Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Veg Thai Zoodles  – Stir Fried Mushroom, Peppers & Cashews served on Zoodles (Zucchini Noodles)

Veg Thai Zoodles with Cashew Nuts by Videhi

It’s oodles ka Zoodle time!!! 🙂 I have been thinking about using zoodles for some time.  Zoodles are made from Zucchinis which are: gluten free, grain free, wheat free, low carb and just healthy and nutritious.  This is a wonderful substitute for a low carb, low calorie grain free alternative.  However it does tend to be a bit bland, but not this recipe.  I’ve infused the beautiful fresh spicy flavours Thailand making this one of my best Zoodles dishes :-)…… healthy! + tasty!  just #NomNom 😉

Prep Time:    15 minutes

Cook Time:   10- 15 minutes

Serves:             3-4

INGREDIENTS

1 kg Zucchinis

2-3 Tbsp. vegetable oil for stir-frying

1/2 cup (125ml) chopped purple onion

4 cloves garlic finely chopped

1 tbsp (15ml) grated galangal OR ginger

250g shiitake or white mushrooms cut in halves

200g firm tofu cubed

1 carrot sliced or julienned

1 small red pepper cut into chunky square pieces

1 small green pepper cut into chunky square pieces

½ (125ml) cup whole cashew nuts

2 cups bean sprouts (optional)

1/4 fresh coriander

1/4 cup fresh basil to garnish

STIR-FRY SAUCE:

3 Tbsp (45ml) fresh lime juice

4 Tbsp (60ml) soy sauce

3 Tbsp (45ml) rice vinegar OR white wine vinegar

3 Tbsp (45ml) vegetarian oyster sauce or vegetarian stir-fry sauce

1 – 1/2 to 2 tsp (7.5 – 10ml) brown sugar

½  tsp white pepper

1-2 tsp (5ml-10ml) dried crushed chili flakes or fresh-cut red chili

ZOODLE PREPARATION:  Wash and wipe zucchini.  Use a julienne cutter to cut zucchinis into noodles.  Keep the peels aside.  If you like you may use some of the peels in the dish.  Once you julienned the zucchinis – keep aside.

Let’s Cook 🙂

  • Place all ‘Stir-Fry Sauce’ ingredients together in a small bowl – give it a good stir, make sure the sugar is dissolved – set aside
  • Heat a wok or large frying pan over medium-high heat. Add oil, onion, garlic and galangal – Stir Fry for -30 – 45 seconds
  • Add the mushroom, carrots and tofu plus 1-2 Tbsp of the stir-fry sauce enough to keep ingredients frying nicely –  Stir-fry 2 minutes, until mushroom and tofu browns slightly
  • Add the red pepper, green pepper and cashew nuts plus another splash of the stir-fry sauce 4- 5 or tbsp. Continue to stir-frying until peppers soften but still crisp -3-4 minutes
  • Lastly add the sprouts – turn off the heat. (sprouts are optional)
  • Now for this recipe I used the zoodles as is (no cooking or steaming) Place zoodles onto a plate with a spoonful of veg stir fry.
  • Alternatively, once the stir-fry has been cooked and the heat turned off, you can add the zoodles cooked vegetable – use two forks lifting and mixing the zoodles with the rest of the cooked ingredients.
  • Now for a taste test – if less salt add more stif-fry sauce
  • If you prefer it spicier, add more chili Serve immediately, topping fresh coriander and basil.

 

Fresh ingredients:

Veg Thai Zoodles Ingredients

 

 

Julienne Cutter

Veg Thai Zoodles Cutter

Zucchini Noodles:

Veg Thai Zoodles

Stir-Fry Sauce:

Veg Zoodle - Stir Fry Sauce by Videhi

 

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