Monday Night Dinner: Thai Glazed Zucchini Noodles

The summer solstice has passed, summer is officially here and it is hot in the Pacific Northwest.  This is not the time to be spending hours working the stove and oven.  And after a long day at work, who wants that anyway?  Not me.  Miss Mioux and I want quick, delicious, nutritious food that does not require a lot of cook time.  Enter the spiralizer and ever popular zucchini noodle.


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I got my spiralizer for Christmas from my mom, and Miss Mioux bought one last year.  I hadn’t yet tried mine out yet, and Miss Mioux had only used hers for zucchini noodles with jar spaghetti sauce on top.  No one will ever convince me that zucchini noodles with red sauce is just like spaghetti.  Some people need whole milk in their latte, some people need real butter on their toast, I need real noodles with my spaghetti, no exceptions.  But zucchini is such a simple vegetable that is suited to many many flavor profiles.

Tonight we are feeling the Thai.  This dish came together in about 15 minutes, start to finish.  And it was way better than take out or drive through.  This recipe serves two but can easily be doubled.

THAI GLAZED ZUCCHINI NOODLES

  • 3 tbsp. low sodium soy sauce
  • 1 tbsp. honey
  • 1 tbsp. sriracha (only use 1 1/2 tsp. if you prefer more mild flavor)
  • 1 tsp fresh lemongrass, sliced thin
  • 1 tsp fresh ginger, finely grated or minced (or 1/2 tsp dried ground ginger)
  • Juice of half a lime
  • 2 medium zucchini
  • Sesame seeds for garnish
  1. Spiralize your zucchini into “zoodles.”
  2. Whisk all other ingredients in a large pan or skillet.  Bring to medium heat and allow to simmer a minute or two, thickening the glaze.  Add ginger and lemongrass to taste if you want a bigger punch of flavor.  Add the zoodles to the skillet, tossing to coat and cook 3-5 minutes until al dente.  Careful not to overdo it, no one likes squishy zoodles.
  3. Garnish with sesame seeds.

Try pairing it with your favorite protein.  We added a few meatballs from the freezer in keeping with our quick and minimal-cook-time goal this evening.  It would be killer with shrimp or chicken, or just as a heaping bowl all on it’s own.  Pick up your own spiralizer here.  And stay tuned, now that I have taken it out of the box I have a lot more ideas to put it to use.

THIS SPIRALIZER IS SO QUICK AND EASY
TOPPED WITH A FEW FREEZER MEATBALLS

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