Ingredients:

  • 3 large (approx. 2 lbs / 900g) zucchini
  • 1 tsp (6g) kosher salt
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (21g) maple syrup
  • 1 tsp (5g) freshly grated ginger
  • 2 cloves (6g) garlic, minced
  • 1/4 tsp (1g) red pepper flakes
  • 2 stalks (10g) green onion, thinly sliced
  • 1 tbsp (9g) toasted sesame seeds
  • 1 tsp (5g) black sesame seeds

Instructions:

  1. Spiralize the zucchini into long, thin strands.
  2. Place the zoodles in a colander, toss with 1 tsp (6g) of salt, and let sit for 10 minutes. Gently press down with hands to squeeze out remaining liquid, rinse quickly with cold water, and pat dry.
  3. In a small bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and red pepper flakes; whisk vigorously until glossy and uniform.
  4. Heat a large skillet over medium-high heat and stir-fry the drained zoodles for exactly 2 minutes until slightly softened but still crisp.
  5. Pour the sauce over the noodles and toss for 30 seconds until the glaze is velvety and clings to the strands. Remove from heat immediately.
  6. Garnish with sliced green onion, toasted sesame seeds, and black sesame seeds.