“They are so good!” She claimed. Expecting to be totally underwhelmed, I tried them.
Boy, was I wrong! I am obsessed. I quickly needed to come up with a recipe to suit my needs. Hence, this recipe! 🙂
WHAT YOU WILL NEED
*Add some mushrooms too, if you’d like. It’s delicious with those as well.
A veggetti, you can purchase a Veggetti here from Bed Bath and Beyond for 10 bucks!
2 – Small to med, zucchini
1/2 – small carrot
1 – small onion
1 – large clove of garlic
1 – egg
1 tbs of sesame oil
1-2 tbs of olive oil
lite soy sauce, to taste
Toasted sesame seeds, for garnish
Optional, for a Thai twist
Scallions, bean sprouts, chopped peanuts *to taste
thai chili sauce, Sirachai
1.In a large skillet pan, drizzle a generous amount of olive oil. Dice one onion, and saute with very little salt (as soy sauce has a lot of salt in it already) add as much pepper as you’d like.
2.Mince one clove of garlic and mix in with the onions. Stir until well mixed, cook until onions are partially translucent.
3.Remove partially cooked garlic and onion and relocate into a small bowl, set aside for later.
4.Now, reusing the same pan, add more olive oil. Crack and whip an egg in a bowl. scramble egg in pan. When egg is fully cooked, set aside in a separate bowl.
5.Using the thick setting, veggetti your zucchini. When complete, add a little more olive oil to pan, drop noodles in and begin to stir around in the oil.
6.On the small setting, veggetti your carrot. Mix well with zucchini noodles.
7.When noodles are almost fully cooked, add sesame oil, pepper and soy sauce to taste. Add onions and scrambled eggs. mix well.
8.When fully cooked, garnish with sesame seeds. Serve immediately, add scallions, bean sprouts, or even hot sauce to jazz it up even more.