Asian Inspired Raw Zucchini Stir Fry – Serves 6
You’ll need a spiralizer to make this dish. There are certain vegetables that work well in them and zucchini is a perfect example. Zucchini lets go of a lot of water if cooked and can get soggy fast. Eat it raw instead of cooking it. The delicate noodles taste similar to regular spaghetti, with virtually no taste and soaking up whatever sauce it’s served with. Add some marinated tofu or a piece of pan fried or grilled chicken if you want some more protein. This dish would be perfect for a dinner party because you could make it up to a day in advance.
Ingredient List “Stir Fry”:
- 3 large (or 4-5 medium) zucchini (~ 1 1/2 lb)
- 1 red pepper; sliced thin
- 1/2 small red onion; sliced thin
- 2 medium carrots; julienned (sliced thin)
- 3/4 cup cashew halves
- 1 Tbsp soy sauce
- 1 cup green onions; sliced on the bias (diagonally)
- red pepper flakes or sriracha; optional
Ingredient List Sauce:
- 1/4 cup soy sauce
- 2 Tbsp peanut oil
- 2 limes (~ 3 Tbsp); juiced
- 2 tsp ginger; minced
Mix all sauce ingredients together in a small bowl and set aside.
Add 1 Tbsp soy sauce to a small sauce pan and add the cashews. Add a touch of sriracha if you want them spicy. Cook over low to medium heat until liquid is absorbed (~ 1 minute).
Use the spiralizer according to directions to make noodles out of the zucchini. You can also try the carrots in the spiralizer, but I found that more frustrating and laborsome than hand cutting them. Combine zucchini, carrots, sliced onions, and sliced red pepper in a large bowl. Before serving toss stir fry with sauce. Plate and top with green onions and cashews. Add red chili flakes or sriracha to taste.
Happy raw noodle eating! Beckie
TIP: You can also use a food processor or cheese grater for the carrots if the spiralizer is not working and you don’t want to chop by hand.