Are you one of those people that loves pasta but hate all the carbs that come along with it? Zucchini noodles are a great alternative to substitute in to your pasta dishes to make them low-carb. I try to eat my carbs more in the morning for breakfast and lunch and stay away from them at dinner time. Finding a way to create healthier versions of some of my favorite pasta dishes was a must. Today I will be sharing my recipe for a zucchini noodle stir fry.

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Creating noodles from vegetables such as zucchinis, squash, carrots, or beets is not as complicated as it may seem. All you need to create your veggie noodles is a spiralizer. There are a number of different variations of the spiralizer at several different price points but you can get one that works great for a reasonable price. I use a simple and affordable spiralizer similar to this one. It is very user friendly and creates both thick and thin noodles. You simply place the vegetable you are using into the spiralizer and twist and out comes perfect noodles. There is also another variation of the spiralizer that uses a hand crank like this one. This spiralizer makes it easier to spiralize tougher root vegetables that would be more difficult to spiralize in the cheaper previous mentioned spiralizer.

I typically make a stir fry with riced cauliflower but decided to switch it up and use zucchini noodles. I start by spiralizing 4 medium sized zucchinis. I also sliced up two red bell peppers and I used already shredded carrots. You can use whatever vegetables you would like in your stir fry. I chose my vegetables based on what I like in my stir fry and because I loved the variation of the bright colors of the vegetables. Who else likes for their food to be pretty as well as tasty?

I set the vegetables aside while I marinate my protein. I chose to use chicken for my stir fry but you can use whichever meat you prefer. I marinated my chicken in a sesame ginger marinade. When picking out a marinade you want to be sure to look at the nutritional label because lots of marinades can be loaded with sodium or even sugar.

Next I throw the peppers and carrots into a lightly oiled pan and cook them down. You don’t want to add the zucchini noodles too early because they don’t take as long to cook. You don’t want the noodles getting to soggy before the peppers and carrots have been fully cooked. Once the peppers and carrots have been cooked to your liking, add the zucchini noodles and allow to cook for about 5 minutes. Next, we want to add in the soy sauce and sesame oil that give the vegetables more flavor. I use a low sodium soy sauce because soy sauce is loaded with sodium.

Cook the vegetables in the soy sauce and sesame oil for a couple for minutes. Meanwhile, cook the sesame ginger marinated chicken thoroughly. Once cooked, slice the chicken and add to the vegetables. As a finishing touch, I sprinkle some dried ginger flakes and toasted sesame seeds over the chicken and vegetables. Your zucchini noodle stir fry is now ready to enjoy!

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