The final segment in our Oodles of Zoodles Spiralizer Series has arrived … And I’ve been saving the best for last!
Well, I guess that’s certainly subjective? But seriously, what could be better than a delicious Veggie Stir Fry with tons of harmonious flavors tossed together with zoodles for an extra touch of texture that makes you feel just like your slurping soba noodles. Yum!
Of course, the men in the house prefer it when I add some leftover grilled herb chicken (or grilled steak) to the mix. And I have to be honest, I like the extra flavor and protein kick that comes with tossing in some leftover chicken or beef too, especially when I’m taking The Whole30 Challenge!
Like so many of the zoodle recipes I’ve shared, this one’s equally good as leftovers. In fact, I’ll tell you a little secret … my favorite way to enjoy the leftovers is to barely warm them for breakfast and add a poached egg on top. Oh my, it’s good!
How to Spiralize in 3 Easy Steps!
If you’re just now joining us for the Oodles of Zoodles Series … it started off with “How to Spiralize in 3 Easy Steps” (a helpful photo tutorial), followed by several delicious recipes. Here they are for easy reference:
• Meet Ali from Inspiralized and try her delicious recipe for Turkey Bolognese (Whole30-friendly)
• Pan Seared Balsamic Chicken with Pesto Zoodles (Whole30-friendly)
• Veggie Sauté with Zoodle Ribbons (Whole30-friendly)
• If you’re not dairy-free try: Fresh Caprese with Zoodles and Skillet Lasagna with Zoodles
• BONUS! Learn to spiralize with my fun photo tutorial: How to Spiralizer in 3 Easy Steps!
P.S. Don’t worry spiralizer fans. Although this post wraps up the Oodles of Zoodles Spiralizer Series, you will most certainly be seeing more spiralizer recipes in the future, since I’m completely smitten with this healthy, helpful kitchen tool.
- 4 large organic zucchini
- 2 tbsp sesame oil (or olive oil)
- 5 green onions, diced (include whites and some green parts)
- 2 cloves garlic, finely minced
- 2 carrots, peeled and cut into matchsticks
- 6 oz. organic snap peas
- 2-3 small heads of bok choy (chop and divide stem from leaves)
- 2 cups organic broccoli florets
- 1 red pepper, sliced in strips
- 1 cup sliced mushrooms
- 1/2 tsp fresh grated ginger (or 1/8 tsp ground ginger)
- Coconut aminos (or organic soy sauce)
- Optional: Leftover grilled balsamic-lime steak or grilled herb chicken (see note below)
- Using a spiralizer with the small-hole blade attachment, make zucchini noodles; set aside. For step-by-step instructions on how to make zoodles, be sure to check out my How to Spiralize in 3 Easy Steps Photo Tutorial.)
- Next cut and slice remaining veggies as noted in ingredients above, making sure to keep the ingredients separate from one another.
- Once all of your veggies are ready, heat a wok or large sauté pan over medium-high heat.
- Add oil, diced green onions and garlic. Cook until garlic becomes fragrant, about one minute.
- Then, add carrots, snap peas and bok choy stems only. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
- Next, add the bok choy leaves, broccoli, red pepper and mushrooms. Sauté uncovered, stirring constantly, until broccoli begins to slightly soften (about 2-3 minutes).
- Then add the zucchini noodles and 1-2 tablespoons of soy sauce (or soy-free coconut aminos). Cover the pan to allow the zucchini noodles to steam cook until they reach desired consistency. (We prefer ours al dente, so 2 minutes is generally all it takes.)
- Remove cover, season with ginger, and salt and pepper to taste; tossing well to combine. Enjoy!
You can easily customize this recipe using your favorite veggies. In addition, you can also toss in leftover grilled balsamic-lime steak or grilled herb chicken to create an even heartier and satisfying main dish. Enjoy!
Time-Saving TIp: You can spiralize the zucchini noodles up to 3-4 days in advance. Simply store in an airtight container with a paper towel to absorb excess moisture. Same goes for the other veggies in this dish. That way, you're all ready to go to make a quick and healthy meal!
Sylvie | Gourmande in the Kitchen says
This is my kind of meal, I love making noodles out of vegetables!
Thanks, Sylvie! Appreciate your sweet note! Love your beautiful, inspiring site! 🙂
Aishah M says
I saw this on the meal plan and I was kind of bummed. A spiralizer has been on my wish list for about 6 months now. Today, there was a package waiting for me when I got home from the farmer’s market. My dear friend had surprised me with a spiralizer. Now I get to try this recipe. Yay!
Now that’s a GOOD friend! So happy for you! 🙂
Lori I. says
I don’t know if anyone else has experienced this with frying zoodles, but I found for myself I have to salt the zoodles, let them drain for an hour, and pat down the excess moisture with a paper towel before putting them in a stir fry or else they get mushy and shrink.
Thanks for sharing this tip! I’m going to try that out. 🙂