Ingredients:

  • 2 large zucchini (approximately 500g / 1.1 lbs), spiralized
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sesame oil (2.5ml)
  • Pinch of salt
  • Pinch of black pepper
  • 1/4 cup soy sauce (low sodium preferred, 60ml)
  • 2 tablespoons honey or maple syrup (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon cornstarch (cornflour) (8g), mixed with 2 tablespoons cold water (30ml)
  • 1 teaspoon grated fresh ginger (5g)
  • 2 cloves garlic, minced (6g)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon sesame seeds (10g)
  • 2 green onions (scallions), thinly sliced
  • Optional: Chopped peanuts or cashews

Instructions:

  1. Spiralize the zucchini into noodles. Pat them dry with paper towels to remove excess moisture.
  2. In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, ginger, garlic, and red pepper flakes (if using). Set aside.
  3. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes, until they are slightly softened but still have a bit of bite. Season with salt and pepper.
  4. Pour the teriyaki sauce into the skillet with the zucchini noodles. Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Cook for 1-2 minutes, or until the sauce thickens and coats the noodles.
  5. Transfer the Teriyaki Zucchini Noodles to serving bowls. Garnish with sesame seeds, green onions, and chopped nuts (if using). Serve immediately.