Zucchini Japchae

Zucchini Japchae is a delightful low-carb twist on the traditional Korean stir-fried noodle dish, using zucchini noodles instead of glass noodles. This colorful and flavorful dish is packed with vegetables and umami, making it a nutritious and satisfying meal.

Ingredients

• Zucchini - 2 medium
• Carrot - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Mushrooms (shiitake or button) - 100g, sliced
• Garlic - 2 cloves, minced
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 teaspoon
• Black pepper - to taste

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create zucchini noodles. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced mushrooms, carrot, and red bell pepper to the skillet. Stir-fry for about 5 minutes until the vegetables are tender.
4. Add the zucchini noodles to the skillet and continue to stir-fry for another 3-4 minutes until they are just tender but still slightly crisp.
5. Pour in the soy sauce and sesame oil, tossing everything together to combine well. Cook for an additional 1-2 minutes.
6. Season with black pepper to taste and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Zucchini is low in calories and high in water content, aiding in hydration and weight management.
• Rich in vitamins A and C, this dish supports immune function and skin health.

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