Zucchini noodles (or zoodles, as they’re affectionately known) are all the rage in foodie circles these days, and there’s little surprise. With a trusty spiralizer, you can create oodles of mouth-watering, pasta-like meals full of rich flavor, vitamins and minerals lacking in traditional spaghetti and fettuccine dishes. In this recipe, raw zoodles are tossed with sautéed veggies and drizzled with a zesty Korean sauce. The bold colors will catch your eye, but it’s the fresh, crisp taste that will inspire second and third servings.
Korean Zoodle Stir-Fry
Makes 2-3 servings
Ingredients
½ cup Korean stir fry sauce
1 Tbsp. coconut or olive oil
2 cups broccoli florets
2 cups Brussels sprouts, halved
1½ cups slaw mix (shredded broccoli, carrots & purple cabbage)
¼ cup yellow onion, diced
6-8 white button mushrooms, quartered
2-3 large raw zucchini (use a spiralizer to cut into long strands)
2 cloves garlic, minced
2 green onions, diced
Salt & pepper, to taste
Avocado, thinly sliced to top
Sesame seeds, to top
Sriracha, to top
Directions
- In a large skillet over medium heat, sauté garlic and yellow onions in coconut oil for 1 minute.
- Add Brussels sprout to the skillet, placing them flat side down. Cook for 6 minutes, until they begin to brown.
- In the skillet, add the rest of the vegetables, except for the zucchini, and cook for 5 minutes. Add sauce and mix. Remove skillet from heat and set aside.
- In bowls or plates, separate zoodles into serving sizes (about 1 zucchini per person) and top each with stir-fried veggies, avocado slices, sesame seeds and sriracha.