Tasty Teriyaki Zucchini Noodles (Print)

Spiralized zucchini with crisp vegetables in homemade teriyaki sauce

# Ingredient List:

→ Vegetables

01 - 3 medium zucchini, spiralized
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 (optional)

# How-To Steps:

01 - Whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl until smooth. 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, stirring constantly.
04 - Add bell pepper, carrot, and snap peas to the pan. 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 the teriyaki sauce over the vegetables. Toss well and cook for 1-2 minutes until sauce thickens and evenly coats all ingredients.
07 - Remove from heat. Stir in green onions and toss to combine.
08 - Serve immediately, generously garnished with toasted sesame seeds and fresh cilantro if using.

# Expert Suggestions:

01 -
  • Ready in 25 minutes but tastes like it came from your favorite restaurant
  • The sauce thickens into this gorgeous glossy coating that clings to every single vegetable
  • You can eat a huge bowl without that heavy, post-carb coma feeling
02 -
  • Dont skip whisking the sauce ahead of time or the cornstarch will clump up when you add it to the hot pan
  • Zucchini noodles release water as they cook, so dont overcrowd the pan or you'll end up steaming instead of stir-frying
  • The sauce continues to thicken as it sits off the heat, so remove it from the pan when it looks slightly thinner than you want
03 -
  • Spiralize your zucchini ahead of time and store them between paper towels to draw out excess moisture before cooking
  • Use a wok if you have one, the curved sides help you toss everything more efficiently for even coating

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