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Quick Crispy Zucchini Noodle Stir-Fry Recipe with Easy Teriyaki Sauce

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A quick and easy stir-fry featuring crispy zucchini noodles tossed in a homemade teriyaki sauce, perfect for light meals or last-minute gatherings.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles (about 6 cups)
  • 2 tablespoons vegetable oil (avocado or canola oil preferred)
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup low sodium soy sauce (60 ml)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Spiralize the zucchinis into noodles, about 6 cups. Cut down to manageable lengths if needed.
  2. In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. Set aside.
  3. Heat a large non-stick skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Heat until shimmering but not smoking.
  4. Add zucchini noodles to the hot pan. Stir-fry quickly and continuously for 3-4 minutes until they start to soften but remain crisp. Avoid overcooking.
  5. Pour the teriyaki sauce over the noodles. Stir well to coat evenly and cook for another 2 minutes until the sauce thickens slightly.
  6. Turn off the heat and drizzle 1 teaspoon of toasted sesame oil over the stir-fry. Toss gently to combine.
  7. Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

If noodles release too much water, drain briefly before stir-frying to keep them crisp. Cook in batches to avoid overcrowding the pan. Fresh grated ginger and garlic are essential for best flavor. Reheat leftovers gently in a skillet to avoid sogginess.

Nutrition

Keywords: zucchini noodles, stir-fry, teriyaki sauce, quick recipe, healthy, gluten-free, low-carb, vegetarian

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