A quick and easy recipe for Stir Fry Zucchini Noodles tossed in a tasty paleo sauce!
My garden is bursting with zucchini! And not only that but the zucchini I’m picking are HUGE! I couldn’t be any happier because I can’t get enough of zucchini. I’m sure in a month from now my family and I will have had our fill of zucchini for the season but for now I’m indulging on it almost everyday.
Guess what that means?
Yep! That means lots of zucchini recipes coming your way my friends! So hold tight!
One thing I absolutely love to make with zucchini is zucchini noodles! If you don’t have a spiralizer it’s one kitchen gadget I encourage you to get! I love mine! I own the Paderno World Cuisine Spiral Vegetable Slicer which I purchased on Amazon a few years ago. You can use it on just about anything. Spiral sweet potatoes, squash, carrots, you name it!
My kids are even getting into the spiral veggie kick.Veggies that taste like noodles! Who wouldn’t love that? It’s definitely a great way to incorporate veggies into your meals that not only look pretty but taste great too!
These Stir Fry Zucchini Noodles have become a favorite of mine. Not only are they incredibly easy but they’re so tasty! They definitely satisfy my craving for a lo mein without the guilt.
While I like to keep it simple with just the zucchini noodles tossed in this incredible paleo sauce you can definitely customize it to make it a complete meal.
- Toss with cooked chicken, shrimp, sliced beef or tofu
- Add some chopped peanuts or cashews for a little crunch
- Serve with some bean sprouts or bell peppers
- Top with chopped green onion
What really brings this stir fry all together is this yummy paleo sauce made simply with coconut aminos, raw honey, garlic, fresh ginger and some red pepper flakes. That’s it! It literally takes just a few minutes to whip up and ready to toss with not only zucchini noodles but I love to use it in a stir fry with chicken, peppers and onions too! It’s super versatile and tastes amazing! You can find coconut aminos all over. A few of my favorites are from Thrive Market, Traders Joes and Coconut Secret. It’s a awesome substitute for soy sauce!
MORE ABOUT THIS RECIPE
Zucchini can be very, very watery. One step I like to do when I make zucchini noodles is after I they are cut into noodles I toss them with a little salt and set them in a bowl or a colander for about 10 minutes to release some moisture. After that I’ll give them a good squeeze and dry them well with a tea towel to get any excess moisture off. They’ll definitely release some moisture when cooking too but not as much as if you skipped this step completely. Any excess watery liquid I get in the pan once they’re done I usually just drain out.
When you’re cooking zucchini noodles you want to watch them closely. They only take a few minutes to cook. If you like your “noodles” more al dente then you definitely don’t want to overcook them or they could go from perfect to mush in a matter of minutes. Just watch them and toss them frequently to ensure they come out at your desired texture.
While this dish is best served immediately I have found I personally enjoy any leftovers cold right out of the refrigerator as well, just like any leftover takeout! It’s super yummy!
And a big thank you to Mr. Mother Thyme for his superb hand modeling for this recipe!
- 2 large zucchini, spiralized
- Pinch of salt
- 2 teaspoons olive oil
- ½ sweet onion, thinly sliced
- ¼ cup coconut aminos
- 1 tablespoon raw honey
- 2-3 garlic cloves, minced
- ¼ teaspoon freshly minced ginger
- Pinch of red pepper flakes
- Pinch of sesame seeds, optional
- Toss zucchini with a pinch of salt in a large bowl or colander and let sit for 10 minutes.
- Gently press any excess liquid out of zucchini and pat dry with a clean tea towel to remove any excess moisture.
- While zucchini is sitting in a small bowl mix together coconut aminos, honey, garlic, ginger and red pepper flakes until combined and set aside.
- Heat oil in a large deep skillet or wok over medium-high heat.
- Add onions and cook for 5-7 minutes until tender and slightly caramelized.
- Add in sauce and cook for 2-3 minutes longer until sauce is bubbling.
- Add in zucchini noodles and toss to coat with sauce.
- Cook, tossing frequently 2-3 until noodles until tender.
- Drain any excess watery liquid from bottom of pan.
- Sprinkle with additional red pepper flakes and sesame seeds if desired and serve immediately.
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