Zucchini Noodle Stir Fry
This easy vegan chow mein is made with zoodles for a low-carb alternative to the classic dish.
Servings: 4
Ingredients
- 6 medium zucchinis approx. 1500 g
- 1 tsp sesame oil
- 4 carrots peeled and chopped into thin diagonal slices
- 4 cloves garlic minced
- 6 stalks of green onion chopped
- 2-3 cups cabbage thinly sliced (napa, savoy or sui choy)
- 1 tsp coriander
- 1 tsp ginger
- 3 tbsp soy sauce use tamari or coconut aminos for gluten-free
- 3 tbsp hoisin sauce use gluten-free such as Joyce Chen, if needed
- 2 tbsp roasted red chili paste
- 3 tbsp vegetable broth
Instructions
- Spiralize the zucchini, place in a colander, sprinkle with salt and set aside. Let it sit for 10 minutes then place all the zoodles in a dish towel, wrap up the edges and thoroughly squeeze out all the excess water. Do not skip this step!
- Make the sauce by whisking together the soy sauce, hoisin sauce, red chili paste and vegetable broth. Set aside.
- Heat the sesame oil in a large, non-stick skillet over medium high heat.
- Add the carrots and garlic and sauté for 5-10 minutes, stirring.
- Add the green onion and cabbage and continue cooking until the cabbage is wilted.
- Stir in the coriander and ginger.
- Add the zucchini noodles and sauté for approximately 5 minutes.
- Stir in the sauce and serve right away.
Notes
You can pretty much add any veggies you like to this. Typically it had mushrooms added but I'm not the biggest fan, so feel try to add mushrooms while you saute the garlic and carrot. You can also add onion for additional flavour.
Diced red peppers, green beans, bean sprouts or green peas are all great choices too!
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Sodium: 623mg | Potassium: 2588mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1202IU | Vitamin C: 144mg | Calcium: 157mg | Iron: 4mg