Vegetarian Teriyaki ZOODLES

I know the saying ‘Time flies” is such a cliché but we all have felt it not just fly by us but zoom past us at some or the other point in our lives. My little one turns ONE next week and I seriously do not know where in the world the time went. Seems like yesterday when we got him home and now he is all set to touch such a big milestone in his life. On one hand, I desperately wish for my kids to grow up so that I can take a breather, put my feet up, run a quick errand without doing the whole nine yards of hauling them into the car and dragging them from aisle to aisle or just stay in the bed as long as I want to but there is also a part of me that wishes against it when I see my kids growing up and giving up their naughty ways little by little everyday.

I do not know which one I want more – their growing up or staying as kids but I am determined to enjoy all their stages as much as I can. My older one is at the stage where all visible vegetables in his food are to be picked up and kept on one side of his plate. But it’s another thing that tomatoes and bell peppers on his pizza are not to be considered vegetables. And I am not one of those moms who hides the vegetables in an extremely clever way (like beetroot tikkis or spinach-cheese balls) nor I like to cook separate food for kids. I am the kind who blackmails the kids into eating the vegetables if they want to watch their favorite cartoon that night. Some days I win, other days I lose. So it was a pleasant surprise when my son ate these zoodles and all other vegetables without putting up any fight.

Zoodles is nothing but a fancy name for Zucchini Noodles. Yup, that’s right! Noodles made out of Zucchini using a spiralizer (like this). How cool is that? These are no-carb, all-veggie, healthy and delicious noodles. I was fascinated with them ever since the day I saw them (more out of curiosity than taste, to be honest) but I never knew that they would taste so good!! Crunchy Zucchini paired with equally crunchy carrots, onions, bell peppers and snap peas is quite a………….ummm crunchy affair, to say the least, while the sauces provide delicious flavor to the dish. My son, till now, doesn’t know that these noodles were made out of some vegetable. If this isn’t the best way to feed vegetables to your kids then I don’t know what else is?

Yum

Vegetarian Teriyaki ZOODLES

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 3-4 people

Ingredients

• 2 big Zucchinis
• 1 green Bell pepper
• 1 big Carrot
• 15 Snap peas
• 1 1/2 white onion or any mild flavored onion
• 3 tbsp. oil
• 3 big cloves of Garlic, grated
• 2 tbsp. white Sesame seeds
• 2 tbsp. Soy sauce
• 3 tbsp. Stir fry Teriyaki sauce
• 1 tsp Salt
• 1/2 tsp brown sugar
• 2 tbsp. Sriracha or any red chili sauce
• 1 tsp grated Ginger

Instructions

1. Using a spiralizer, make thin spirals of zucchini, onion and carrot. I used the spiralizer for bell peppers too to get same width as other vegetables even though it did not make spirals of it.

2. Remove the string from both the sides of snap peas and break it into half with your hands.
3. In a wok, heat oil and add ginger, garlic and cook until color changes slightly.
4. Add snap peas, carrot spirals, sugar, salt, soy sauce, Sriracha, teriyaki sauce and sesame seeds. Once it gets hot and is not too runny, turn the stove off.
5. In a bowl, add zucchini spirals, onion spirals, bell pepper and pour the hot sauces over it. Mix well and cover it for 2 minutes. The steam will remove the raw flavor out of vegetables.
6. Serve.

Notes

Using a spiralizer to make zucchini noodles makes a big difference to the texture of this dish. If you do not want to buy a spiralizer, you can use a Thai style peeler that is used to make papaya salad or a box grater. It will not be the same but its the next best thing.

Cooking the zucchini makes it watery so avoid cooking it.

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