Sometimes I realize that my meals are way more processed carbs than vegetables, even when I do not intend for them to be that way. Vegetable fried rice, a noodle stir fry, and even hash browns with onions and peppers can end up starchier than they seem when you're chopping up the vegetables to put into the dish. This leads me to my latest mission, to try and make the vegetables the base of the meal. I took a favorite recipe for sticky garlic noodles and turned them into sticky garlic zoodles.
Zoodler maker options
Zoodling can be as easy or hard as you want, and as inexpensive or expensive as you want. I prefer to use a handheld zoodle maker, but you can go all out and get the Kitchenaid spiralizer attachment if you're going all in on vegetable noodles.
You can even buy pre-prepped zoodles at places like Lowe's Foods.
When you make zoodles, try to use them shortly after you make them or they may get mushy. If you buy pre-prepped zoodles from a store, also try to use them very shortly after purchase, because the greater surface area exposed to the air makes it more likely to spoil more quickly.
To my tastebuds, not every noodle dish is fit to make into a zoodle dish. Pad Thai zoodles come to mind, because I tried it and it was not great to me. Your results may vary depending on how much like you pad Thai. However, this one does beautifully — the porous zoodles can absorb the flavorful garlicky buttery, soy sauce. The zoodles themselves are firm yet al dente with only a little residual heat from the sauce and the pan in which it was cooked. Best of all, this is a one-pot dish. Those are my favorite kinds of dishes, because doing dishes sucks.
Sticky Garlic Zoodles
Equipment
- Zoodler
Ingredients
- 2 medium zucchini (about 8 ounces)
- 2 tablespoons unsalted butter
- ¼-1/2 cup scallions (green parts only)
- 3 cloves garlic minced
- 2 tablespoons demerara sugar (or brown sugar)
- 2 tablespoons soy sauce
Instructions
- Zoodle the zucchini and set aside. You want to have about 8 ounces of zucchini noodles.
- Melt the butter in a wide saucepan or frying pan over medium heat.
- Once melted, add the garlic and scallions to the butter and stir to coat. Let cook for 1 minute.
- Add the sugar and stir until dissolved.
- Add the soy sauce and mix thoroughly. Turn off the heat.
- Put the zoodles in the pan and use tongs to move them around to coat with the sauce. If you want softer zoodles, keep on the heat for another minute, otherwise remove the pan from the heat.
- Serve immediately. Garnish with additional chopped scallions if desired.
How to choose zucchini for zoodles
Depending on how you create zoodles, you'll want to be mindful of the zucchini size you choose. The handheld zoodler cannot accommodate large zucchini, so you will want to choose smaller, younger ones. Also try to choose straight zucchini with little to no curves or bends for the easiest zoodling experience.
When you make zoodles, you can leave the zucchini skin on, or pre-peel it. I like the color and texture the skin provides, plus it saves a step. Saving steps in a way that doesn't compromise the final dish is my favorite thing to do when cooking.
Looking for more zucchini and squash recipes?
