Asian zucchini noodles

Have you tried to make your own zucchini noodles before? I actually didn’t until today and oh boy was I pleasantly surprised. Now I can make any vegetables into noodles pretty much and my first recipe using vegetable noodles were these Asian zucchini noodles which were the absolute bomb. So easy to make, tasty and healthy.

Asian zucchini noodles | Eat Good 4 Life

Today was my first time making zucchini noodles. I actually just got the attachment for my kitchen aid and tried it. It was just super awesome and extremely easy to use.

These Asian zucchini noodles turned out great. Next time I am going to be making a salad. Whichever type of vegetable noodles I make I think they will turn out fabulous in any recipe I try.  Will see what other veggies I can turned into noodles.

I served these Asian zucchini noodles along side with some rice. I didn’t want the sauce to go to waist so it was perfect with it.

For me, I just have to make sure that I cook whichever vegetable noodles I make. I have heard of stories in which raw vegetable noodles give a lot of gas. The point being is that uncooked vegetable can sometimes give bloating and gas so I will make sure I will cook mine.

For those that are going to be getting on a clean diet after the holiday these Asian zucchini noodles recipe is the perfect dish for you. Easy, healthy and nutritious.

I hope you get to make these Asian zucchini noodles. If you have not gotten on the vegetable noodles bandwagon you should.

Enjoy!

Asian zucchini noodles | Eat Good 4 LifeAsian zucchini noodles | Eat Good 4 LifeAsian zucchini noodles | Eat Good 4 LifeAsian zucchini noodles | Eat Good 4 LifeAsian zucchini noodles | Eat Good 4 Life

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Asian zucchini noodles

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

  • 2 lbs of zucchini, spiralized
  • 1 lb extra firm tofu, cut into small chunks
  • 3 tbs olive oil
  • Sesame seeds, optional

Sauce

 

Directions:

In a small mixing bowl add the sauce ingredients and combine. Set aside.

Make noodles with your spiralizer. I used the one that goes with the kitchen aid.

Add the olive oil to your wok and and the tofu. Cook stirring occasionally until it is slightly browned. Add the zucchini noodles and cook stirring occasionally for 5-8 minutes. Add the sauce and cook further for another 2 minutes or so until the sauce thickens.

Sprinkle sesame over the noodles and serve.

I actually also served it with some rice on the side to make sure I was not wasting any sauce.


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97 comments

  1. This looks easy and delicious–great combo!

  2. This looks delicious Miryam.
    I can’t wait to try one of these recipes and use the teriyaki sauce.
    I’ll have to visit TJs this week. :-)

  3. This is easy and tasty. My kids loved it too! Thanks for sharing.

  4. I’ve awarded you the Liebster Award (for a great blog with under 200 followers)! Pass it along, or just enjoy being awarded. :)

    http://gracefulnutrition.org/2013/05/21/liebster-award/

  5. This looks great! I’m so making this for Alex. He loves Asian food. AND vegetables! I’ll just pick out the chicken. ;)

  6. Oh this sounds delicious! I bet it would be yummy over rice! I’ll definitely be trying this one! :)

  7. 1425 mg of sodium and 13.1 grams of fat per serving?!? No thanks. I’ll pass.

    • There is nothing wrong with the amt of fat in this recipe at all. It is actually excellent to say the least with not even 1 gram per serving of saturated fat. The total amt of fat has many components, like mono and polysaturated fat, which are good fats. I guess one needs to know about fat first I guess. As far as the sodium is concerned, it is a bit high. You can decrease it by adding less soy sauce if you like. Maybe 1/4 cup instead of 1/3 cup and the sodium will down substantially.

  8. Thia looks really good but the Sodium is so high. I wonder if there’s a way to lower it?

  9. It sounds really authentic dish. You have describe it gentally with nutrition values. Teriyaki dish looking nice and presentable. I am also damn sure about rich tasty ingredients.

  10. Easy to make and VERY delicious. Thanks for such a great recipe.

  11. i find it hard to believe you make a teriyaki sauce w/out GINGER. i grew up in a Japanese household and it is one of the primary ingredients. you are absolutely correct in that homemade sauce is far superior, but please,please, consider adding ginger.

