Homemade Veggie Noodles

Zucchini Noodles!!!!

I gave up pasta a while ago when I started reducing my intake of refined carbs and gluten.  This recipe is a very quick and easy way to get the same texture as noodles using zucchini. You will need a special kitchen utensil for this recipe.  A julienne peeler. Click Here for a great julienne peeler available at Williams-Sonoma.

Ingredients
4 medium size zucchinis
1 tablespoon toasted sesame oil
1 teaspoon sriracha
1 teaspoon soy sauce
½ teaspoon of coconut oil (optional)

Prep Time: 5-10 mins                      Cook Time: 7-10 minutes

1. Wash the zucchinis well.
2. Cut off the tops and bottoms of the zucchinis so you can easily balance them upright against a cutting board.
3. Use the peeler to cut the zucchini into small strips.  It is easier if you apply pressure on the peeler against the zucchini instead of applying pressure downward.  This will give you thicker strips and make the entire process a lot easier.
4. Once all the zucchinis have been cut into strips, place them in a medium size bowl and toss with a ½ tablespoon of toasted sesame oil, 1 teaspoon of low sodium soy sauce and a drizzle of sriracha if you like spice!
5. Place a nonstick pan over medium heat.  For cooking oil use either ½ tablespoon of sesame oil or ½ tablespoon coconut oil.
6. Place the zucchini strips in the pan and cook for 5-10 minutes depending on the volume of noodles.  Make sure to toss the noodles once a minute so that they cook evenly.

Serve as a side dish or as the base for a stir-fry. Hope you all enjoy these, especially Stacey and Hayley :)