asian

If you read my blog, you know I’m a lover of my zoodler (aka spiralizer). I love making zoodles and sharing the love with friends.

In my effort to try every single zoodle recipe there is – and share zoodles with friends – I had my friend Cuoghi over for Meatless Monday and we made a version of this recipe. It was her first time trying zoodles and I think she’s hooked!

Here’s our minor tweaks.

Vegetarian Lomein Zoodles

Serves 4

Here’s what you need:

For the noodles

3-4 zucchini (I used 3 regular zucchini and one large yellow squash)
2 Tbs canola oil
2 cloves garlic, finely diced
2 tsp fresh ginger, diced
1 head of broccoli, chop the florets up
1 cup snap peas
1 red bell pepper, sliced into 1/2 inch long strips
1 cup edamame, cooked
1 head bok choy, white and greens chopped
2 large carrots, sliced into rounds
2 tsp sesame seeds, for garnish
1 tsp red pepper flakes

For the sauce

1 1/2 Tbs sesame oil
1/4 cup low sodium vegetable broth
2 Tbs soy sauce
3 Tbs hoisin sauce
1-2 Tbs corn starch
1-2 tsp sriracha (to taste)

Here’s what you do:

Prepare the sauce. Combine all sauce ingredients, whisk together until cornstarch is evenly dissolved. Set aside.
Semi-blanch broccoli and carrots – boil for about 2-3 minutes until just softened, then remove and add to a colander to remove excess water.
In a very large skillet or wok over medium heat add in canola oil.
Add red bell pepper and white stems of bok choy into skillet once oil is heated up. Cook for about 3-4 minutes until just softened.
Add in garlic, ginger, red pepper flakes, snap peas, carrots and broccoli.Cook all the vegetables for 3-5 minutes until they all start to soften.
Add in squash noodles, green leafy part of bok choy, edamame and the sauce prepared in step 1. Cook until squash noodles are covered with sauce and softened to your liking, about 3-5 minutes.
Garnish finished dish with sesame seeds. Add additional hot sauce or sriracha as needed. Enjoy!

3 bowls, plated, with chopsticks

Lomein Zoodles - ictw

leftover zoodles for lunch the next day!

Some questions for you:

What’s your favorite Chinese food dish? I love all dumplings. B likes lomein so this dish was definitely a winner with him!
What’s your favorite spiralizer recipe?
Chopsticks or fork? Chopsticks all the way!

It’s been a while, but I’m joining the Meatless Monday linkup with Tina Muir and Confessions of a Mother Runner and The Fit Foodie Mama.

I can’t stop making zucchini noodles. Seriously, I love my zoodler (okay I guess the correct term is spiralizer). It’s so easy to use and makes cooking vegetables SO MUCH FUN and getting B to eat veggies SO EASY. Spoiler – if you read my blog often you know that B is not my child; however, in the past few years he’s gotten much better about eating vegetables. One of the ways? Creative usage of veggies. And this recipe definitely counts. I mean, who doesn’t love oodles of peanut buttery sauce with their noodles (see what I did there?)… now, just substitute with zucchini and it’s even better!

Want a Thai-inspired, delicious meatless meal? Here you go. Oh, and while we were eating this, B said, “What’s in this sauce? I would definitely eat this again.”

Zoodles with Spicy Asian Peanut Sauce

Zoodles with Spicy Asian Peanut Sauce

Makes 2-3 servings.

Here’s what you need:

2 Tablespoons vegetable oil
1 shallot, diced
3 medium zucchini, spiralized into zoodles
1 large carrot, spiralized
1/4 cup chopped peanuts, for garnish
1/4 lime, for garnish (optional)

For the sauce:

1 garlic clove, minced
5 Tablespoons of peanut butter
½ lime, juiced
4 Tablespoons soy sauce
1 teaspoon freshly ground ginger
1 teaspoon honey
¼ – ½ teaspoon red pepper flakes
1-2 Tablespoons water, to thin out the sauce somewhat

Here’s what you do:

In a large bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ginger, honey and red pepper flakes. Add water if needed to thin out the sauce – should be a thin paste. The zucchini will thin out the sauce even more later. Set aside.
Heat a large skillet to medium heat. Add oil and diced shallot and saute for 4-5 minutes or until translucent and fragrant.
Turn down heat and add in zucchini and carrot noodles. Stir fry for 3-4 minutes or until zucchini is heated through and at the texture of your liking – B likes his zoodles somewhat softened and not as al dente so I cook mine for about 4-5 minutes.
Remove noodles and add to the large bowl with the sauce. Toss until noodles are well-coated.
Serve and garnish with peanuts. Enjoy!

Zoodles with Spicy Asian Peanut Sauce