Tasty Teriyaki Zucchini Noodles (Printable Version)

Crisp zucchini noodles in savory teriyaki sauce with fresh vegetables, ready in 25 minutes.

# What You'll Need:

→ Vegetables

01 - 3 medium zucchini, spiralized
02 - 1 red bell pepper, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 green onions, sliced
05 - 1 cup snap peas, trimmed
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Teriyaki Sauce

08 - 3 tablespoons gluten-free soy sauce (tamari)
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch
13 - 2 tablespoons water

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon chopped fresh cilantro (optional)

# Directions:

01 - Whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl until smooth. Set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of oil if desired.
03 - Add garlic and ginger to the hot pan. Sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add bell pepper, carrot, and snap peas. Stir-fry for 2-3 minutes until just tender-crisp.
05 - Add spiralized zucchini noodles. Toss gently and stir-fry for 2-3 minutes until just softened but still retaining some crunch.
06 - Pour the teriyaki sauce over the vegetables. Toss well and cook for 1-2 minutes until the sauce thickens and coats everything evenly.
07 - Remove from heat. Stir in green onions until just combined.
08 - Serve immediately, garnished with toasted sesame seeds and fresh cilantro if using.

# Expert Tips:

01 -
  • The homemade teriyaki sauce comes together in seconds and tastes infinitely better than anything from a bottle
  • Everything cooks in one pan and the whole dish is ready in under thirty minutes
  • You get all the satisfaction of stir-fry without the heavy carb load that leaves you feeling sluggish
02 -
  • Zucchini releases a lot of water as it cooks, so do not be alarmed if the pan looks watery at first
  • The sauce will continue to thicken slightly off the heat, so remove it from the pan while it still looks a little looser than you want
  • Overcooking the zucchini turns this dish into something entirely different and much less appealing, so watch the clock carefully
03 -
  • If your spiralized zucchini seems especially wet, toss it with a pinch of salt and let it drain in a colander for ten minutes before cooking
  • Always whisk the cornstarch into cold liquid first to avoid lumps in your finished sauce

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