{"id":69422,"date":"2021-07-12T19:00:18","date_gmt":"2021-07-12T17:00:18","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=69422"},"modified":"2021-07-12T16:19:38","modified_gmt":"2021-07-12T14:19:38","slug":"zucchini-noodle-stirfry","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/zucchini-noodle-stirfry\/","title":{"rendered":"Zucchini Noodle Stir-Fry (Zoodles Recipe)"},"content":{"rendered":"

This delicious Asian-style zucchini noodle stir fry-this makes for an easy and healthy dish. Zucchini \u201cnoodles\u201d (aka zoodles), green onions and Chinese cabbage are seared then tossed with a wildly flavourful peanut sauce. The result: tastes better than takeout! Plus it\u2019s a great alternative to standard noodles if you are looking to curb your carb intake. And as an extra bonus, this recipe is vegetarian and vegan too!<\/p>\n

How to make the best zucchini noodles<\/h2>\n

Before you dump the \u201cnoodles\u201d right into a pan after spiralizing or julienning them, you need to get some of the moisture out. This is an IMPORTANT step if you are planning to fry them rather than blanch them (e.g. when making a classic zucchini spaghetti dish). Avoiding this step will only end in a watery mess! You don\u2019t need to get every last drop out, just the excess water. Otherwise we risk turning them into mushy and lifeless noodles. We just want to get most of the water out.<\/p>\n

After spiralizing your zucchini, sprinkle with a bit of salt and let them sit in a colander for about 15 minutes. This will help draw out some of the excess moisture. Especially important if you are using zucchini right out of the garden. You can either spread them out over paper towels and then pat dry or wrap them in a clean kitchen towel and gently squeeze out the extra moisture.<\/p>\n

When julienning, avoid the \u201cseedy\u201d core. Rather julienne all four sides until you reach the seedy part. The very centre of the zucchini with the seeds has a high water content, which can make the rest of your strands soggy. If you are using a spiralizer, it will discard a small part of the core in the process, but you can also sort out some of the extra seedy strands for best stir-fry results.<\/p>\n

When making zucchini noodles, it\u2019s best to buy zucchini that are thinner and smaller diameter. You will not get as many noodles from each zucchini, but you\u2019ll get more noodles with the skin, which are best. So rather than 2 larger zucchini go for 3 smaller, thinner ones. The \u201couter\u201d noodles contain less water and, as such, hold their shape better.<\/p>\n

Tools for spiralizing<\/h2>\n

For stir-fry or pan-fried zoodles, I like to julienne<\/a> them. This can be done using a julienne peeler or a mandoline<\/a>. For something like \u201czucchini spaghetti\u201d, I favour using a spiralizer<\/a> which gives you extra long strands. There are all sorts, from handheld spiralizers, to ones that look like an apple corer, to attachments for your Kitchenaid. Something for every budget.
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Zoodles test with the LeMax<\/h2>\n

Who says a stir-fry can only happen in a wok? I tested this zucchini \u201cnoodle\u201d stir-fry recipe a number of times and can only say that stir-frying goes beyond the stovetop. In fact, I prepared this dish outside, on my balcony, using my glass ceramic tabletop grill \u2014 the LeMax<\/a>. It\u2019s large cooking surface doesn\u2019t require a lot of fat to cook with and makes it easy to prepare delicious dishes like this one!<\/p>\n

\"Zucchini<\/a>
\n\"Zucchini<\/a>
\n\"Zucchini-Noodle<\/a>
\nHow to adapt this zoodles recipe<\/h2>\n