Veggie Teriyaki Noodle Bowls are a delicious way to get a few of your nine servings of fruits and vegetables in just one setting. Packed with vegetables and made with simple ingredients, including Green Giant® Zucchini Veggie Spirals, it’s a dish you can feel good about eating.
Spiralized veggies have become a big hit for a good reason – they are low in calories and carbs and are gluten-free. Spiralized veggies can often replace pasta in recipes, making them a great replacement for those on gluten-free and/or low-carb diets. (Or those who want to eat more veggies!)
Green Giant Veggie Spirals are available in the freezer section at Walmart. A bonus is that they are easy to prepare – you can saute them or microwave them.
Since noodle bowls are so delicious, I decided to create a gluten-free, veggie-packed noodle bowl using zucchini Veggie Spirals.
How To Make Veggie Teriyaki Noodle Bowls
Making Veggie Teriyaki Noodles Bowls is simple. Start by preparing the zucchini sprials by heating them according to the manufacturer’s directions.
Next up would be making the teriyaki sauce which is a combination of maple syrup, soy sauce, some minced ginger and garlic (I like to use preminced versions of both that come in squeeze bottles), and a little cornstarch which will make the sauce thicken after it has been heated for a bit.
For the vegetables, I like to use colorful veggies like yellow and red bell peppers, as well as carrot slices. Onions are good for adding some extra flavor. Stir-frying them all in a little sesame oil gives them some extra flavor.
Once the zucchini spirals are done cooking, drain them and place them in the pan with the stir-fry veggies.
Now it’s time to add the homemade teriyaki sauce and let it all meld together.
I like to garnish the tops of the noodles bowls with a few sesame seeds.
Veggie Teriyaki Noodle Bowl
- 1 package Green Giant Zucchini Veggie Spirals
- ¼ cup + 2 Tablespoons maple syrup
- ½ cup low sodium soy sauce
- 1 tsp minced ginger
- 1 tsp minced garlic
- 2 tsp cornstarch
- 2 cups vegetables, chopped
- Sesame oil
- Sesame seeds optional
Microwave package of Green Giant Zucchini Veggie Spirals according to directions on package.
Meanwhile, whisk together maple syrup, soy sauce, ginger, and garlic in a small bowl. Add cornstarch, blend thoroughly, and set aside.
Pour 2-3 tablespoons of sesame oil in a large skillet and heat over medium-high. Add veggies and stir-fry for 5-6 minutes.
Drain zucchini well. Add to vegetable mix. Pour teriyaki mixture over top and toss to coat veggies. Reduce heat to medium and stir often until sauce thickens.
Remove from heat and sprinkle with sesame seeds, if desired.
To Tofu or Not To Tofu?
Tofu is a great addition that provides some plant protein. Here are some tips on how to cook tofu:
- Use extra-firm tofu. It’s the ideal variety for cutting into “nuggets.”
- Drain tofu as much as possible. To do this, place tofu in between layers of paper towels or a clean towel and place a heavy object on top. Allow it to drain for 1-2 hours.
- Before frying tofu, dust it with some cornstarch to help it crisp.
Why Green Giant Veggie Spirals?
If you’re like me then your vegetable crisper often becomes a graveyard for
good intentions fruits and veggies and you don’t have room for one more kitchen gadget like a fancy spiralizer. Since Green Giant Veggie Spirals are frozen, they have a much longer shelf-life and will be ready when you are.
There are three varieties of Green Giant Veggie Spirals: Zucchini, Carrot, and Beet. Each package is made of 100% vegetables – there are no sauces or preservatives. Each package is 65-90% lower in calories than the leading brand of spaghetti.
How would you use Green Giant spiralized veggies?1