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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!
Hello! I can’t find snow peas at my local Whole Foods or Earth Fare! Can I use sugar snap peas?
Yes, they will be alright to use!
When you state large zucchini, what weight/length do you suggest a large zucchini would be?
I would say about 4 to 5 inches! :)
In this pic there seems to be actual noodles, but noodles aren’t listed in the ingredients!
Hey so just some friendly advice here. I usually save recipes I like to a folder on my computer. You seem to have disabled that option on your website for obvious copyright reasons but I don’t print recipes and it would be a big waste of resources to start now since I could easily save them on my computer. I’ve tried copying from the print layout you’ve provided but it doesn’t paste well at all. I understand there might be some external program/”box” which I could sign up to and save your recipes there but I follow a lot of food blogs and it’s honestly not worth the trouble for just one recipe. I just thought you might appreciate some feedback of any issues your readers might be experiencing to help make the blog more enjoyable on both ends. Good luck and great recipe, if only I could get it somehow :)
Hi, while I understand what you are saying and how much of a pain it might be, recipe scraping sites have ruined the experience for me as a content owner and subsequently that affects user experience of my site. They have come to my site and taken the entire post (my stories and recipes) and reposted it to theirs. You might call that “sharing” but I call that stealing and a copyright violation. I work very hard to come up with recipes and take photos and invest money into equipment for all these things. For someone to come along and just rip it off from me is lazy and inconsiderate. I wish I could go around to blogs and just steal their content. You know how easy that would be to have a blog? Anyway, I will take this into consideration. I appreciate the feedback.
um you can actually save the recipe as a pdf – if you press print, in the pop up box on the bottom left corner is a drop down menu when you can save it as a pdf. Alternatively you could just take a screen shot if writing out the recipe is too much effort.
This is my dream stir fry! Love all the veggies and cashews.
Have you tried zucchini noddles the next day as leftovers? If so, how well do they hold up when warmed up again?
I’ve tried it and while I don’t mind it, others might not like it because zucchini does secrete liquid if it’s just sitting so your sauce and everything else might be watery and soggier. So it’s really up to you. They hold up fine being warmed up.
I’m so jealous you went to Blue Hill. I have been dying to go there. While, I still haven’t tried zucchini noodles, this recipe is making me wish I owned the gadget to do so.
Totally want this for dinner!
Really tempting photo and lovely recipe for noodle lovers… Thanks.
Chef’s Table is so incredible! So happy you got to try out Blue Hill! And that spiralizer! I should probably finally cave too.