It’s oodles ka Zoodle time!!! 🙂 I have been thinking about using zoodles for some time. Zoodles are made from Zucchinis which are: gluten free, grain free, wheat free, low carb and just healthy and nutritious. This is a wonderful substitute for a low carb, low calorie grain free alternative. However it does tend to be a bit bland, but not this recipe. I’ve infused the beautiful fresh spicy flavours Thailand making this one of my best Zoodles dishes :-)…… healthy! + tasty! just #NomNom 😉
Prep Time: 15 minutes
Cook Time: 10- 15 minutes
Serves: 3-4
INGREDIENTS
1 kg Zucchinis
2-3 Tbsp. vegetable oil for stir-frying
1/2 cup (125ml) chopped purple onion
4 cloves garlic finely chopped
1 tbsp (15ml) grated galangal OR ginger
250g shiitake or white mushrooms cut in halves
200g firm tofu cubed
1 carrot sliced or julienned
1 small red pepper cut into chunky square pieces
1 small green pepper cut into chunky square pieces
½ (125ml) cup whole cashew nuts
2 cups bean sprouts (optional)
1/4 fresh coriander
1/4 cup fresh basil to garnish
STIR-FRY SAUCE:
3 Tbsp (45ml) fresh lime juice
4 Tbsp (60ml) soy sauce
3 Tbsp (45ml) rice vinegar OR white wine vinegar
3 Tbsp (45ml) vegetarian oyster sauce or vegetarian stir-fry sauce
1 – 1/2 to 2 tsp (7.5 – 10ml) brown sugar
½ tsp white pepper
1-2 tsp (5ml-10ml) dried crushed chili flakes or fresh-cut red chili
ZOODLE PREPARATION: Wash and wipe zucchini. Use a julienne cutter to cut zucchinis into noodles. Keep the peels aside. If you like you may use some of the peels in the dish. Once you julienned the zucchinis – keep aside.
Let’s Cook 🙂
- Place all ‘Stir-Fry Sauce’ ingredients together in a small bowl – give it a good stir, make sure the sugar is dissolved – set aside
- Heat a wok or large frying pan over medium-high heat. Add oil, onion, garlic and galangal – Stir Fry for -30 – 45 seconds
- Add the mushroom, carrots and tofu plus 1-2 Tbsp of the stir-fry sauce enough to keep ingredients frying nicely – Stir-fry 2 minutes, until mushroom and tofu browns slightly
- Add the red pepper, green pepper and cashew nuts plus another splash of the stir-fry sauce 4- 5 or tbsp. Continue to stir-frying until peppers soften but still crisp -3-4 minutes
- Lastly add the sprouts – turn off the heat. (sprouts are optional)
- Now for this recipe I used the zoodles as is (no cooking or steaming) Place zoodles onto a plate with a spoonful of veg stir fry.
- Alternatively, once the stir-fry has been cooked and the heat turned off, you can add the zoodles cooked vegetable – use two forks lifting and mixing the zoodles with the rest of the cooked ingredients.
- Now for a taste test – if less salt add more stif-fry sauce
- If you prefer it spicier, add more chili Serve immediately, topping fresh coriander and basil.
Fresh ingredients:
Julienne Cutter
Zucchini Noodles:
Stir-Fry Sauce:
