Vegetarian Zucchini Noodle Stir Fry Recipe — A healthy main dish loaded with protein and flavor with a tangy sauce. Quick and easy for any weeknight dinner!
Happy hump day friends!
I’m finally settling back into the swing of things now that the whirlwind of weddings is behind me. It was a gorgeous weekend in VT, with the most beautiful weather for the most beautiful people. I am so glad I got to be a part of their day.
And now are you ready to laugh your face off? Make sure you don’t have any beverages in your mouth at the moment.
…because that would probably happen to you. I thought it would be a great idea to pretend to chug a bottle of champagne for a photo…until I realized it was actually full of champagne….and we were in the back of a truck. Not one of my brightest moments. Thank God I have no shame, because this is priceless.
Before we get into today’s awesomeness, I just wanted to thank all of you that reached out to me after Friday’s post. It’s always scary to post something so personal, but once you get an outreach of love, it’s easy to see how it was worth it. I love all of you.
Speaking of love, I’m here to share some of it to one fellow blogger instead of our usual WIAW rendez-vous, because it’s Recipe Redux time!
Here’s what this month’s theme entailed…
For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.
After meeting so many lovely ladies at Blog Brulee last year, it was hard to choose one muse for my recipe inspiration.
Maybe I’m biased because of her name, but Emily from Zen and Spice always has my mouth watering with every new recipe she posts.
Plus, she has a similar outlook to both cooking and health as I do, simple, understandable, and approachable.
AND the most adorable pup ever. The end.
I used one of Emily’s fellow recipe redux recipes for inspiration for my dish, which my orange veggie lovin heart swooned over. Her Asian Sweet Potato Noodle Stir Fry looked ah-mazing, and it gave me a reason to finally break out the spiralizer for my Kitchen Aid I got for Christmas and still hadn’t used.
Game. Changer. I’m obsessed and will probably be eating veggie noodles for the next month straight.
I put a little bit of my own spin on the dish, and used some zucchini and bok choy that I got from the Farmer’s Market that was pleading to be used up. Plus some edamame and an egg since I’m so team protein…and fried eggs are team captain.
- 2 large zucchini
- 2 large carrots
- 1 teaspoon oil
- 8 ounces sliced mushrooms
- 1 small head baby bok choy, chopped
- ½ tablespoon cornstarch
- 2 tablespoons water
- 2 cloves garlic, minced
- ¼ cup tamari or gluten-free soy sauce*
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- ½ tablespoon fresh ginger, minced
- 1 cup shelled edamame
- 2 eggs (optional)
- sliced almonds
- 2 green onions, chopped
- Using a spiralizer, cut zucchini and carrots into noodles. Alternatively, use a vegetable peeler to make long ribbons.
- Heat oil in a large skillet over medium heat.
- Add bok choy, mushrooms, zucchini, and carrots to skillet, and cook for 5-6 minutes or until tender.
- While vegetables are cooking, whisk together cornstarch, water, garlic, soy sauce, honey, red pepper flakes, and ginger in a small bowl.
- Once vegetables are cooked, add edamame and sauce mixture to skillet. Toss to coat, and cook for 1-2 minutes, or until sauce is slightly thickened. Remove from heat.
- Fry two eggs if using, and top stir fry with them before serving.
- Garnish with sliced almond and green onions.
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Make it a great day!
Have you made veggie noodles before? What’s your favorite?
How many Emily’s do you know?