I present you the most delicious Zucchini Noodles “Asian style”, all fresh and super easy to make, you’ll ever eat! No fancy equipment nor hard to find ingredients, just regular veggies combine in the most perfect way.

It’s amazing how many great dishes we can prepare only using veggies, sometimes we don’t even need to cook them and to me, that actually makes me like them better. You can use them in so many ways, roasted, steamed, baked, fried (although this particularly one is not my favorite or something I would encourage), and best of all is, Zucchini is one of the most versatile veggies.

Did you know..?

Every year in the United States people celebrate “National Sneak Some Zucchini Into Your Neighbor’s Porch Day” on August 8th.

Benefits of Zucchini

Improves eye health, this vegetable is a good source of health-protecting antioxidants and phytonutrients, including vitamin C, beta-carotene, manganese, zeaxanthin, and lutein, that protect our eyes from sunlight and age-related degeneration.

Zucchini is high in water. It also contains significant amounts of fiber, electrolytes, and other nutrients that are necessary for a healthy digestiv system.

Promotes weightloss, because zucchini is low in calories and high in water and fiber, it is a great food for those wishing to reduce their body weight.

Low sodium and high potassium help to maintain healthy blood pressure while fiber, such as the polysaccharide in zucchini, lowers cholesterol levels.

And a lot of other benefits for our health and well-being.

FREQUENT QUESTIONS

How to make zucchini noodles asian style?

First things first, you need to have an spiralizer to make noodles otherwise it’s an impossible task. Let’s pretend for a moment you want to do it manually, it could take you ages and for what? at the end you’ll get awfull results, so the first thing to do is to get one!

There are tons of spiralizers, in different sizes, shapes and colors but the important thing is for you to know your needs and limitations, before you start looking for one.

You can find electric and automatic spiralizers but if you’re thinking of using it only three times a month or you don’t have that much space in your kitchen then probably the electric option is not what you need. you may also want to get something practical, easy to wash and use, some are even dishwasher safe which will make you save some valuable time in the kitchen.

There are a lot of options in Amazon. This one I bought during a Black Friday and it costed me like 5 or 6 euros

Here I share you the link: (this is German Amazon)

https://www.amazon.de/-/en/dp/B071HB9CGG/ref=ice_ac_b_dpb?dchild=1&keywords=zuchinni+spiralschneider+sedhoom&qid=1587066310&sr=8-5.

Can I eat zucchini skin or should I peel it?

In order to take advantage of all the properties and nutrients of this veggie you shouldn’t peel it, however for this to be as healthy as possible it’s ideal that the zucchinis are organic.

Raw or cooked?

Here is my inital dilema, I had prepare other dishes with zucchini noodles before but they didn’t go as expected. Turns out I was doing it all wrong, I thought I should cook them or otherwise they would be very hard and therefore difficult to eat…. WRONG!

At the end they were overcooked, and what started being 3 cups of zucchini was reduced to barely 1 cup, like if they were spinachs. After that, I realized I had to make it different somehow. Next time I tried, they were raw and everything fall into place.

So don’t panic, it’s ok to leave them uncooked, as long as you wash them properly.

Fresh and shiny ingredients to make the most delicious recipes!

SIMPLE INGREDIENTS

ZUCCHINI – Both green and yellow are suitable for the recipe, wash them real good and leave the skin on to really get the nutrients.

CARROT – Peeled and rawto get get crunchy bites, but more important, they need to be fresh!

RED PEPPER – I recommend to use the red one, that way you’ll add a sweet touch to the the dish, but if you only have green or yellow, no problem, be creative and combine as much veggies as you want.

SNAP PEAS – Also replaceable with green beans.

SPRING ONION – Use the green side of it but before cut the withered or ugly ends. And don’t worry you can eat the raw too.

SESAME SEEDS – Better if they’re toasted. They add this delicious taste and small that regular ones won’t give you. Black sesame seeds are also great (I combined them) and they will give the dish a nice look too.

PEANUT BUTTER – Natural and smooth, the fluffier the better, and also try to use one without added sugar .

GARLIC AND GINGER – Whether smashed or minced it, the garlic gives a delicious flavor to it all. I’m normally very generous with it but when it comes to sauces or uncooked recipes you may not want to overuse it. Otherwise it will end up somehow spicy (unless that’s what you’re looking for) , same with ginger.

SESAM OIL – It has an unmatched aroma that harmonizes with the other ingredients. However you can also use peanut or olive oil instead.

SOY SAUCE – I recommend to use low-sodium soy sauce

LEMON JUICE – Freshly squeezed will have a stronger taste.

HOW TO MAKE ZUCCHINI NOODLES ASIAN STYLE – STEP BY STEP

PASO 1

In a small pot, add water with a pinch of salt and bring to a boil. In the meantime, wash and dry all the veggies.

NOTE: It is important to cook vegetables with the boiling water instead of let them boil all together, otherwise it’ll take longer they’ll end up overcooked.

PASO 2

Add the snap peas to the pot and let them cook for about 3 minutes and they have a shiny green look. Drain the veggies and inmerse them in cold water to stop further cooking.

NOTE: Evoid at all costs that they turn into a dark ugly green color, or they’ll be overcooked, and lose their nutritional.

PASO 3

Mince garlic cloves and ginger. Add them to a bowl together with the peanut butter, soy sauce, sesam oil, lemon juice and water.

NOTE: make sure you mince the garlic cloves and ginger into very small pieces, this way the sauce won’t have big lumps.

PASO 4

Whisk the ingredients until you get a smooth and homogeneus sauce. You can add a bit more of lemon juice or soy sauce to taste. After that cover the sauce while makinh the noodles.

NOTE: no need to use a food processor or blender, a whisker or even a fork will do.

PASO 5

Peel the carrots first and then, using the spiralizer make zucchini and carrot noodles.

NOTE: I suggest cutting zucchinis and carrots in at least three segments, and make noodles with each segment separately, this way you’ll get a more comfortable grip and also the spagehttis won’t be endless when you eat them.

PASO 6

Slice the pepper into thin strips, chop the scallions into thin circles and cilantro into fine pieces. Then add all of it to the noodles along with the sesame seeds.

PASO 7

Mix all the veggies with two wooden or plastic spoons until they are looking well integrated.

PASO 8

Divide the portions to serve and pour the sauce equally, then mix until it’s well spread.

NOTE: By separating the servings it’ll be easy to handle and mix the noodles and sauce. But you can also combine all together.

PASO 9

Now , let’s eat and enjoy!

NOTE: You can garnish the zoodles with some extra chopped cilantro or sesame seeds.

NOTE : All ingredients with measurements are in the printable recipe card below.

HELPFUL TIPS AND VARIATIONS

Be creative! you can add any other vegetable of your choice, like beet. Although you may want to add it at the end otherwise it will color everything.

This dish can also be enjoyed as a cold picnic salad. Once the vegetables are ready store them covered with cooking film along with the sauce in a separate container. Store both containers for at least 15 minutes before eating.

You can also spicy things up a little with some fresh sliced chilli.

Snap peas can easily be replace with some green beans. The same way the cilantro can be replace with some parsley instead.

The sauce can be store in the fridge for 4 days.

If you try this recipe, please leave a comment below and/or tag me in your Instagram or Facebook post with @shinyveggies and #shinyveggies so that I can see your Zucchini noodles asian style!