Zucchini Noodle and Mushroom Stir Fry

Zucchini Noodle and Mushroom Stir Fry

Have you tried ZOODLES?!

I jumped on the bandwagon and ordered a spiralizer last year and it’s quite a tool! Mine, for less than $20, turns vegetables into several types/sizes of noodles that make food not only fun, but really give you so many options! Making an Asian-inspired noodle dish out of zucchini? OK…I’m in!

The best part is getting the kids involved in the prep work. I showed Mya how to use the spiralizer and she thought it was the coolest thing ever. She also loved that she got to help make dinner (even if she wouldn’t eat it). 🙂 She helps and she has to taste the food, but decided this time that it wasn’t for her. I’m ok with that. At least we were in the kitchen together!

So, back to the dinner…

I had two small zucchini that I needed to use before it was too late, so decided to make some angel hair pasta zoodles and use them as the noodle component of dinner. Honestly, you could stop with noodles made from zucchini and sauce it up and be good to go. I love mushrooms, had some baby bellas and thought they would add a nice meaty touch to the dish since I’m cooking meatless right now.

Not vegetarian? Me either, but I cook without meat as much as possible and indulge when we go out. By all means, add chicken, shrimp or beef to this dish to round out the meal when you make it at home! Cook how you like and add in the last few minutes when you add the mushrooms and the meat will absorb the soy/teriyaki goodness. 🙂

 

 

 

 

Here is Mya make zoodles. In her bathrobe at 5:30pm because that’s how she rolls and I have no problem with it.

Mya making zoodles!

 

 

Zucchini Noodle and Mushroom Stir Fry
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Main Course, Side Dish
Servings: 2 humans
Author: Tiffany - My Busy Kitchen
Ingredients
  • 2 small zucchini, spiralized
  • 1 cup mushrooms (I used cremini)
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1/2 tsp onion powder
  • 2 tbsp soy sauce
  • 1 tbsp teriyaki sauce
  • salt & pepper
  • 1 tbsp sesame seeds (optional)
  • 1/2 tsp crushed red pepper (optional for heat)
Instructions
  1. Spiralize the zucchini into noodles. I used the angel hair attachment.

  2. Heat a pan to medium. Add olive oil, minced garlic and onion powder. If adding crushed red pepper, include now as well. Saute 1 minute moving around pan so not to burn garlic. 

  3. Add noodles. Stir to combine completely coating zoodles and let cook 3 minutes.

  4. Add soy and teriyaki sauce. Stir to combine throughout. Cook 3 minutes, stirring occasionally.

  5. Add diced mushrooms. Stir and cook 3 minutes.

  6. Zoodles will now be al dente. If you prefer completely soft noodles, cook longer testing every minute to desired doneness.

  7. TASTE! Adjust seasoning if needed. 

  8. Enjoy hot! 

    Note: Adding cooked chicken, beef or shrimp would be delicious! You could do this at the same time as adding the mushrooms. They'll cook as the meat warms through with the sauce.

 

Did you make these delicious zucchini zoodles for dinner?! SHOW ME! Tag #mybusykitchen and I’ll share your posts! Please comment below and tell me what you think! – Tiffany

 

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