Brisk and simple to make asian seasoned 'zoodles' are prepared in less than 10 minutes and make the ideal low-carb side dish.
Today I chose it's about time I took a stab at making Asian zucchini noodles. My little girls love noodles so I needed to check whether they will most likely detect the distinction. I made these noodles with a side of their preferred chicken and broccoli and they cherished it!
To make the zucchini noodles, basic spiralize 2 zucchini utilizing a sprializer. This is the one I like to utilize and you can get it on amazon here or most home stores. Next, make the sauce by consolidating dim soy sauce, sriracha, and dark colored sugar and saving. In a huge container pan sear a little onion and some garlic at that point include the sauce and noodles t the dish and cook for one moment and you're finished!
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Ingredients
For the sauce:
- 1/4 cup dark soy sauce
- 1 teaspoon sriracha sauce
- 1 tablespoon dark brown sugar use honey for paleo
- 1 teaspoon oil
- 1/4 cup minced onion
- 2 cloves garlic minced
- 2 large zucchini spiralized
Instructions
- In a small mixing bowl, whisk together the soy sauce, sriracha, and brown sugar; set aside.
- To a large skillet, add 1 teaspoon oil (any type) and onions. Cook onions down for 2 minutes or until tender. Add garlic and cook for 30 seconds. Next, add the sauce to the skillet and cook for about 1 minute then add the spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. Serve immediately!
For more detail : bit.ly/2ZgAwSh
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