The parsnips can be peeled with a potato peeler and soaked in lime juice and water to make them softer for at least an hour but over night would work too. It turned out a lot better for me with a spirolizer. Rinse and squeeze the water out. These can be warmed up or eaten cold. I didn’t use it but a little garlic and ginger would be good. Different colored peppers would really make it fun!

Add everything together and serve with some hot pepper oil and cool cucumber salad! You might want to wait for the last minute to add the nama sauce. The noodles are such a nice color when they are white and the nama shoyu can be a little over-powering. Just add to taste a little here or there. I can’t stress enough how great this is. Try a parsnip, you won’t be sorry!

Top with some sesame seeds as a garnish or fresh corn and red pepper.

I used the wide setting on the spirolizer for this. I experimented with peeling with the potato peeler but the noodles were tough. On this one they turned out really great because I soaked them over night in lime water. They also might be a little thinner too. Getting the noodles right is really important- when you do you won’t believe how good this is!