Tasty Teriyaki Zucchini Noodles (Printable version)
Spiralized zucchini noodles with crisp vegetables in a rich homemade teriyaki sauce. Ready in 25 minutes for a healthy vegetarian meal.
# What You’ll 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 or 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 or maple syrup, rice vinegar, sesame oil, cornstarch, and water in a small bowl until smooth. Set aside.
02 - Place a large nonstick skillet or wok over medium-high heat. Add a small amount of oil if desired.
03 - Add minced garlic and grated ginger to the hot pan. Sauté for 30 seconds until fragrant, stirring constantly.
04 - Add bell pepper slices, julienned carrot, and trimmed snap peas. Stir-fry for 2 to 3 minutes until vegetables are just tender-crisp.
05 - Add spiralized zucchini noodles to the pan. Toss gently and stir-fry for 2 to 3 minutes until just softened but still retaining some crunch.
06 - Pour the prepared teriyaki sauce over the vegetables. Toss well to coat everything evenly. Cook for 1 to 2 minutes until sauce thickens and clings to the noodles.
07 - Remove from heat immediately. Stir in sliced green onions. Transfer to serving plates and sprinkle with toasted sesame seeds and fresh cilantro.
# Expert tips:
01 -
- The homemade teriyaki sauce comes together in seconds and tastes infinitely better than anything from a bottle
- Each serving is under 170 calories but still feels hearty and completely satisfying
02 -
- Overcooking zucchini noodles is the biggest mistake, turning them into a watery mush instead of tender strands
- The sauce continues thickening off heat, so remove from pan the moment it coats the vegetables nicely
03 -
- Squeeze excess moisture from your zucchini noodles with paper towels if they seem especially wet after spiralizing
- Double the sauce recipe and keep the extra in a jar for quick weekday stir fries