Zoodles Might be the Best Thing to Ever Happen to Dinner
Zoodle Stir-Fry
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Published Jul 14, 2016
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Print Recipe
Photo: Liz Andrew/Styling: Erin McDowell
There's a reason stir-fry is one of our go-to weekday meals. It's flavorful and filling, and it comes together in no time. But instead of serving it with boring old rice, go all-veggie by giving zucchini noodles--aka zoodles--a try. (OK, fine. You can add some chicken if you must.)
Ingredients
1½ teaspoons sesame oil (or 1 tablespoon olive oil)
1 bunch scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon chopped fresh ginger
2 carrots, cut into thin strands
1 red bell pepper, cut into thin strands
2 cups snap peas
4 zucchini, cut into noodles (using a gadget like this)
¼ cup soy sauce
3 tablespoons rice vinegar
¼ cup chopped fresh cilantro
Directions
1. In a large sauté pan, heat the oil over medium heat. Add the scallions, garlic and ginger, and sauté until fragrant, 1 to 2 minutes.
2. Add the carrots, bell pepper, snap peas and zucchini noodles. Saute until the vegetables just begin to become tender, 5 to 6 minutes.
3. Add the soy sauce and rice vinegar, and continue to cook, tossing occasionally, until the vegetables are very tender and flavorful, 3 to 4 minutes more.
4. Serve warm, garnished with cilantro.
Nutrition Facts
113 calories
3g fat
18g carbs
6g protein
10g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.