One of my oldest friends and I have been going to the same little Thai place for so many years now I’ve lost track of how long it’s been. It’s served as a great place to catch up on life and enjoy delicious food. It’s really not unusual at all for our lunch to run right into dinnertime!
We always get the same order: 1 Pineapple Chicken Fried Rice and 1 Yellow Thai Curry. But this last time, we decided to branch out and try their Stir Fried Curry Noodles with Vegetables. While we both enjoyed it, it wasn’t quite as good as ordering our usual.
I thought that the dish had loads of potential, but the main problem being it was drowned in oil which sort of ruins the overall experience, even when the flavors are good. So I decided to make a fresher take on it at home because who can resist a stir fry spiced with curry powder?
And as it would turn out, I’m really glad I decided to make an at home version because this is super quick and easy to make. I’m hooked on the combination of fresh veggies and the rich spices of curry powder. It makes for the ultimate fast ‘takeout’ situation while maintaining it’s healthy character!
To quickly slice up an onion for stir fries, start by cutting off both ends and peeling away the tough outer layer. Cut the onion in half from the top to the bottom, and lay each half flat side down on the cutting board. Finally, slice across the rounded top to create half moon slices. If you’re feeling ambitious, cut out the core before creating your half moon slices (I never bother with this when I’m cooking on a weeknight).
For the carrots, you want to make sure you slice them as thinly as possible because they tend to take a bit longer to cook than the other veggies.
For this stir fry, you cook all the firmer veggies until they’re crisp/tender before adding the zucchini noodles and the soy sauce or coconut aminos. Speaking of coconut aminos, it’s a great alternative if you can’t have soy sauce or tamari. However, it does seem to be less salty than a true soy sauce, so you might find that you need to season to taste with sea salt.
After you add the zucchini noodles and soy sauce, it only takes 1-2 minutes to stir fry. You want to take the zucchini noodles out of the pan while they’re still a little firm because they will continue to cook on the way to the table. If you cook them completely they will start to shed water like crazy before you even sit down to eat.
It seems like it takes a couple of tries to figure out just when to pull the zucchini noodles off the stove. But even in the ‘worse case’ scenario of overcooking them, it will still taste delicious but it will get quite saucy! I’ve started erring on the side of underdone because it’s amazing how they go from crunchy on the stove top to perfectly cooked in my bowl in just a couple minutes.
I’ve been making quite a few Asian dishes lately with a healthier spin, and I’d love to know what takeout dish you’d like to see made over!
P.S. There’s a Kung Pao Chicken Zucchini Noodle dish coming your way soon!Print
- 2-3 Tablespoons avocado oil, or olive oil
- 2 carrots, 6 ounces
- 1 small white onion, 8 ounces
- 1 small red bell pepper, 6 ounces
- 1 small head of broccoli, 8 ounces
- 2 cloves garlic, minced
- 1 Tablespoon curry powder
- 6-8 zucchini, 2 pounds
- 2 Tablespoons gluten free soy sauce, or coconut aminos
- sea salt to taste
- Cut the ends off the carrot, peel, and thinly slice them.
- Slice both ends off the onion, and peel away the tough outer layer. Cut the onion in half from the top to the bottom, and lay both halves flat side down on the cutting board. Cut across the rounded top to create 1/4″ thick half moon slices.
- Remove the core and seeds from the bell pepper. Cut the pepper in half and then slice it into 1/4″ strips.
- Peel the tough outer layer away from the broccoli stem. Then, thinly slice the broccoli stem and cut the florets into bite sized pieces.
- Cut the ends off the zucchini and spiralize them into zucchini noodles.
- Preheat a large skillet (15″) over medium high heat.
- When the pan is very hot but not smoking, add 2 Tablespoons avocado oil and the carrots, onion, bell pepper, and broccoli. Stir fry until the veggies are crisp/tender, about 3-4 minutes.
- Add the garlic and curry powder to the pan and stir fry for another minute or until fragrant and well mixed in.
- If at any time the stir fry seems dry, add the additional tablespoon of oil or a tablespoon of water to keep it from sticking.
- When the curry powder is mixed in, turn the heat up to high and add the zucchini noodles and soy sauce. Stir fry 1-2 minutes to mix the zucchini noodles in. Season to taste with sea salt, (especially if you’re using coconut aminos) and remove the pan from the heat when the zucchini noodles are still a bit crunchy because they will continue to cook.
- Serve immediately.
The easiest way I’ve found to stir fry zucchini noodles is to use a pair of tongs.