Stir Fry Zucchini Noodles recipe (without spiralizer)
Stir Fry Zucchini Noodles or Zoodles is a healthy, low carb, easy vegetarian meal with loads of vegetables and select Asian condiments. Packed with both flavor and nutrition, this bowl satisfies your take out cravings without the excess calories.
Servings 2 people
Ingredients
Vegetables
- 2 cups Zucchini Noodles 1 large zucchini used here
- 1 Red Bell Pepper remove stem, seeds and slice into thick strips
- 1 Green Bell Pepper remove stem, seeds and slice into thick strips
- 1 Carrot cut into thick Juliennes
- 1 Onion Peeled and sliced
- 5 - 6 Garlic Cloves Finely chopped
- 1 tbsp Olive Oil
- salt to taste
Condiments and Spices
- 1 tbsp Sriracha Sauce Or use any hot sauce of your choice
- ½ tsp Soy Sauce Use Tamari for Gluten-free substitute
- ½ tsp Red Chilli flakes
- 1/8 tsp Black pepper powder
Instructions
- Wash and pat dry the Zucchini, cut a small piece and taste before proceeding with the recipe. Zucchini can sometimes taste bitter so tasting is important.
- Using the Y Shaped Vegetable Peeler or Spiralizer, prepare the zoodles and keep aside. Avoid adding the seeds.
- Cut all the vegetables lengthwise (slice thin long strips) - Peppers and Carrots, slice the onion and finely chop the garlic cloves.
- Heat a wok, add sesame oil and finely chopped garlic. Saute for a few seconds and then add sliced onions.
- Add the bell peppers and the carrots, Toss well and cook on medium heat.
- Now add the zucchini noodles, condiments and spices, salt to taste. Toss everything well, cook for a couple of minutes, switch off the flame and serve.
Notes
- Note 1 big zucchini led to 2 tightly packed cups of zoodles. These can be prepped a day in advance and stored in the refrigerator.
- These noodles reduce in volume after adding to the hot pan unlike the flour based ones.
- Do not overcook the vegetables. Maintain the "crunch".
- Zucchini takes a couple of minutes to cook. Ensure the wok is hot when the noodles are added.
- For Gluten free substitute, use Tamari instead of Soy Sauce.
- Add a pinch of brown sugar if you feel the stir fry is too spicy.
- I prefer adding salt at the very end. If added initially, it releases a lot of water making the stir fry extremely soggy.
- Leftovers can be stored in an airtight container and re-heated as required. I wouldn't store the cooked noodles for longer as it has tendency to leave moisture.