I have always wanted to try zucchini noodles. They always look so fresh and delicious. Also, they just seem like a really good subsitute to a glutenous noodle. I have just never had the right tools to make them. I think I might be able to with the directions in this Shrimp and Zucchini Noodle Stirfry recipe.
This is a mostly DIY recipe from start to finish, and it still only takes 30 minutes! Not bad at all.
It took me a long time to learn to like zucchini, but I absolutely love it now! I haven’t had it in a while, since my significant other isn’t really a fan of it. I think I will try to slowly incorporate it though. I used to put it in EVERYTHING. Goodness, I love the texture of a perfectly stir fried zuke. Oh so satisfying!
Thanks to Kelly at Just a Taste for this yummy recipe!
Ingredients for Shrimp and Zucchini Noodle Stirfry
1/2 cup chicken or vegetable broth
1/4 cup hoisin sauce
1 Tablespoon low sodium soy sauce
2 teaspoons cornstarch
3 Tablespoons olive oil, divided
1 Tablespoon minced garlic
1 teaspoon minced fresh ginger
1 pound jumbo shrimp, shelled and deveined
1 medium bell pepper, sliced
1/2 cup shredded carrots
2/3 cup sliced red onions
1 cup sugar snap peas
2 medium zucchini, cut into noodles (See Kelly’s Note)
Toasted sesame seeds, for garnish
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Just a Taste.