![]() ![]() So while I struggle with the intense heat here, I do LOVE all the fresh produce summer brings, even if it is just from the grocery store. They look at me like they wish I’d just bring them inside, like a sad puppy. I wish I had one, but honestly I’m struggling to keep the potted plants by my front door, whose tag at the nursery said – FULL SUN and DROUGHT TOLERANT – from becoming extinct. Because it’s just too hot to eat anything heavy! And when I say, garden, please don’t picture me with my own personal garden. I don’t recommend freezing this zoodle dish as the ingredients will fall apart as they thaw.How about some Sautéed Zoodles with Toasted Panko Crumbs? Working hard over here to eat less from the pantry and more from the garden. It will get softer as it sits, so this dish is best enjoyed fresh or the next day. Store any cooled, leftover zucchini noodle stir fry in an airtight container in the fridge for up to 3 days. Want to make this zucchini noodle stir fry recipe Whole30-friendly? Simply omit the light brown sugar! If you need a little bit of sweetness while staying true to this diet, you could add a bit of date powder, but it would honestly taste fine without any sweetener.Looking for more umami flavor? Add a splash of fish sauce or oyster sauce!.Spice it up with some crushed red pepper flakes, cayenne pepper, or diced or thinly sliced hot peppers like jalapeños or serranos.Add some chicken, steak, salmon, or tofu to this homemade zucchini noodle stir fry to make it more filling and a more complete meal!.You can use yellow squash in place of the green zucchini, if desired.Serve immediately with cashews and sesame seeds for garnish, if desired.Stir in soy sauce, rice wine vinegar, hoisin, sesame oil and light brown sugar.Cook for 2 more minutes then remove from the heat. Add in zucchini spirals, ginger and garlic. ![]() Cook for 4-5 minutes or until carrots and bell pepper are starting to get tender. The Sauce: Made with sesame oil, soy sauce, hoisin sauce, light brown sugar, and rice wine vinegar, this sauce is seriously addictive! And it’s the perfect way to flavor these otherwise plain zucchini noodles.These aromatics elevate this zucchini noodle stir fry recipe to taste like traditional Asian-style stir fries or chow mein. You could omit them, but I do not recommend it. Aromatics: The garlic and ginger make this recipe, in my opinion.You don’t want a soft or mush squash, as it will fall apart after being spiralized or cooked. Zucchini: When selecting the zucchini squash to use in this homemade stir fry recipe, opt for ones that feel firm.They also take on any flavor you cook them with, making them perfect for tossing in marinara sauces and Asian-inspired sauces like the one used in this zucchini noodle stir fry recipe. They’re a great way to lighten up a meal while maintaining the general texture and satisfying fork twirl of noodles. Zoodles are often used in place of wheat- or grain-based noodles, but they can also be used along with them. ![]() They’re made by slicing a zucchini into thin, noodle-like strips using a vegetable peeler, sharp knife, or a produce spiralizer. Zucchini noodles, aka “zoodles,” are a naturally gluten-free, veggie-based alternative to traditional noodles that have grown in popularity in recent years. It’s perfect for lunch, a light dinner, or even as a side dish! Loaded with fresh zoodles, peppers, carrots, aromatics, cashews, and spices, you’re going to love this easy, simple, healthy recipe. ![]() I kept it vegan- and vegetarian-friendly, but you could add some meat or protein-packed meat alternatives to make this dish more filling. This is a perfect recovery meal after the holidays, an event, or gathering with family and friends where you enjoyed a lot of delicious, heavy foods. And this Asian-inspired zucchini noodle stir fry fits the bill! Sometimes you just need a light meal that’s packed with fresh ingredients and tons of flavor. ![]()
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