Oodles of Zoodles!

Eating Healthy with home-made Zoodles!

By Emma


We’re cooking Zoodles! Well, that’s what we call them. They’re actually zucchini noodles and are totally brilliant! If you’re watching your weight and off the noodles; GF and bored with rice noodles, or simply want to get more veggies into your diet, then try our Asian zoodle and salmon recipe—totally delish!

Asian salmon with zoodles

Asian zoodles with baked salmon

Click the link for the recipe

To make spaghetti style noodles you need a Julienne peeler. We bought a Zyliss brand—partly because it was on sale; partly because it rated highly on the ‘ease of use’ scale, and partly because our Zyliss knives are awesome! You don’t need to peel the zucchini. If you leave the peel on you’ll get more fibre in your diet and the noodles are crunchier.

Zyliss Julienne peeler

Zyliss Julienne peeler

If you want flatter, ribbon style noodles (similar to fettucine) you will need a Mandoline peeler/slicer—need we say we have a Zyliss.

Zyliss Mandoline

Zyliss Mandoline

What you need (serves 2)

2 medium zucchini

2 medium carrots

3 – 4 shallots

Coconut oil (for stir frying)

2 x salmon fillets*

Salt & ground pepper

Chinese Five Spice

Soy sauce

Zoodle Fresh salmon fillets from local Canberra markets

What you do

Pre-heat oven to 220 degrees Celsius

Wash and slice the zucchini and carrots following the instructions on your Julienne peeler

Finely chop the shallots

Place the salmon fillets on a foil lined baking tray and place in the oven for 15 minutes


While the salmon is cooking heat two flat teaspoons of coconut oil in your frypan or wok and when the oil starts smoking add a teaspoon of soy sauce, the spices, a pinch of salt and some ground pepper, and finally the zoodles and shallots. Toss quickly in the hot oil, and keep tossing until cooked—about 6 – 8 minutes max.

Zucchini and carrot zoodles

Zucchini and carrot zoodles

Plate the zoodles and add the salmon. Sprinkle with black pepper and serve immediately.

Asian salmon with zoodles

Yum! What’s your favourite veggie recipe?

*We use fresh Tasmanian salmon from the fish market, as oppose to boxed/frozen from the supermarket freezer.

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