Description
A bright and warm stir-fry of zucchini noodles with a garlicky, chili-kissed sauce that’s ready in about 20 minutes.
Ingredients
Scale
- 4 medium zucchini, spiralized into noodles (about 4 cups)
- 1 tablespoon neutral oil (vegetable, canola, or mild olive oil)
- 1 small carrot, julienned (optional)
- 3 cloves garlic, finely minced
- 1 to 2 teaspoons chili garlic sauce or sambal oelek
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 2 scallions, sliced thin
- 1 tablespoon sesame seeds, toasted
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prep first: wash and spiralize the zucchini, mince the garlic, and mix the sauce in a small bowl.
- Heat a large skillet or wok over medium-high heat and add the neutral oil.
- Add the minced garlic and stir for 20–30 seconds until fragrant.
- Add the carrot (if using) and cook for 30 seconds.
- Add the zucchini noodles and toss gently for 1–2 minutes.
- Pour the prepared sauce over the noodles and toss for another 30–60 seconds.
- Remove from heat and stir in the scallions and sesame seeds.
- Plate immediately and garnish with cilantro or extra sesame seeds.
Notes
Don’t overcook the zucchini; keep the heat medium-high for a better texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg