Teriyaki Zucchini Noodles (Printable)
Crisp zucchini noodles in homemade teriyaki sauce with fresh vegetables
# What You Need:
→ Vegetables
01 - 3 medium zucchini, spiralized into noodles
02 - 1 red bell pepper, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 green onions, sliced
05 - 1 cup snap peas, trimmed
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ Teriyaki Sauce
08 - 3 tablespoons gluten-free soy sauce (tamari)
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch
13 - 2 tablespoons water
→ Garnish
14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon chopped fresh cilantro
# How To Make It:
01 - Whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl until cornstarch dissolves completely. Set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of oil if desired.
03 - Add garlic and ginger to the hot pan. Sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add bell pepper, carrot, and snap peas. Stir-fry for 2-3 minutes until just tender-crisp.
05 - Add spiralized zucchini noodles. Toss gently and stir-fry for 2-3 minutes until just softened but still retaining crunch.
06 - Pour teriyaki sauce over vegetables. Toss well and cook for 1-2 minutes until sauce thickens and coats noodles evenly.
07 - Remove from heat. Stir in green onions.
08 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro.
# Expert Tips:
01 -
- You get all the satisfaction of stir fry without the heavy carb coma that follows
- The homemade teriyaki sauce comes together in seconds and tastes infinitely better than bottled versions
02 -
- Overcooking zucchini noodles turns them into watery mush so keep the cooking time short
- The sauce will continue thickening off the heat so do not overdo it in the pan
03 -
- Spiralize your zucchini ahead of time and store it between paper towels to draw out excess moisture
- Double the sauce recipe and keep the extra in the refrigerator for quick stir fries all week