|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I’ve been testing spiralizers, and there’s no stopping me now. Everything is a possible candidate for spiralizing (if you're looking for the perfect noodle, use the hard and denser vegetables). Click here to check out some of the models I liked. And then for more delicious recipes to utilize your transformed vegetables, click here.
I used the 4 blade on the machine I was using, which made the vegetables into a fine julienne. You really can spiralize them any way you like; just make sure to cook them gently, as they can go from tender to overcooked and falling apart pretty easily.
- 8 cups less sodium chicken broth
- 1 cup spiralized onions
- 1 cup spiralized butternut squash
- 1 cup spiralized sweet potato
- 1 (8-ounce) package fresh udon noodles (see Note)
- 3 cups shredded cooked chicken
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon soy sauce, or to taste
- 2 teaspoons sesame oil, or to taste
Gather the ingredients.
Bring the broth to a simmer in a large pot over medium high heat. Add the onions, butternut squash, and sweet potato and simmer for 4 or 5 minutes until tender, adjusting the heat so that the liquid is at a gentle simmer, not a boil.
While the broth is coming to a simmer, heat another large pot of water over high heat and cook the udon noodles according to package directions until they are almost cooked through, about 7 minutes. Drain, and when the vegetables in the broth are almost tender, add the drained noodles, chicken, and the jalapeno, and simmer all for another 2 minutes or so, until everything is tender. Stir in the soy sauce and sesame oil and serve hot in bowls.
- Fresh udon noodles are available in the produce sections of many supermarkets, and of course specialty and Asian markets. They have a wonderful thick, chewy, springy texture. You can also cook up any kind of dry noodle, Asian or Italian, and use that instead.
- Sesame oil and soy sauce are two amazing Asian ingredient staples when you want to add flavor to a variety of dishes. Check out my Asian Ingredients for the Pantry roundup where I list some great sauces and more that I like to have on hand. Whether they are familiar ingredients to you or completely new, you can find recipes below each ingredient that you can try at home.