Vegetable Stir- Fry with Zoodles

This is another one of those recipes where I really just tell you some of the amounts and ingredients used because, honestly, we never make it quite the same way twice! I use whatever vegetables I happen to have on hand and mix it up with different seasonings and things too. Sometimes we add in a protein like chick peas (like we did today) other times it might be diced firm tofu, it really is a very adaptable recipe and up to you.

 

I tend to only make these zoodle & vegetable stir-frys when Alec will be around since he and I are the only two that eat it! I don't care though because I just love it! Other than the chopping and prepping the vegetables; which I tend to do in the morning. It's a very easy recipe to throw together. 

 Ingredients:

 Olive oil-- start with a few Tablespoons and add more as needed to keep the vegetables from sticking

1 large carrot; peeled and cut julienne

1 red pepper; seeded and sliced thin

1 large onion; chopped

Large handful fresh green beans; trimmed (waxed beans or even asparagus works well too!) 

2 cloves garlic; minced

1 cup sliced mushrooms

1 cup spinach 

1 can chick peas; drained & rinsed  

 Zoodles-- I typically process 4 medium sized zucchinis for us and get 3-4 servings out of it.

 1/4 cup fresh basil; chopped

Salt and pepper to taste

1 tsp paprika  

 pinch of red pepper flakes

 

 Heat oil in a large saute pan. 

Add in those veggies that take the longest to cook-- carrots, onions, peppers, garlic. Stir and saute until fork tender.  

Add in mushrooms, beans, and chick peas. I like my beans more on the al dente side but if you like them fully cooked add them in with the carrots. Like I said, it really is a very adaptable recipe. 

When those are heated through and nearly done add in the zoodles, spinach, herbs, and seasonings. 

The zoodles will cook down as the soften. 

Serve and enjoy! I like to serve with a bit of Parmesan cheese but it's a delicious dish just as it is. 

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