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Spicy Zucchini Noodles with Shitakes and Sesame

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Spicy Zucchini Noodles with Shitakes and Sesame

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 2 pounds zucchini
  • 2 cloves garlic, chopped
  • 8 ounces shitake mushrooms
  • 2 scallions, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • ¼ plus ⅛ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons less sodium soy sauce
  • 1 tablespoon toasted sesame seeds

Use a spiralizer to make zucchini noodles. Remove and discard the stems from the mushroom caps. Wipe any dirt from the caps with a damp paper towel. Slice the caps. Chop the garlic and slice the scallions.

In a large skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the zucchini and use tongs to toss in the oil. Add ¼ teaspoon of the salt and the red pepper flakes. Continue to toss while the noodles cook until crisp-tender, 2 to 3 minutes. Pour into a large bowl.

Wipe out the skillet and return it to medium heat. Heat the sesame oil. Add the mushrooms and toss in the oil. Cook, stirring often, until tender, 2 to 3 minutes. Stir in the remaining ⅛ teaspoon salt and the soy sauce. Spoon the mushrooms over the noodles. Serve topped with scallions and sesame seeds.

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