Zoodles | Zucchini Noodles with Chinese Flavours
I used soy sauce and garlic to add a touch of Chinese flavours to these Zucchini Noodles (or Zoodles, as they are popularly called). The result was a garlicky, tangy dish that made for a light meal when paired with a clear soup.
Equipment
- Julienne Peeler OR Spiralizer (See Notes)
- Small Bowl
- Plate
- Wok or Frying Pan
- Spatula
Ingredients
- 2 Zucchini Large (~400 gms)
- 1 tsp Sesame Seeds
- 1/2 tsp Chilli Flakes
- 1.5 tsp Garlic
- 1 tsp Sesame Oil
- Salt as Needed
For Sauce
- 1.25 tsp Soya Sauce
- 1/4 tsp Vinegar
- 1 tsp Brown Sugar
- 1/2 tsp Red Chilli Powder
Instructions
The Preparations
- Mix together 1.25 tsp Soy Sauce, 1/2 tsp Vinegar, 1 tsp brown sugar, and 1/2 tsp chilli powder. Set aside.
- Over medium heat, dry roast 1 tsp sesame seeds till they start to pop and change colour. Set aside.
- Chop 4 to 5 cloves of garlic. Note: You will need about 1.5 tsp finely chopped garlic.
Making Zucchini Noodles
- Using a Julienne peeler, cut the 2 large Zucchini (about 400 gms) into thin strips.
- In a large pan, over medium flame, heat 1 tsp sesame oil (or olive oil).
- Add 1.5 tsp finely chopped garlic and stir-fry till they are light golden brown.
- Now add the Zucchini Noodles and stir-fry with a gentle hand till they become translucent.
- Turn off the heat, and immediately add the sauce and some salt, if needed. Mix well.
- Sprinkle the toasted sesame seeds and chilli flakes.
- Serve the warm Garlicky Zoodles immediately.
Notes
If you have a sharp knife, and the skills to match, you can even chop the Zucchini into thin noodles.
Nutrition
Calories: 74 kcalCarbohydrates: 10 gProtein: 3 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 243 mgPotassium: 566 mgFiber: 3 gSugar: 7 gVitamin A: 697 IUVitamin C: 37 mgCalcium: 52 mgIron: 1 mg