Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g), spiralized
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1/2 cup shredded carrots

Instructions:

  1. Spiralize the zucchini into long strands, place in a colander, sprinkle with a pinch of salt, and let sit for 5-10 minutes.
  2. Gently pat the salted zucchini noodles dry with a clean kitchen towel to remove excess moisture.
  3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and sriracha until uniform.
  4. Heat a wok or cast-iron skillet over medium-high heat, add avocado oil, and sauté minced garlic and ginger for 30 seconds.
  5. Increase heat to high, add zucchini noodles and shredded carrots, and stir-fry rapidly for 2-3 minutes.
  6. Pour the sesame-soy glaze over the noodles and toss for 60 seconds until the sauce thickens and coats the strands.
  7. Remove from heat immediately, plate into bowls, and garnish with sliced green onions and toasted sesame seeds.