Drunken Zucchini Noodles
Try this Drunken Zucchini Noodles recipe.
Try this Drunken Zucchini Noodles recipe.
- 1 clove garlic minced
- 2 tbsp olive oil
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 2 tbsp fish sauce
- 1 red bell pepper thinly sliced
- 2 tsp brown sugar
- 2 medium zucchinis spiralized (i used the straight blade fo
- 1/2 lb chicken tenders cut into thin slices
- 6 oz chinese broccoli chopped into bite-sized pieces, stems and leaves separated
- 1 carrot, thinly sliced
- 1 tbsp maggi seasoning sauce (you can also use black soy
- 2 tsp red chili paste
- 1/2 cup - 1 cup thai basil leaves
- Carbohydrate 35.3285874948561 g
- Cholesterol 46.493217925 mg
- Fat 22.062849269161 g
- Fiber 4.70259321898129 g
- Protein 19.4644427171003 g
- Saturated Fat 4.27905124193094 g
- Serving Size 1 1 Serving (302g)
- Sodium 2158.51296650787 mg
- Sugar 30.6259942758748 g
- Trans Fat 3.44399077917993 g
- Calories 415 calories
Step-by-step
- In a small bowl, add garlic, brown sugar, fish sauce, oyster sauce, Maggi sauce, rice vinegar, and chili paste. Mix, taste and adjust as needed.
- In a skillet, add 1 tbsp olive oil and bring to medium high heat. Add in zucchini noodles and cook until just barely cooked and water has been released from zucchini. Drain water from zucchini and set aside zucchini noodles.
- In a large wok or skillet, add 1 tbsp olive oil and bring to medium high heat. Add in chicken and cook until chicken is about 70% cooked. Add in broccoli stems and cook a few minutes (until half cooked) before adding in bell pepper, carrot, broccoli leaves. Stir and cook.
- When everything is just about cooked, add in the zucchini noodles and basil and drizzle everything with sauce. Toss and cook on high heat until sauce is evenly coated and basil is wilted.
- If your zucchini released more water during cooking, drain excess watery sauce before serving.
Drunken Zucchini Noodles: A Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious meal can feel like an impossible task. My days are a whirlwind of meetings, school runs, and household chores. But even amidst the chaos, I crave flavorful food that nourishes my family and doesn't require hours in the kitchen. That's where this Drunken Zucchini Noodles recipe comes in. It's a lifesaver on busy weeknights!
The name might sound a little intimidating, but trust me, it's surprisingly simple. The "drunken" part comes from the delightful combination of fish sauce, oyster sauce, and rice vinegar – a symphony of umami and tanginess that elevates the dish to a whole new level. The zucchini noodles offer a healthy twist, providing a satisfying and light alternative to traditional pasta. And the best part? It's ready in under 30 minutes! I often double the recipe to have leftovers for lunch the next day, a real time-saver for my hectic schedule.
What I love most about this recipe is its versatility. Feel free to adjust the ingredients to your liking. Don't have chicken tenders? Use shrimp, tofu, or even leave it out entirely for a vegetarian option. Want to add some extra veggies? Go for it! The beauty of this dish lies in its adaptability. It's a blank canvas for your culinary creativity. I've experimented with adding different types of peppers, mushrooms, and even edamame. The results have always been fantastic.
The process is straightforward and intuitive. First, you prepare a simple yet flavorful sauce by whisking together garlic, brown sugar, fish sauce, oyster sauce, Maggi seasoning sauce (or black soy sauce), rice vinegar, and chili paste. This is where you can really customize the dish to your taste preferences. I often adjust the amount of chili paste based on my family's spice tolerance. My kids prefer a milder version, while my husband enjoys a bit more of a kick.
Next, you spiralize the zucchini, a task easily accomplished with a spiralizer or even a vegetable peeler. I find the spiralizer makes quick work of it, but I am a creature of habit. I use the straight blade for the zucchini noodles, but other options offer different textures. I then sauté the zucchini noodles in olive oil until slightly tender and release some moisture. The chicken also gets a quick sauté before the remaining vegetables join the party - broccoli, carrots, and bell peppers are my favorites, but again the combinations are endless!
Finally, you combine everything in a wok or large skillet. Toss it all together with the sauce until the noodles are coated and the basil is slightly wilted. The high heat ensures the sauce clings beautifully to the noodles, creating a delectable glaze. And there you have it – a healthy, flavorful, and incredibly satisfying meal that even the pickiest eaters will enjoy.
This Drunken Zucchini Noodles recipe has become a staple in my kitchen. It’s a go-to when I'm short on time but don't want to compromise on taste or nutrition. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. So, if you're looking for a quick, easy, and flavorful weeknight meal, I highly recommend giving this recipe a try. You won't be disappointed!
Pro-Tip: Prepare the sauce ahead of time and store it in the refrigerator. This will make weeknight cooking even faster!
Variations: Experiment with different proteins like shrimp, tofu, or beef. Add other vegetables like mushrooms, snow peas, or asparagus. Adjust the spice level to your liking by adding more or less chili paste.
Leftovers: This dish is fantastic cold or at room temperature, making it a great option for lunch the next day. It also tastes great reheated.
