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These low carb noodles are what you need.

This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don’t get me wrong: I used to eat the instant stuff in college; it’s salty and addictively tasty but has the nutritional value of cardboard. Whenever you eat, it’s important to ask yourself, “Is this food going to make me feel good? Is it what my body needs to get me through the day?” If the answer is no, ditch it. By swapping in the daikon here, you’re replacing the empty noodles with a root vegetable that’s rich in vitamin C and low in calories and carbohydrates. If only I had known in college! This recipe also works well with zucchini, turnips, kohlrabi, chayote, or carrots instead of the daikon. Read more about spiralizing here.

Reprinted with permission from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals