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We’re officially into the second week of March and getting ready to celebrate St. Patrick’s Day next week. So I’m thinking green this entire month! Of course, that includes eating lots of healthy veggies – leafy greens like kale and spinach, asparagus, and zucchini. I definitely plan on cranking out a few zoodle dishes with my spiralizer! Now, you have to cut me a little break. Since spiralizers have become so popular, I know that we’ve gone way beyond just making zoodles. But zucchini noodles are classic! Besides, I’ve pretty much perfected making zoodles. The trick is to cook them last so they won’t get too soft or soggy. Nobody wants to eat a soggy, overcooked zoodle! That’s just – eww.
Since I’m being completely honest with you, this zoodle low mein recipe was originally going to be made with chicken. Maybe I got lazy. Or maybe I’m just really digging all of the new vegan dishes I’m discovering! It’s probably a little of both. I mean, we eat with our eyes first. So you can’t really be mad about a bowl full of colorful veggies in some killer teriyaki sauce! Especially if you’re always trying to find new ways to ditch carbs! I’m Italian, so I’ve got to have my pasta in one form or another!
Here’s the thing about this zoodle dish. I’m basically giving you a ton of options to customize it! If you’re like, “No, Jess. I can’t just eat a bowl of rabbit food,” (or maybe that’s just my husband), don’t worry. You can definitely jazz up this zoodle low mein with a protein of your choice like pork, chicken, beef, or shrimp. If you’re vegetarian or vegan and want to take this dish up a notch, you can add seitan or tofu. Everyone’s happy! But it makes a totally delicious meal, or side dish, in all its veggie glory!
- 1 small-medium zucchini
- Extra virgin olive oil
- 1 garlic clove, minced
- 1/3 cup sugar snap peas
- 1/2 cup white mushrooms, stems removed and sliced
- 1/4 cup shredded carrots
- 1/2 cup red bell pepper, sliced
- 2 tbsp. teriyaki sauce
- 1 tsp. honey
- 1/4 tsp. sesame oil
- 1/2 tsp. ground ginger
- Optional: sesame seeds
- Use a shredder blade on a spiralizer to make the zucchini noodles. Set zoodles aside.
- In a medium skillet, heat a tablespoon or two of olive oil.
- Add the garlic and cook until fragrant and golden brown.
- Next, add all of the veggies except for the zoodles and cook until softened.
- Then, add the zoodles into the veggie mix.
- In a small bowl, mix the teriyaki sauce, honey, sesame oil, and ginger together. Pour it into the veggie mix.
- Cook for two to three more minutes, then remove from heat.
- Serve with sesame seeds sprinkled on top.
This gorgeous bowl of rainbow veggies serves one because, when it comes to tasty veggies like these, I’m not sharing. Well, unless it’s with Hunter. He got a raw sugar snap pea before I cooked this dish. But that’s besides the point! Just crank out some zoodles in your spiralizer, add a variety of veggies, pour on a little teriyaki and cook up one flavorful dish that’s sure to please your tastebuds!
Let me tell you, that little bit of sauteed garlic comes through in this dish! It brings all of the flavors of the veggies and that touch of teriyaki together in pure, low mein harmony. Finish it off with a little drizzle of Sriracha to take this zoodle recipe from nice to hot and spicy! A-ooo-ga!
Plan on making your own version of this recipe? Don’t forget to share it with the hashtag #livinglavidaeats and tag me @lavidaholoka! Enjoy!
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