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Zoodle Vegetable Stir Fry

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 2 medium zucchinis
  • 2 medium yellow squash
  • 1 large onion
  • 1 red bell pepper
  • 1 cup snap peas
  • 1 tbsp vegetable oil
  • salt and pepper
  • 1/4 cup soy sauce
  • 2 tsp sriracha
  • 1 tbsp hoisin sauce
  • 2 tsp rice vinegar
  • 1 tbsp cornstarch

Optional additions

  • any vegetables you have
  • 1/2 cup crispy chickpeas

Instructions

  1. Start by spiralizing your zucchini and squash.

  2. Place the zucchini and squash noodles in a bowl and salt liberally. Toss to coat. Then spread out the noodles on some paper towel and allow to sit for 15-20 minutes so the water can drain out.

  3. While the noodles are sitting, chop the onion and pepper and peel the ends off of the snap peas (if they have them).

  4. In a bowl, mix together the soy sauce, sriracha, hoisin sauce, rice vinegar and corn starch.

  5. Move the noodles to a new set of paper towels, roll them up and press down, squeezing out any excess water.

  6. Heat the vegetable oil in a wok or large saute pan over high heat. Add in the onion and saute for 2 minutes until they are softened. Then add the peppers and snap peas. Cook for 2 more minutes, stirring often.

  7. Add the noodles to the vegetables in the pan and toss. Continue to toss so the noodles warm and cook through, but don't overcook as you want them to keep their crunch.

  8. Stir the sauce once more and then pour onto the veggies. Toss to coat.

  9. Serve with the chickpeas sprinkled on top for crunch, if desired.