Foodie Friday: Zoodles Recipes

Asian Zucchini Noodle Stir-Fry with Shrimp
Via Just a Taste

Have you had zoodles yet?  They are all the rage!  Zoodles are zucchini noodles.  You can make them by using a handy kitchen gadget called a spiralizer.  Zoodles are a terrific gluten-free, grain-free, low carb alternative to noodles.  We've found some great zoodles recipes for you to try.  Enjoy!


Asian Zucchini Noodle Stir-Fry with Shrimp
Prep: 15 minutes  Cook: 15 minutes  Yield: 4 servings

Ingredients:
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
medium bell pepper, sliced
1/2 cup shredded carrots
2/3 cup sliced red onions
1 cup sugar snap peas
medium zucchini, cut into noodles 
Toasted sesame seeds, for garnish

Directions:
In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.

Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.


Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.


Chicken and Zucchini Noodle Caprese
Via Skinny Taste


Chicken and Zucchini Noodle Caprese
Total Time: 30 minutes

Ingredients:
1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
kosher salt
1/4 teaspoon dried oregano
1 tablespoon olive oil
3 garlic cloves, chopped
3/4 lb grape tomatoes, cut in half
pinch crushed red pepper flakes
Kosher Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh basil
1 large zucchini, spiralized with Blade D
2 oz fresh mini mozzarella balls, cut in half

Directions:
Start by spiralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
Season the chicken with 1/2 teaspoon salt, pepper and oregano.
In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil.
Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper.
Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes.

Add the chicken back to the skillet along with the mozzarella and serve right away.


Zucchini Noodles with Creamy Avocado Pesto
Via Eat Yourself Skinny


Zucchini Noodles with Creamy Avocado Pesto
Serves: 8 Servings

Ingredients:
6 large zucchini, spiralized
1 Tbsp olive oil
For the Sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
2 Tbsp lemon juice
1/2 tsp. sea salt
3 Tbsp olive oil
Cracked black pepper, to taste

Instructions:
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!


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