So, I’ve gotten on the zoodle bandwagon, aka the zucchini noodle bandwagon. In case you haven’t heard of this yet, it’s where you take a zucchini and peel it into strips resembling noodles. It is similar in concept to spaghetti squash, in that you are using the squash to replace noodles, however it is much simpler to prepare. Spaghetti squash requires a hefty knife to cut the squash in half and a long bake time. Plus scooping out of seeds. Zucchini noodles, on the other hand, can be eaten mostly raw and are prepared simply by using a vegetable peeler (or spiralizer if you have one).
I went to the farmer’s market and got a gigantic zucchini and some grape tomatoes and decided to make an Asian inspired noodle dish, but with zucchini noodles. I love the orange color of these tomatoes!
Then I used a julienne peeler to peel long noodle like strips. If you only have a regular vegetable peeler then you can use that to peel pappardelle-like noodles, then use a knife to cut those into thinner strips. Or you can use a spiralizer, which is made to cut zucchini (and other vegetables) into noodle shapes.
If you don’t have a spiralizer you can use a Julienne peeler instead which is cheaper and takes up less space.
Then you are left with strips of zucchini noodles. I have read you can turn the zucchini as you peel but I found that to be difficult so I just made straight noodles.
After you have created the noodle shapes you just need to toss them in the frying pan for a few minutes with some oil so then can soften. Then you can toss them in the sauce and serve!
I sprinkled a little basil on top and then served it with the tomatoes cut in half.
- 2 zucchini, spiralized or julienned
- 2 teaspoons sesame oil, separated
- 2-3 cloves garlic, minced
- 2 teaspoons Sambal Oelek
- 2 tablespoons Hoisin sauce
- 6 basil leaves, julienned
- 6 grape tomatoes, cut in half
- 1 green onion, chopped, green parts only
- Wash and peel the skin off of the zucchinis, then, using a spiralizer or a julienne peeler, peel the zucchini into spaghetti-like strips, rotating the zucchini as you go.
- Heat 1 teaspoon of sesame oil in a frying pan over medium heat and add the garlic, cooking for 2 minutes or until golden.
- Add the zucchini to the pan and cook for 1 minute. Then add 1 teaspoon sesame oil, Sambal Oelek, and Hoisin sauce, then mix well. Cook for 5 minutes, then remove from heat.
- Toss with the basil, tomatoes, and green onion. Optionally, add protein of choice.