Description
A quick, bold, umami-rich stir-fry featuring zucchini noodles or ribbons, coated in a spicy garlic sauce and topped with sesame seeds.
Ingredients
Scale
Zucchini Noodles:
- 2 medium zucchinis, spiralized or thinly sliced into ribbons
Sauce:
- 1 tbsp sesame oil
- 3 garlic cloves, finely minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce or oyster sauce
- 1 tsp chili garlic sauce (like sambal oelek or Sriracha)
- 1 tsp honey or maple syrup (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Garnish:
- Toasted sesame seeds, for garnish
- Optional: chopped scallions or crushed peanuts
Instructions
- Prep zucchini: Spiralize or thinly slice zucchini. Pat with a paper towel to remove excess moisture.
- Cook aromatics: In a large pan or wok over medium heat, add sesame oil. Sauté garlic and ginger for about 30 seconds until fragrant.
- Add sauce: Stir in soy sauce, rice vinegar, hoisin, chili garlic sauce, and honey. Let it simmer.
- Thicken: Add the cornstarch slurry. Stir until the sauce thickens slightly (about 1–2 minutes).
- Add zucchini: Toss in the zucchini and cook for just 2–3 minutes, stirring well to coat. Don’t overcook — you want it tender but not soggy.
- Garnish & serve: Sprinkle with sesame seeds and scallions or peanuts. Serve warm with rice or noodles, or as-is!