  12. Can’t wait to try this.

  13. How much teryaki sauce do I use if I don’t make it homemade??

  14. Love this recipe!! I added toasted sesame seeds. Yummy!

  15. I made this recipe for my family tonight. It was delicious. Thank you so much for the recipe!

  16. Have you ever tried coconut aminos instead of soy sauce? Healthier and tastes just like soy sauce!

  17. Can you replace chopped garlic with minced?

  18. I made this tonight, it was INCREDIBLE! Thank you for the recipe, it’s going in my favorite recipe stack! Will be making again soon :)

  19. What kind of ginger is used? Fresh? Pickled? Ground? Thanks!! Sounds delicious, just what I’m looking for!

  20. So delicious and quick and simple. Made it for a potluck and everybody loved it.

  21. I just made this for dinner tonight and all I can say is “WOW”!!! Such simple, few ingredients, such incredible flavor. This is a new recipe that will be frequented by my family weekly! Thank you so much!

  22. Delicious! I am going to double the sauce next time though.

  23. Looks delicious! I love making stir-fry, so easy, fast, tasty and healthy!

  24. I love this! I’m a huge fan of a quick and easy stir-fry! I usually use whatever I have leftover at the end of the week! I’ll be trying your teriyaki sauce soon!

  25. My kids will love this. Can’t wait to try it. Looking forward to this homemade sauce without additives. Thanks, Dana

  26. Beautifull stir-fry! I love your healthy and allergy friendly adaptations and can’t wait to try, thanks!

  27. oh this looks fabulous! How would you recommend decreasing the amt of sugar?

  28. Do you think this could be done in a crock pot?

    • Yes. Just add the arrowroot powder dissolved w/ a bit of water the last 30 minutes though. Everything else can be cooked together in the slow cooker :-) Let me know how it turns out!

  29. I made this tonight, it was delicious and I promised my 12- year-old son we’d have it again. I made two changes: used shrimp instead of beef (because we’ve been eating a lot of beef and chicken lately) and drizzled a little sesame oil over the noodles after they cooked. Tofu would work nicely too because the sauce is so flavorful. Thank you for this great recipe.

  30. Where does all the carbs come from and how could i lower the sodium

  31. I’m making this tomorrow nite for dinner and am super excited about it

  32. I’m making this tomorrow nite for dinner and am super excited about it. I’ll be using alot of veggies

  33. I used all the ingredients according to the recipe. I did not add any pepper but the teriyaki sauce was very spicy/tangy (sorry the best i can explain it). I used arrowroot flour, la choy soy sauce (gluten free), honey, ginger powder and of course the cold water. Did I add something wrong or is that the taste of homemade teriyaki? Thks in advance for response

    • The only thing I can think of is that the gluten free soy sauce you use may do that. The sauce only has ginger, so it shouldn’t have been too spicy :-( Maybe add a bit more sugar next time. I think perhaps one more tbsp. I am sorry I couldn’t be of more help.

  34. This recipe is delicious. Easy to make, everyone loved it. Uses veggies that I always keep on hand. Will definitely make again.

  35. Wow, this was great! I omitted the honey/sugar and it was not missed. I also added some chopped red pepper and topped it with toasted sesame seeds. It received the ultimate seal of approval, my teenage son loved it and told me to make it again soon!

  36. I’m trying to eat clean so I was very excited to find this recipe! my main concern like others is the sodium, its very high. so I got an organic lower sodium gluten free Tamari put 1/4 cup in. I did double the recipe as you suggested but it turned out to be to much sauce for just me and my husband. My only note is it tasted strong ginger, i did the 2 tbsp with the doubled other ingredients and yet it still was over powering. i will probably do 1 1/3 tbsp next time. Otherwise this was so good we put it over rice. Also a side note we have a newer microwave oven and put the broccoli in for 6 min and it was way over cooked I would suggest no more than 4 min.
    Thanks for posting :)

    • Yes, depending on the microwave power you many need more or less time. My microwave is pretty weak so I need more time. We love ginger so for those that are not use to that it may be too much. I am glad you were able to lower the sodium content. I am glad it was still a success. Thanks for stopping by :-)

  37. Thanks for the great recipe! I used powder ginger, and it was still great. It made the whole house smell amazing, my teenage daughter couldn’t wait to eat dinner and she even came back for seconds.

