Vegetarian Teriyaki Zucchini Noodle Stirfry
Try this Vegetarian Teriyaki Zucchini Noodle Stirfry recipe, or contribute your own.
Try this Vegetarian Teriyaki Zucchini Noodle Stirfry recipe, or contribute your own.
- 1/4 cup water
- 1 tablespoon honey
- 2 eggs beaten
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- for the teriyaki sauce:
- for the stirfry:
- 4 red bell peppers blade a, noodles trimmed
- 4 zucchinis blade d, noodles trimmed
- to garnish: sesame seeds
- ?1 cup water
- ?1/?4â cup soy sauce? (sub tamari if gluten free)?
- 1/2 ?teaspoonâ freshly grated ginger
- 1 garlic clove ?finelyâ minced
- 2 tablespoons arrowroot powder
- Carbohydrate 153.164550000574 g
- Cholesterol 9.8 mg
- Fat 21.615800027342 g
- Fiber 43.7081865682773 g
- Protein 41.45568124901 g
- Saturated Fat 4.04747000388006 g
- Serving Size 1 1 recipe (2531g)
- Sodium 522.393749996031 mg
- Sugar 109.456363432297 g
- Trans Fat 4.10490000118975 g
- Calories 832 calories
Step-by-step
- Combine the water, soy sauce, ginger, garlic, and honey in a small saucepot over medium heat.
- Meanwhile, in a small bowl, whisk together the arrowroot powder and water.
- Once the soy sauce mixture is simmering slightly, add the arrowroot slurry and stir constantly until combined and sauce is thickened.
- Set aside.
- Heat the oil in a wok or large skillet and add in the broccoli and cook for 3-5 minutes or until crisp tender and add in the bell peppers, zucchini noodles, and toss well to combine.
- Let cook for 3 minutes until vegetables are crisp tender.
- Meanwhile, scramble the eggs.
- Add the scrambled egg to the wok or skillet and pour over the teriyaki sauce and toss well to combine and coat everything in the teriyaki sauce.
- Serve, garnished with sesame seeds, if using.
Glossy ribbons of green zucchini and tender-crisp broccoli florets coated in a thick, savory glaze emerge from the hot wok with a distinct crunch. Making vegetable-based noodles requires careful management of moisture, as zucchini releases significant water when heated.
Scaling the Recipe Up or Down
Doubling this recipe in a standard residential pan causes the vegetables to steam rather than sear due to overcrowding. Working in two distinct batches maintains the high surface heat necessary for proper browning. Conversely, halving the ingredients requires reducing the arrowroot slurry by half to prevent the sauce from becoming overly gelatinous. Single-serving portions cook in roughly half the total time, meaning the broccoli needs only two minutes in the pan before softening.Timing and Kitchen Sequencing
Organizing components before heating the oil prevents the aromatics from burning during high-heat cooking. Whisking the arrowroot powder with cold water before adding it to the warm saucepot stops clumps from forming. Scrambling the eggs separately and folding them in at the end keeps the curds tender rather than rubbery. Zucchini noodles added too early will disintegrate into mush, so introduce them during the final three minutes of cooking to retain their structural integrity.
