Broccoli noodles, made from those hearty stalks you typically throw away on a large head of broccoli, where have you been all of my life? Unlike the ever popular zucchini noodles, you aren’t watery, you have the perfect texture, and you perfectly absorb the flavors in this dish with just a quick saute.
This dish is S-I-M-P-L-E. Like 15 minutes to make from start to finish, but you are going to need a spiralizer with an angle hair attachment (I linked the exact one I use and recommend). I mean, you could use the regular noodle blade attachment, but I haven’t tried it yet, so I can’t say for sure how it will turn out. You may just need to saute the noodles a little longer than you would with the angel hair blade.
Pan-fried with a hint of olive oil, thinly sliced shallot, fresh chopped garlic, and red pepper flake for a little kick, this dish would pair perfectly with a light piece of fish. I added a tiny bit of vegan parmesan for a richer flavor, but you could also use regular parmesan if dairy is not an issue for you.
When making the ‘noodles,’ you need to make sure you cut them down into normal sized strands as you go. If you don’t, you will end up with one big, tangled web of noodles, making it pretty difficult to eat. You can do this with a pair of kitchen scissors and just snip every few inches or so. Other than that, spiralize away and tuck into a bowl of this delicious pasta replacement that will have you saying, “zucchini, who?”
- 4 broccoli stalks found on the large stalks; slicing florets and ends off the stems, leaving the stem as intact as possible.
- 1 or so tsps. of olive oil
- 4 cloves garlic; finely chopped
- 1/2 a large sized shallot; finely sliced
- Pink Himalayan Salt to taste
- Pepper to taste
- Red pepper flakes to taste
- A sprinkle of vegan parmesean (I like the Go Veggie brand)
- First, cut off the very end and the florets of each broccoli stem so you have a flat surface on each side.
- Using the angel hair blade, load the stem onto the spiralizer, careful to align it in the center.
- With a bowl underneath. spiralize quickly, applying pressure towards the blade, cutting strands as you go every 8 or so inches with a pair of kitchen scissors. Set aside.
- In a large saute pan, saute thinly sliced shallot until tender on medium heat.
- Add in chopped garlic and saute until fragrant, or about 1 minute, being careful not to burn it.
- Add in broccoli noodles and a drizzle of additional olive oil if needed, thoroughly combining with the garlic and shallot (a pair of tongs make this easier).
- Saute noodles until tender or about 3-5 minutes.
- Season with salt, pepepr, red pepper flakes and parmesan to taste.