Some vegetables lend themselves to making a delicious alternative for noodles and pasta. The vegetable noodles are also good to sauté for stir-fries, simmer briefly for soup or eat raw in salads. It helps if you have a spiraliser with a special blade to turn any firm vegetable into strands. A rainbow of courgette, carrot, sweet potato and beetroot noodles are all delicious, lower calorie and lower carb, with more fibre than noodles or pasta. Here is a suggestion to use them for a side dish, dressed with a lightly spiced sauce.