Description
Transform your dinner routine with these incredibly flavorful and healthy homemade teriyaki zucchini noodles. They’re quick to make, packed with nutrients, and a truly satisfying meal for any weeknight.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce (or tamari/coconut aminos)
- 2 tbsp maple syrup (or honey/brown sugar)
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- ½ tsp fresh ginger, grated
- 1 tbsp cornstarch (or arrowroot powder)
- 1 tbsp cooking oil (e.g., olive, avocado, or sesame oil)
- Optional: 4 oz cooked chicken breast strips, tofu, or shrimp
- Optional: ½ cup chopped bell peppers or shredded carrots
- For Garnish: Toasted sesame seeds, sliced green onions
- 1 tsp toasted sesame oil (for finishing)
Instructions
- Prepare Zucchini Noodles: Spiralize zucchini and thoroughly pat dry with paper towels to remove excess moisture. Set aside.
- Whisk Teriyaki Sauce: In a small bowl, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and cornstarch. Whisk until smooth and cornstarch is fully dissolved.
- Cook Protein (if using): Heat 1 tbsp cooking oil in a large non-stick skillet or wok over medium-high heat. Add your chosen protein and cook until done. Remove and set aside.
- Sauté Zucchini & Veggies: Add any additional raw vegetables (like bell peppers) to the pan and stir-fry for 2-3 minutes. Add the dried zucchini noodles and toss for 1-2 minutes until tender-crisp.
- Combine & Thicken: Pour the teriyaki sauce over the zucchini and vegetables. Return cooked protein to the pan. Toss continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
- Garnish & Serve: Remove from heat. Drizzle with toasted sesame oil and garnish with sesame seeds and green onions. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins