Zucchini noodle stir-fry
This Zucchini Noodle Stir-Fry features rice noodles coated in a rich peanut butter sauce and crisp zucchini, creating a quick and satisfying meal. It's perfect for busy weeknights and packed with flavour and nutrients.
Cook time 5 min
Prep time 10 min
Ingredients:
4 oz rice noodles1/4 cup peanut butter
1 tbsp sesame oil
1/2 cup water
2 stalks onion
1 zucchini
2 tbsp soy sauce
1 tsp red pepper (spice)
Welcome to our Zucchini Noodle Stir-Fry recipe! This dish beautifully combines the vibrant flavors of peanut butter and soy sauce with fresh zucchini, offering a nutritious and delectable meal. Perfect for a quick weeknight dinner, this recipe is both satisfying and easy to prepare.
Instructions:
- Bring a large pot of water to a boil.
- Add the rice noodles and cook according to the package instructions until tender. This usually takes around 4-6 minutes.
- Drain the noodles and set them aside.
- In a medium bowl, combine the peanut butter, sesame oil, water, and soy sauce.
- Whisk together until smooth and well combined. If the sauce is too thick, you can add a bit more water to reach your desired consistency.
- Heat a large, non-stick skillet or wok over medium-high heat.
- Add a little more sesame oil if desired to prevent sticking.
- Add the chopped green onions and cook for about 1-2 minutes until they start to soften.
- Add the zucchini matchsticks or spiralized zucchini and stir-fry for about 3-5 minutes until tender but still slightly crisp.
- Add the cooked rice noodles to the skillet with the vegetables.
- Pour the peanut sauce over the noodles and vegetables.
- Sprinkle in the crushed red pepper flakes.
- Toss everything together until the noodles and vegetables are evenly coated with the sauce and heated through.
- Divide the zucchini noodle stir-fry into serving bowls.
- Garnish with additional green onions or crushed red pepper flakes if desired.
Congratulations! You've just made a delicious Zucchini Noodle Stir-Fry. The creamy peanut sauce perfectly complements the crisp zucchini and tender rice noodles. Serve immediately and enjoy this flavorful fusion dish. Don't forget to experiment with adding other vegetables or proteins next time!
Zucchini noodle stir-fry FAQ:
Zucchini should be stir-fried until it's tender yet still slightly crisp, usually about 3-5 minutes. It should be bright in color and retain some firmness to avoid becoming mushy.
You can substitute rice noodles with other types of noodles like soba, whole wheat spaghetti, or zucchini noodles for a low-carb option. Cooking times may vary, so adjust accordingly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.
A large non-stick skillet or wok is ideal for this recipe. A 12-inch skillet provides enough space to stir-fry the vegetables and noodles without overcrowding.
Yes, this recipe can be made vegan by ensuring the soy sauce is plant-based and using a vegan-friendly peanut butter. The dish naturally does not include any animal products.
Cooking Tips:
- Cook the rice noodles according to package instructions, ensuring they are al dente and not overcooked.
- Thinly slice the zucchini for even cooking and a pleasant texture in every bite.
- To make the peanut sauce smooth and creamy, mix the peanut butter, sesame oil, water, and soy sauce together until well combined.
- Feel free to add other vegetables such as bell peppers, carrots, or snap peas for extra color and nutrition.
- Adjust the amount of red pepper to your preferred spice level, or omit it entirely if you prefer a milder dish.
- For added protein, consider tossing in some cooked chicken, tofu, or shrimp.
Nutrition Facts
2 ServingsCalories 370kcal
Protein 12g
Carbohydrates 27g
Fiber 4.35g
Sugar 8g
Fat 24g
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