Jicama “Noodles”

Jicama "Noodles"

Jicama “Noodles”

I wanted to find something to take the place of rice or noodles in recipes. I thought of cooking shredded jicama in boiling water as you would noodles and it worked pretty well! Jicama noodles are crunchy in texture but were great as a base layer for a stir fry that I made.

I hope you enjoy them too!

Here’s the recipe!

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Jicama "Noodles"
A quick way to make grain free "noodles".
Prep Time
5minutes
Cook Time
3minutes
Prep Time
5minutes
Cook Time
3minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Jicama "Noodles"
A quick way to make grain free "noodles".
Prep Time
5minutes
Cook Time
3minutes
Prep Time
5minutes
Cook Time
3minutes
Ingredients
Servings:
Units:
Instructions
  1. Wash the jicama. Cut off as much as you will be using. Peel the skin off the jicama and also remove the tougher layer just below the skin.
  2. Start some water boiling in a pot on the stove. Allow enough water to cover the amount of jicama you will be cooking. Add some sea salt to the water if desired.
  3. Shred the jicama with a grater.
  4. Add the jicama to the boiling water. Return to a boil and cook for 3 minutes.
  5. Drain. Serve as a side dish as you would rice or noodles. It has a crunchy texture but is nice to eat if you can't tolerate grains (which I can't right now).
  6. I've used it as a base for stir fries and it is good.
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