Zucchini noodles are a fantastic substitute for real noodles without the extra processed carbohydrates. This simple noodle recipe is easy to make and packs lots of flavor. The magic is in the delicious and fragrant ginger & garlic sauce. We hope you enjoy this recipe, it’s perfect to make after a long day at work because it takes minimal prep-time.
Pro-tip #1 – Buy your ginger in bulk and put it in the freezer. It’s easier to grate when frozen and it can last up to 6 months!
Pro-tip #2 – make the sauce first, because it allows the ginger and garlic to really break down and release all its oils and make for a flavorful sauce.
Ginger & Garlic Sauce Asian Zucchini Noodles
First prepare the sauce. The longer the garlic and ginger marinate in the sauce, the better the flavor develops. Combine the freshly ground ginger, 2 cloves of the minced garlic (reserve the rest), sugar, soy sauce, mirin, chili garlic sauce,
honey, rice vinegar, sesame oil, and lime juice. Add the white portions of the green onions to the sauce as well and stir until thoroughly combined.
In a large pan, heat up 2 tablespoons of olive oil on medium high heat. Once the oil is hot, add the mushrooms and cook until caramelized. It should take about 6-7 minutes.
Add the chopped garlic next and cook for a minute until fragrant.
At this point, you can add the stir fry mix. Turn the head down to medium. And cook the mixture down. This should take about 6-8 minutes or longer if it is frozen.
Add the zucchini noodles next and cook for another 2-3 minutes to warm it up. Add the sauce that was made earlier.
Mix everything together, top it off with green onions and season with salt. Serve in a large bowl. You can also top with some Sriracha!