Welcome to a culinary adventure that combines the freshness of zucchini with the bold flavors of teriyaki sauce. In this recipe, I’ll guide you through creating Teriyaki Zucchini Noodles, a delightful dish that’s not only delicious but also a healthy choice. Let’s get started!
Teriyaki Zucchini Noodles Recipes
Teriyaki Zucchini Noodles
- Prepare the sauce. In a bowl, add in the minced garlic, low sodium soy sauce, toasted sesame seeds, teriyaki sauce and vegetable oil. Stir gently to mix.
- In a skillet set over medium heat, add in 1 tablespoon of vegetable oil. Add in the minced onion and spiralized zucchini noodles. Cook for 2 minutes or until crunchy.
- Season with a dash of salt and black pepper.
- Add in the teriyaki sauce. Toss well to mix. Cook for an additional minute.
- Remove from heat. 6. Serve with a topping of chopped cilantro and extra toasted sesame seeds.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baked Teriyaki Zucchini Noodles
- 4 medium-sized zucchinis
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds (optional, for garnish)
- Freshly chopped cilantro or green onions (optional, for garnish)
- Preheat the Oven: Preheat your oven to 375°F (190°C). While the oven is heating, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Zucchini: Wash the zucchinis and trim off the ends. Using a spiralizer or a vegetable peeler, create zucchini noodles. If you use a spiralizer, you’ll get long, curly noodles. If using a vegetable peeler, you’ll get flatter, wider noodles. Place the noodles in a large mixing bowl.
- Coat with Teriyaki Sauce: In a small bowl, mix the teriyaki sauce and olive oil. Pour this mixture over the zucchini noodles. Toss the noodles to ensure they are evenly coated with the sauce.
- Arrange on the Baking Sheet: Spread the sauced zucchini noodles out on the prepared baking sheet in a single layer. This allows them to cook evenly and develop a slightly crispy texture.
- Bake: Place the baking sheet in the preheated oven and bake for about 10-15 minutes. Keep a close eye on them; you want the noodles to become tender but not overly soft. They should still have a pleasant crunch.
- Garnish and Serve: Once done, remove the baking sheet from the oven. If desired, sprinkle sesame seeds and freshly chopped cilantro or green onions over the baked noodles for added flavor and visual appeal.
- Serve: Your Baked Teriyaki Zucchini Noodles are now ready to be enjoyed. Serve them as a side dish or a light main course. They pair wonderfully with grilled chicken or tofu.
Tips for making Teriyaki Zucchini Noodles
- Use Fresh Zucchinis: Start with fresh zucchinis for the best results. Look for ones that are firm and not too large; smaller zucchinis tend to be more tender.
- Don’t Overcook: Whether you’re stir-frying or baking your zucchini noodles, avoid overcooking. They should be tender but still have a slight crunch. Overcooked noodles can turn mushy.
- Pre-salt and Drain: If you’re sautéing your zucchini noodles, sprinkle them with salt and let them sit for a few minutes before cooking. This helps draw out excess moisture. Afterward, pat them dry with a paper towel to prevent a watery sauce.
- Maintain High Heat: When stir-frying, make sure your pan is hot before adding the noodles. High heat ensures that they cook quickly, preserving their texture and preventing sogginess.
- Teriyaki Sauce Balance: Adjust the amount of teriyaki sauce according to your taste preferences. Some sauces are saltier or sweeter than others, so start with a little and add more if needed.
- Garnish Creatively: Get creative with garnishes like sesame seeds, chopped green onions, or fresh cilantro. These add both flavor and visual appeal to your dish.
- Pair with Protein: Turn this dish into a complete meal by serving it alongside grilled chicken, shrimp, or tofu. The teriyaki flavor pairs wonderfully with protein.
- Add Freshness: Top your noodles with a handful of fresh bean sprouts, shredded carrots, or sliced bell peppers. These fresh veggies add a delightful crunch and vibrant colors.
- Sprinkle with Nuts: For extra texture and flavor, consider sprinkling crushed peanuts or cashews over your zucchini noodles. They provide a satisfying crunch.
- Make It a Wrap: Transform these noodles into a Teriyaki Zucchini Noodle wrap. Use large lettuce leaves or tortillas as wraps and fill them with the noodles and your choice of protein.
- Chilled Noodle Salad: Allow the noodles to cool after cooking and toss them with a light vinaigrette dressing for a refreshing cold salad. Add chopped cucumbers and cherry tomatoes for a burst of freshness.
Frequently Asked Questions about Teriyaki Zucchini Noodles
- Can I make this dish in advance? Yes, you can prepare the zucchini noodles in advance, but it’s best to cook them just before serving to maintain their texture.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator. Reheat them in a pan over medium heat or enjoy them cold as a chilled salad.
- Can I use store-bought teriyaki sauce? Absolutely! Store-bought teriyaki sauce works well, but you can also make your own with a simple mixture of soy sauce, sugar, mirin, and sake.
- Can I freeze Teriyaki Zucchini Noodles? Zucchini noodles have a high water content, so freezing can affect their texture. It’s best to enjoy them fresh.
- What can I substitute for zucchini? If you want to try different vegetables, you can make noodles from carrots, sweet potatoes, or butternut squash using a spiralizer or a vegetable peeler.
Indulge in Teriyaki Zucchini Noodles – a mouthwatering fusion of flavors. Learn the art of preparation, explore creative serving ideas, and satisfy your culinary cravings.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.