Stir Fry Zucchini Noodles Recipe (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Salt and wrap your zoodles.

Post-spiralizing the zucchini, lightly salt your zoods with kosher salt and wrap them in paper towels. Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture.

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

Salt and drain zucchini

If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Let them dry at room temperature for at least 30 minutes to remove excess moisture. Heat oil in a deep frying pan over medium flame. Deep fry boiled noodles in batches until light brown and crispy. Drain excess oil and transfer them on to oil absorbent paper spread on a plate.

Don't! We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles! If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

Watering Zucchinis

One inch of water per week should suffice, but water more often if the weather is particularly hot and dry. Well-draining soil is a must—if it water pools and remains stagnant around the roots, they will start to rot. Avoid letting your soil dry out; this can increase the risk of blossom end rot.

Unlike harder vegetables (like this cinnamon Roasted Butternut Squash), zucchini has a high water content. That means that if you overbake it, the water will seep out and your zucchini will be soggy. Cutting the zucchini into larger pieces is a nice safety net. Larger pieces are harder to overcook.

How do you firm up zucchini? ›

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

If you do not have kosher salt on hand, use a teaspoon or so of regular table salt. 1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes.

Instead of chucking your mushy pasta into the nearest bin, simply adjust your stove's flame to medium and warm up a sauté pan. Lightly coat the pan with your choice of cooking oil or butter, then slide the soggy noodles into the pan and lightly stir until the pasta is browned in places.