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I had an Amazon gift card that had been sitting here for months, and not because there was nothing to get, the website has too much to offer, and I simply couldn’t decide.  Then, it dawned on me that my new Pinterest-obsession with all things spiralized-veggie-dishes had pointed me in the right direction.  I added this one to my cart and within days I was trying out one recipe after the next.  I had earmarked this stir fry zucchini noodle recipe from the site, Diethood, and adapted it to fit my family.  And we loved it.  We don’t care much for onions, and I could probably have eaten their serving size of four all on my own, so we doubled the zucchini and sauces and halved the onions.  I also decided not to spiralize the onions as called for in this recipe, but diced them up super fine for flavor.

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My youngest daughter slurped these noodles up faster than anyone else in our house and she went back for seconds.  🙂

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 yellow onion, finely chopped or diced
  • 8 small zucchini, spiralized and patted dry
  • 2 tablespoons low sodium soy sauce
  • 4 tablespoons low sodium teriyaki sauce
  • 2 tablespoons sesame seeds
  • Pepper as desired

Instructions:

  1. Heat oil in a large wok over medium heat.
  2. Add onion and cook for 4-5 minutes or until translucent and tender.
  3. Stir in zucchini and continue to cook for 2 minutes.
  4. Add soy sauce, teriyaki sauce and sesame seeds.  Mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat and serve immediately.

Enjoy!

xo gina