Stir Fry Zucchini Noodles (or Zoodles) makes a great meal for someone like me who is not a big fan of salads. I don’t mind eating some cucumber and carrots as a side dish once in a while, but I have never been able to enjoy salads; and it is not for lack of trying either. On the other hand, I love cooked vegetables (crunchy, but cooked), so I’m always on the lookout for new vegetarian recipes.
After I had a gout attack last year (read my story here), taking my doctors’ advice, I gave up eating meat almost completely. I do eat fish and chicken occasionally. In a matter of a few weeks, my diet transformed from being 50% vegetarian to 90% vegetarian. I’ve been on this diet for the last 8 months and it has shown some really positive effects, especially on my uric acid levels. I also dropped about 5 pounds (which is a big deal considering I have been lucky enough to maintain the same ideal weight for over a decade).
In addition to getting most of the meat out of my diet (read another blog of a family that switched from a Standard American Diet to a plant-based one), I’ve also been making regular attempts at cutting out grains. Not just because of the Keto and Paleo diets that have become so popular nowadays, but to actually have a much more balanced diet. Having grown up in a household that consumed generous portions of white rice at almost every meal (which my parents eat even now, at the ages of 77 and 83), it is a challenge wean myself completely off a grain-based diet. From zero grain-free meals, I’ve now moved to about 3 grain-free meals a week (breakfast/lunch/dinner included). I eat brown rice and whole grains only, but they are still grains.
So, back to this recipe. It is a pretty basic, simple, yet delectable stir fry. Zucchini is an incredibly versatile main protagonist, with its tender flesh and neutral and subtly sweet flavor. Not only does it taste good, but the nutritional benefits of zucchini are also impressive. There is no need to peel the zucchini before cooking, as the dark green skin is very thin and helps it hold its shape.
The noodles are made using a spiralizer, a really neat contraption that takes a long, slender zucchini squash and transforms it into thin long spirals that resembles angel hair pasta. I use a handheld device called Oxo Good Grips and it gets the job done in an amazing short amount of time. There is also a slightly more heavy-duty spiralizer if you like something more sturdy: try the Spiralizer Ultimate 7 Strongest.
Sesame seeds add a nice flavor to this dish. I personally think sesame oil is too strongly flavored but if you’re a fan, use it in place of coconut oil. Lastly, if you really like to spice this dish up, add some heat with cayenne pepper or crushed red pepper. Hope you enjoy this recipe as much as I did!
Check out some of our other grain free meal options here:
A favorite among low-carb dieters and anyone who wants to lose weight fast, zucchini has a very low score on the glycemic index. Other things to love about zucchini nutrition include the fact that it has a high-water percentage; is low in calories, carbs and sugars; and is high in essential nutrients like potassium, manganese, and antioxidants like vitamin C and vitamin A.
Did you make this recipe? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest and Instagram for healthy, easy and delicious recipes.
Stir Fry Zucchini Noodles
- 2 Cups Zucchini Spiralized Zoodles
- 1/2 Cup Carrots Grated
- 1 Cup Brussel Sprouts Cut to small pieces
- 1/4 Cup Onion Sliced
- 1 Tbsp Ginger Fresh, minced
- 1 Tbsp Sesame Seeds
- 1 Tbsp Coconut Oil Cold pressed
- 1 Tbsp Tamari Sauce Gluten free
- Add oil to pan. When it's hot, add onion, ginger, sesame seeds and sauté for 2 to 3 minutes
- Add sprouts, carrots and stir well. Cook for 3 to 4 minutes
- Add zucchini noodles, stir well, cook for 5 minutes (make sure the moisture evaporates). Add tamari sauce and mix well
- Transfer to serving bowl and serve hot (you can drain out excess tamari sauce). If you like it spicy, sprinkle red pepper flakes