[Photo Source: Pinterest]

Zucchini noodles, better known as “zoodles,” is all the rage now. Low carb enthusiasts are using zoodles in place of dishes that usually center around pasta.

Aside from being low carb, zoodles are low-calorie and nutritious (if it remains unscathed from a surplus of fats that is!). Using zoodles in lieu of pasta offers other benefits as well. It is unprocessed, gluten-free, and an easy and tasty way to get your greens in!

They are rather easy to make. You can either use a conventional vegetable peeler or a spiralizer.

To create zoodles with a vegetable peeler, cut off the ends of the zucchini. Next, cut it in half, lengthwise. Run the vegetable peeler along the zucchini’s edge, starting with the corners. Keep peeling it until you get to the center. You can grate the parts you cannot peel and reserve those parts for zucchini muffins or pancakes. Sprinkle the zoodles with salt. Let them sit for at least 30 minutes to remove excess water. Depending on how big the zucchini is, allocate about one large zucchini per person.

Spiralizers are definitely easier to use, in that you can quickly produce heaps of zoodles by simply trimming a zucchini and processing it through the blades per product instructions.

We wanted to jump on the zoodle bandwagon and share our favorite recipe—hakka zoodles! But we also respect that some of you out there may not be ready to make the switch and so we first offer our recipe that uses conventional hakka noodles.

If you’re not ready to commit to a full plate of zoodles but want to reduce your noodle intake, remember, you can always make a Hakka dish that combines half noodle and half zoodle.

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[Photo Source: Pinterest]

Hakka Noodles

Serves 2 to 3 people


  • 150 grams Hakka Noodles
  • 2 tablespoons + 1 teaspoon canola oil
  • 1 medium onion, sliced thin
  • 2 tablespoons finely grated garlic
  • 2 teaspoons finely grated ginger
  • 1 large carrot, cut into thin strips (julienne)
  • 1 green pepper, sliced thin
  • 1 red pepper, sliced thin
  • 5 to 6 button mushrooms, sliced
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons red chili sauce
  • 1 teaspoon white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Spring onions sliced on the bias for garnish (optional)


Boil noodles in plenty of salted water until cooked about ¾ of the way. Be careful not to overcook as the noodles will be cooked twice–once when parboiled then again when stir-fried. The texture should be firm. Drain the noodles and transfer to a bowl of cold water to stop the cooking process. After about 1 minute, drain the noodles again from the cold water. Toss with a teaspoon of oil to prevent sticking and set aside.

Heat 2 tablespoons oil in a large pan or wok over high heat. Add onion, garlic, and ginger and cook for 3 to 4 minutes.

Add the carrots and bell pepper, stir, and cook for 5 minutes. Reduce the heat/flame to medium.

Next, add the mushroom, soy sauce, chili sauce, white wine vinegar, salt, and pepper. Stir to combine. Cook for 3 to 5 minutes. Increase heat/flame to high.

Add boiled noodles and toss on high flame for 2 to 3 minutes.

Garnish with spring onion and serve hot.

[Photo Source: Pinterest]

To make the zoodle version of this, simply use a spiralizer or peel three large zucchini. Sprinkle the zoodles with salt and set aside for 30 minutes. Please note, for this recipe you can spiralize the carrots as well.

Keep all the other ingredients and procedure as you would for the noodle version. There is no need to boil the zoodles precooking. Add it to the cooking process along with the carrots and bell pepper (after you cook the onion, garlic, and ginger) as directed above.