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Zoodle Stir-Fry
Zoodle Stir-Fry Photo: Liz Andrew/Styling: Erin McDowell

There's a reason stir-fry is one of our go-to weekday meals. It's flavorful and filling, and it comes together in no time. But instead of serving it with boring old rice, go all-veggie by giving zucchini noodles--aka zoodles--a try. (OK, fine. You can add some chicken if you must.)

RELATED: Zoodles Might be the Best Thing to Ever Happen to Dinner

 

Makes 4 servings

1½ teaspoons sesame oil (or 1 tablespoon olive oil)

1 bunch scallions, thinly sliced

2 garlic cloves, minced

1 tablespoon chopped fresh ginger

2 carrots, cut into thin strands

1 red bell pepper, cut into thin strands

2 cups snap peas

4 zucchini, cut into noodles (using a gadget like this)

¼ cup soy sauce

3 tablespoons rice vinegar

¼ cup chopped fresh cilantro

1. In a large sauté pan, heat the oil over medium heat. Add the scallions, garlic and ginger, and sauté until fragrant, 1 to 2 minutes.

2. Add the carrots, bell pepper, snap peas and zucchini noodles. Saute until the vegetables just begin to become tender, 5 to 6 minutes.

3. Add the soy sauce and rice vinegar, and continue to cook, tossing occasionally, until the vegetables are very tender and flavorful, 3 to 4 minutes more.

4. Serve warm, garnished with cilantro.

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