This might not necessarily qualify as a brand new recipe, but more of a build-off of the recently posted standard squash noodle method. This just takes these noodles a step further by preparing, and tossing them with, sautéed/stir-fried veggies.
This is my absolute favorite way to prepare squash noodles. It’s a fantastic way to use up any remaining veggies in your fridge toward the end of the grocery week. Call it, “shopping your fridge,” if you will! But even more importantly – it’s a great way to get a good mix of vegetables in with your meal! Veggies are good for you, kiddos! Haven’t you heard?
So – if you’ve already read through (and perhaps even mastered for yourself!) the squash noodles recipe, you can probably skip over some of the beginning preparation below. But for the sake of consistency, and for any new recipe-surfers out there; I’ve included the full process.
1-2 large yellow squash, zucchini squash, or eggplant (all work well for this)
1 tbsp coconut oil (or extra virgin olive oil), separated
Salt & Pepper, to taste
1/2 tsp minced garlic
1/4 tsp red pepper flakes (contingent upon your preference of spiciness!)
Hodgepodge of chop-able veggies
- Wash and pat dry the squash or eggplant.
- With a vegetable peeler, peel away the thick outer skin and discard
- Once you have removed the outer skin, continue using your vegetable peeler along the full length of the squash to peel away into fettucine-like sized strands. (Tip: I find the best way to maintain full-length strands is by laying the squash down on its side on the cutting board, and pulling the peeler along, horizontally – rather than holding the squash as you peel)
- Continue to rotate the squash as you peel away the strands, so your “noodles” remain somewhat uniform
- Stop peeling once you reach the seeds, as the seedy strands will become mushy in the cooking process (I usually end up either chopping up the remaining vegetable to toss into a stir-fry for mixing with the noodles, or save it to chop up into a salad, later…I just hate wasting anything!)
- Season the noodles with salt, pepper, and any other seasonings you wish
- Put plate aside, and chop up your veggies for the stir-fry. (My standards: red or yellow onion, assorted bell peppers, broccoli, spinach leaves, jalapeno, sliced mushrooms, the remainder of the squash/eggplant post de-noodling).
- In a medium frying pan, over medium-high heat, add the first 1/2 tbsp coconut oil. Once the oil is hot (not smoking), add the veggies and minced garlic, and saute for about 5-7 minutes until vegetables become soft.
- Once almost cooked to completion, dump the contents into a paper plate to sit while you cook the noodles (below).
- Using the same frying pan as was used to cook the veggies, heat the second 1/2 tbsp of coconut oil over medium-high heat. Once the oil is hot (not smoking), add the squash strands.
- Saute the noodles in the pan, pushing them around frequently for 2 minutes as they cook in the oil. The squash will turn a bright color when finished, and will have become limp and noodle-like. 2 minutes is all it takes, and your noodles are complete!
- Once the squash noodles are almost at that 2-minute mark, I then dump the stir-fried veggie contents from the paper plate, back into the pan with the noodles, and toss briefly together to combine and reheat.
- You’re now fully ready to distribute the oh-so-colorful mix of veggies & noodles onto your plates to enjoy! Hooray!!