  38. Just made this tonight. I was concerned the sauce wouldn’t be enough, but it was plenty! Didn’t use 3lb chicken…more like 1.5lb but added water chestnuts and more broccoli to compensate. Used organic unrefined coconut sugar and ginger powder since I didn’t have fresh on hand. GREAT DISH….even the kids loved it! Thanks for sharing!

  39. Could I possibly use this teriyaki sauce recipe with beef (New York strip) sounds amazing

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  41. Unrelated to any particular recipe, I’m wondering if you have suggestions for recipes amenable to micro(scopic) colitis (diagnosed by colonoscopy) — basically involve the large bowel and inability to reabsorb fluids (not generic colitis, per se).  Of course, experience has demonstrated that any foods with peelings or hulls (like corn, tomatoes, peas, nuts and even fresh salad greens) tend to go through largely undigested.  Suggestions?  Thanks in advance.

  42. If I am using store bought teriyaki sauce how much do I use for this recipe?

  43. This is probably a stupid question but I’m fairly new to cooking. Is there a reason you don’t cook the broccoli on the stove with everything else? I’m always looking for ways to cut out using any extra dishes where possible haha. Thanks!

  44. So you never explained how to make the Teriyaki sauce, you just throw everything in a pan??

    • It is in the directions. First paragraph. If you are using it together w/ the veggies and the recipe all together then mix the Teriyaki sauce ingredients in a mixing bowl and at the very end is when you add the Teriyaki sauce letting it cook for about 3 minutes with the rest of the veggies/chicken in the pan.

  45. I love the internet because it brings me beautiful things like this. I had no idea what to make for dinner and all these ingredients are in the fridge/cupboard, AND it’s just what I’m in the mood for. Thank you! Looking forward to tasting it :D I will be using couscous instead of rice or noodles, it’s much faster.

    P.S. The comments section was very helpful for gaining a deeper understanding of certain elements in the recipe. 

  46. Made this tonight for this week’s meal prep- Used 2 cups of quinoa and it paired perfectly! So excited to eat this through the week. Thanks for the great recipe!

  47. I love the recipes it’s so good and actually taste like really great take out! I make it at least once a month, if not more sometimes! Thank you for posting this, you have made making food on a busy week day a lot easier . 

  48. Wow wayy to much sugar! This isn’t healthy!

  49. Miryam, this looks so good, thanks for the recipe! I always like stir fry vegetables and most of its recipes!

  50. Hey boneheads if you change the recipe completely don’t comment, you are a waste of time and space on this planet

  51. Just made this tonight for dinner, loved it! Simple and delicious, thank you for sharing!

  52. I made this recipe spur of the moment. I didn’t have fresh broccoli, so I used frozen broccoli, peppers, and peas. Fresh.carrots, onions, and celery. This recipe lends itself to so many combinations. My whole family really enjoyed it. Thanks so much for sharing it.

  53. I would like to use steak; however I was wondering if I should marinate it first in the teriyaki sauce?

  54. So I have made this twice now exactly how the directions are and my sauce is coming out super thick and I mean its delicious but I am wanting more of a thin sauce for example its turning out like jelly or something like that. 

    • Maybe add a bit more water next time or decrease the cornstarch. I used arrowroot powder so I don’t know if that made a difference in the consistency of the sauce. Adding more water or decreasing the CT I think will work :-)

  55. Do the nutritional facts include the rice?

  56. I made your dish for dinner last evenong.  It was certainly a hit!  Thank you for sharing.  

  57. ITs cooking right now – Cant wait to try it :-)

  58. Trying the teriyaki salmon tomorrow for dinner, My family including my toddlers loved the teriyaki chicken recipe.

  59. wow, this dish looks delicious, i also want to try it, thank you for sharing the way.

  60. Where’s the carbs coming from?

  61. I’m am trying this recipe tonight but my only question so far is do you minch the garlic?

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