Skip the noodles and use zucchini noodles in this teriyaki stirfry, jam packed with veggies. The crisp broccoli, bell peppers and zoodles are filling, the egg provides a protein boost, and the teriyaki sauce is an easy homemade recipe.
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!
Nutritional Information & Recipe