Hot Noods: These Non-Traditional Noodles Will Turn Your Head

Do you love pasta but are trying to stay off carbs to get your summer swimsuit body on fleek? Don’t worry, these creative chefs got you. They’re using everything except flour to make non-traditional noodles that will turn your head – and help turn heads when you finally make it to the beach.

Radiator, Washington, D.C.
You won’t miss the carbs in this indulgent carbonara. Instead of noodles, executive chef Jonathan Dearden uses shredded spaghetti squash cooked in white wine, garlic, and cream stand. He tops off the strands with smoked pork belly, an egg to pop, and plenty of parmesan. Make a reservation at Radiator.

non-tradtitional noodles

Charlie Palmer Steak, Napa, California
You won’t believe your eyes, but these noodles are ears. Crispy pig ears to be exact. The expectation-flipping pad thai features the porky pasta tossed with spicy peanuts, cilantro, and lime. Make a reservation at Charlie Palmer Steak.

non-traditional noodles

FANG, San Francisco, California
Japanese shirataki noodles are made from konjac yams. The low-carb strands are topped off with lime-scented pork chops. It all adds up to a wholesome take on yakisoba. Make a reservation at FANG.

non-traditional noodles

The Oval Room, Washington, D.C.
Salsify roots are cured and cooked tender, and then peeled to create long, broad noodles. Executive chef Bryan Moscatello tosses the al dente strips with olive oil, fava beans, and morels. Red vein sorrel and a brioche-y thyme sponge bread, and mushroom sherry glaze complete the vegan dish. Make a reservation at the Oval Room.

non-traditional noodles

ROIA, New Haven, Connecticut
Fettuccine-like ribbons of kelp are pickled in red wine vinegar for three days to create a more complex flavor. A bird’s nest of the green filaments is topped with puffed farro, kelp chili powder, and red wine vinaigrette. The results are hearty and healthful. Make a reservation at ROIA.

non-traditional noodles

Have you been non-traditional noodles? Let us know where in the comments or over on FacebookG+InstagramPinterest, or Twitter. And, remember to snap + share your #dishpics with us on Instagram for a chance to win in our weekly giveaway.

Nevin Martell is a Washington, D.C.-based food and travel writer and the author of several books, including Freak Show Without A Tent: Swimming with Piranhas, Getting Stoned in Fiji and Other Family Vacations. Find him on Twitter @nevinmartell and Instagram @nevinmartell.

Photo credits: Nevin Martell (Radiator); Damion Hamilton Photography (Charlie Palmer Steak Napa).