Vegetarian Teriyaki Zucchini Noodle Stirfry
Everyone loves a good stirfry. In this zucchini noodle stirfry, I’ve created this easy, go-to vegetarian recipe that you can add your favorite protein to. There’s egg for a protein boost in this simple stirfry. If you’re craving more protein, try adding chicken, shrimp, or pork!
The zucchini noodles, broccoli, and spiralized bell pepper absorb the teriyaki sauce, making every bite flavorful. The teriyaki sauce is made from scratch with very few ingredients. The secret to making a thick and delicious teriyaki sauce? Arrowroot powder.
Arrowroot powder is a plant-based starch that offers more nutritional benefits than corn starch, but has the same effects – it thickens sauces. If you haven’t used arrowroot powder in your cooking yet, now’s the time to try it! You’ll never look back. You can use it to thicken all types of sauces like cheesey sauces, Asian sauces, and dairy-free dessert sauces.
Zucchini noodles are a great substitute for Asian takeout dishes, because they have the same consistency as a lo-mein noodle and absorb flavors just the same. You won’t miss traditional noodles in this healthier, lightened up stirfry!
Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Vegetarian Teriyaki Zucchini Noodle Stirfry
Ingredients
- For the stirfry:
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- 4 red bell peppers Blade A, noodles trimmed
- 4 zucchinis Blade D, noodles trimmed
- 2 eggs beaten
- to garnish: sesame seeds
- For the teriyaki sauce:
- 1 cup water
- 1/4 cup soy sauce sub tamari if gluten free
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove finely minced
- 1 tablespoon honey
- 1/4 cup water
- 2 tablespoons arrowroot powder
Instructions
- Combine the water, soy sauce, ginger, garlic, and honey in a small saucepot over medium heat. Meanwhile, in a small bowl, whisk together the arrowroot powder and water. Once the soy sauce mixture is simmering slightly, add the arrowroot slurry and stir constantly until combined and sauce is thickened. Set aside.
- Heat the oil in a wok or large skillet and add in the broccoli and cook for 3-5 minutes or until crisp tender and add in the bell peppers, zucchini noodles, and toss well to combine. Let cook for 3 minutes until vegetables are crisp tender.
- Meanwhile, scramble the eggs.
- Add the scrambled egg to the wok or skillet and pour over the teriyaki sauce and toss well to combine and coat everything in the teriyaki sauce.
- Serve, garnished with sesame seeds, if using.
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