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Oh how terribly hard it is to get back in the swing of things after being on a mini vacation for several days :) I had totally intended to post this on Labor Day but then I really didn’t want to pull out my laptop while on vacation so I said I would post it yesterday but when we got home, I was too tired to even think about writing anything. So here we are today! Better late than never, right?
This past weekend, Jason and I set out for the Hudson River Valley! We visited Gina and Brandy and one of the big things that we planned the weekend around was a dinner at Blue Hill. Ever since we watched Dan Barber on Netflix’s Chef’s Table, we knew we had to plan a trip up and conveniently, Gina and Brandy wanted to go again so we made it a triple date! I can’t wait to tell you more about our trip in the Hudson River Valley; from everything we ate and what we did. The whole weekend is definitely worthy of a blog post so stay tuned for that! In the meantime, did you catch my first Bali post?
Remember my last zucchini noodle post that was posted at the end of July? And in that post remember how I was saying that I realllllllly wanted a spiralizer but didn’t think I’d use it enough to justify buying one since it always seemed like I buy these cool kitchen gadgets and then never use them? Well, I caved. I was offered to try the The Inspiralizer by Ali Maffucci of the ever-popular food blog, Inspiralized. Before you say, “well, I already know of this spiralizer” let me tell you right off the bat why I love The Inspiralizer more than the other ones out there. Hands down, the counter clamps. It secures the entire machine to your countertop and offers increased leverage and safety when using The Inspiralizer. Next, four blades which creates four different noodle shapes (ribbon, fettuccine, linguine, spaghetti) as opposed to only three on the other brands. Finally, ease of clean and storage. I literally just run this machine under water, scrub a little with my dish brush, let it air dry, and then put it aside in a cabinet. It takes up virtually no space since the width of it is pretty thin. I would say it’s the same thickness of a Betty Crocker cookbook, if not thinner.
I love stir fry’s and I’m always looking for ways to make them just a bit healthier. Right when I got The Inspiralizer, I knew I had to create a stir fry with the zucchini noodles. I created this zucchini noodle cashew stir fry and the sauce was plate-lickin’ good!! We scarfed this entire dish down. The sauce is slightly sweet with a kick of heat and the cashews throughout give it a nice crunch and texture. Oh! I almost forgot to mention, not only did I spiralize the zucchini, I also did the bell peppers!! I didn’t realize how many vegetables (and fruit!) you could actually spiralize until I read this handy dandy guide.
Anyway, you should definitely 1. make this recipe, 2. buy The Inspiralizer, 3. check out Ali’s blog for more recipe inspiration, and 4. buy her new cookbook!!
Zucchini Noodle Cashew Stir Fry
Ingredients
For the sauce
- ¼ cup (59 ml) dark soy sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha sauce
- 2 teaspoons arrowroot powder
- 1 tablespoon dark brown sugar
For the rest of the dish
- ½ yellow onion, diced
- 2 cloves garlic, finely minced
- 4 medium carrots, diced
- 2 large zucchini, spiralized and trimmed to a shorter length and lightly squeezed of excess liquid
- 2 large red bell peppers, spiralized
- 8 ounces (227 g) of snow peas
- 1 cup (129 g) cashews, roughly chopped
Instructions
- In a small mixing bowl, whisk together the ingredients for the sauce and set aside.
- Add 1/2 tablespoon of cooking fat (olive oil, vegetable oil, etc.) in a large skillet over medium high heat. Once the oil is hot, add onion, garlic, and carrots. Saute until fragrant and carrots have slightly softened, about 5 minutes.
- Add the spiralized zucchini, bell peppers, and snap peas to the pan and using tongs, toss everything together. Lower the heat to medium.
- Pour the sauce all over the ingredients and let sauce thicken for 3-5 minutes. Gently toss everything together in the sauce. Add 2/3 cup of chopped cashews to the skillet and toss again.
- Evenly divide into two bowls or plates and top with the remaining 1/3 cup of chopped cashews.
Nutrition
There are affiliate links within this post. I was sent The Inspiralizer but all opinions are my own!
Looks delicious – I’m going to try to make it oil free except for very small amount of sesame oil or maybe I’ll try the sauce without the sesame oil. Just trying to eat healthier.
To keep recipe on my computer, I indicate to print and then I copy and paste to a Word docx and then save. If I can’t use the copy function then I have a Snipping Tool app that allows me to copy and paste to Word. I usually copy to Word and print the document since I’m more likely to make a recipe that I have organized in a notebook. I used to save them all to my computer in various files under Recipes but I seldom spent time trying to locate a recipe, especially if I had saved it without trying it.
Loved this recipe! We especially enjoyed the stir-fry sauce.
Made it today for lunch! Definately a keeper!!!
This is a great recipe – the neat thing about is you can just add whatever veggies you want to it!! Yum :)
Please give me a recipe for cold noodles……
Please use the search bar next time. Here are two: https://www.tablefortwoblog.com/chilled-spicy-pork-ramen/ and https://www.tablefortwoblog.com/cold-spicy-peanut-sesame-noodles/
Does this have the nutrition information . If not can you provide it, please..
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I prepared this recipe as written adding some mushrooms and only using one bell pepper. There is no where near enough sauce to coat the veggies as shown in the photo. I made 4 times the amount of sauce that is listed and it was perfect! Great flavor and a great recipe!