Monday, August 24, 2015

Zucchini Noodles with Mushrooms Enoki 西葫芦清炒金针菇

Widely known as no-carb or low-carb noodles and a great alternative to pasta was what really did not appeal to me at first as I cannot do without carbs.

Now, I should have tried Zucchini Noodles earlier since I like how this present itself as a vegetarian side-dish, nicely paired with steamed rice or plain noodles. For the latter, simply toss (real) noodles with the thin zucchini ribbons, and the mix-in is flawless.

As long as zucchini/Italian squash is in-season, fresh and tender, I am quite sure this dish is going to be a regular at meal times. You may also try Stir-Fry Zucchini, Zucchini Fritters, or Zucchini Pizza.

No fancy equipment e.g. Spiral Slicer is required. All you need is a vegetable/julienne peeler.

Pass the peeler over the side of the zucchini lengthwise to produce long and thin "noodles". As the zucchini "noodles" are so thin, the dish cooks quickly, in a matter of 5 minutes or less. Zucchini "noodles" can be enjoyed raw in salads or cooked/sauteed to make them more tender.

Zucchini Noodles with Enoki Mushrooms  西葫芦清炒金针菇
5 gloves garlic, finely minced
2 organic zucchini, finely julienned to thin ribbons using vegetable peeler
1 packet golden enoki mushrooms (you can also use enoki or beech mushrooms)
1-2 tsp light soy sauce
Salt and pepper to taste
2 tsp toasted sesame oil

Directions: Fry the garlic then add the enoki mushrooms, lightly saute with 1 tsp of soy sauce. Add the zucchini, add another tsp of soy sauce and lightly saute. When zucchini has slightly softened, season with salt and pepper. Turn off heat. Add sesame oil to finish. Serve

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