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Veggie Noodles with Zucchini, Carrot, and More

Veggie Noodles with Zucchini, Carrot, and More
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Veggie Noodles with Zucchini, Carrot, and More is a fresh, vibrant, and colorful dish featuring spiralized vegetables sautéed with garlic, olive oil, and savory soy sauce. This light yet satisfying meal is quick to prepare, gluten-free, low-carb, and easily customizable with your choice of herbs, proteins, and spices. Perfect for a healthy lunch or dinner that’s bursting with flavor and nutrition.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, spiralized
  • 2 medium carrots, spiralized
  • 1 red bell pepper, sliced into thin strips
  • 2 cloves garlic, minced

Seasonings & Sauces

  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce or tamari
  • Crushed red pepper flakes (optional, to taste)

Fresh Herbs

  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Prepare the Vegetables: Start by spiralizing the zucchini and carrots using a spiralizer or a vegetable peeler to create long, noodle-like strands. Slice the red bell pepper into thin strips and mince the garlic finely to evenly distribute flavor.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. This step infuses the oil with rich flavor that will coat the veggie noodles beautifully.
  3. Cook the Veggie Noodles: Add the spiralized zucchini, carrots, and red bell pepper strips to the skillet. Toss gently and cook for 3-5 minutes until the vegetables are tender yet maintain a slight crunch. Be cautious not to overcook, as the noodles can become watery.
  4. Season and Finish: Drizzle soy sauce or tamari over the veggie noodles, sprinkle in crushed red pepper flakes if desired, and toss everything together until the noodles are well-coated and fragrant. Remove from heat and stir in fresh herbs for a burst of freshness.

Notes

  • After spiralizing zucchini, sprinkle with salt and let sit a few minutes to pull out water, then pat dry to avoid soggy noodles.
  • Keep the sauté time short to preserve the noodles’ crunch and prevent mushiness.
  • Add fresh herbs last to keep their flavor bright and vibrant.
  • Adjust soy sauce and spice levels according to your taste preferences.
  • If you don’t have a spiralizer, a vegetable peeler or mandoline slicer will work well for making thin veggie ribbons.

Nutrition

Keywords: veggie noodles, spiralized vegetables, zucchini noodles, low carb, gluten free, vegan, healthy dinner, quick meal, sautéed veggies

Find it online: https://sophiemelody.com/veggie-noodles-with-zucchini-carrot-and-more/