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Tuesday, July 26, 2016

Asian zucchini noodles


Asian zucchini noodles 

I just picked up a new veggie noodle maker, and thought that I had better try it out.  I was so happy with the ease of use.  I have a hand held maker, and it was good, but it failed when I wanted to make carrots and other hard veggies.  If anyone is interested, this is it below, and it was purchased at Wal-Mart for $20 bucks.  



I would really suggest making the investment.  I can see many uses for this, especially if you are trying to cut back on pasta.  Even if you are not, it is a great tool to have in the kitchen.
I have been wanting to make a new Asian themed sauce, and had an idea.  So I thought this was a good time to try the noodles and see how it all tasted together.



Now, you could really put anything you wanted in this, or even use regular noodles.  I will provide the recipe exactly how I made it, so you can recreate the dish as I made it.

Ingredients for sauce (make first, and set aside)

1/2 cup aquafaba (chickpea liquid)
1 Tablespoon low sodium soy sauce
1 teaspoon mirin
1 Tablespoon agave nectar or maple syrup
1 teaspoon onion powder
1 teaspoon crushed, fresh garlic
1 teaspoon fresh grated ginger
1/2 teaspoon red pepper flakes
1 teaspoon sriracha 
1 tablespoon rice flour

Mix together well with a whisk, and set aside.  

Main dish ingredients:

1/2 medium yellow onion, peeled and sliced thinly (half moon shape)
1/2 red bell pepper, sliced into thin slices

1 large carrot, grated or spiral cut
2 cups sliced mushrooms

1 large, or 2 medium zucchini, washed and noodled (spiral cut) or use regular Asian style noodles.  (you will need to pre-boil them and rinse well in cold water)
1/2 cup frozen peas
4 stalks green onion, sliced thin
sesame seeds to garnish

Place a large, nonstick wok or saute pan over medium high heat.  Let heat up for about a minute.


When the pan is heated up, add the onions.  Stir fry for about 2 minutes, or until they start to color and wilt a bit.


After 2 minutes, add the carrots and bell pepper.  Stir fry another 2-3 minutes, or until they are starting to soften.





After 2-3 minutes, add the mushrooms, and continue to stir fry.  If anything sticks, you can add some water, about a tablespoon at a time. Stir fry for about 2 minutes, or until the mushrooms start wilting and giving off liquid.


Add the zucchini noodles (or regular noodles if using) and with tongs, mix into the veggies.  Mix well and continue to stir fry for a couple minutes, until the zucchini noodles start to wilt just a bit (2-3 minutes)


Add your green peas and green onions and stir fry for another minute.  



Whisk your sauce one more time, and add to the zucchini noodle mix.  Mix into the veggies well.  It will start to thicken almost right away.  Stir fry for about 1 minute, making sure to coat everything well.  

Serve right away.  This recipe makes two servings (or one really huge serving). It will give you lots of sauce, so you could have some rice with this too, and spoon the leftover sauce on the rice. 
Sprinkle with sesame seeds and green onion if you like.  I just put in a big bowl and went to town eating this.


I hope you give this a try, and you enjoy it as much as I did.  I hope you can try this with zucchini noodles too.  But mostly, the sauce is the star, so give that a try for sure.





2 comments:

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  2. Si would love it if you could create a tasty japchae recipe. Can't Imagine it without some sesame oil for flavor.

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