The zucchini saga continues… Lucy LOVES zoodles. She’d been asking for them for a week now. This was a nice change up to the typical zoodles with marinara or Alfredo sauce, which in all honesty, is probably what she was actually expecting.

In hindsight, I’d probably just use a veggie slicer to shave the carrots rather than put them through the kitchen aid noodle maker- it worked, but not great.

Here it is:

Ingredients:

2 cups shredded chicken- or about one small rotisserie chicken.

3 large garlic cloves- minced
2 tsp grated ginger
1/2 tsp red pepper flakes
1 bell pepper- thinly sliced
3 large carrots- thinly sliced with a vegetable peeler, or spiralized of you’re talented.
3 large zucchini, or 6 small zucchini- spiralized. You may want to snip the spiralized zucchini pieces in half. They come out very long.
1 large onion, or 2 small- chopped
Salt and pepper to taste
Sesame seeds to garnish
Sesame oil
2/3 c chicken stock- homemade is best, but I was in a pinch for this one
1/2 c hoisin sauce
3-4 Tbsp soy sauce
3 Tbsp cornstarch

Instructions:

Start by spiralizing your veggies. If you do the carrots- use a separate bowl. Set aside.
In a bowl, mix together chicken stock, hoisin sauce, soy sauce and corn starch. Whisk until its well combined. Set aside.

Add sesame oil to a large pan and heat on medium. Add garlic, ginger and red pepper flakes. Heat for about 3 minutes, or until they become soft and fragrant.
Add carrot. Cook for about 5 minutes before adding the onion and bell pepper. Stir to combine. Cook about another 5 to 10 minutes. Stirring frequently. Spiralized carrots will take more time to cook than shaved, so adjust your time as needed. Do not proceed to the next step until the carrots have begun to soften.
Add chicken and sauce. Stir to coat.
Next add the zucchini. Carefully stir them in and allow to cook for about 5 minutes, stirring frequently.
Use a tongs and plate.
Sprinkle with sesame seeds!