I often feel like choosing what carbs to include in my meals is much more difficult than choosing the protein. I know a ton of great ways to cook chicken, fish or lean beef, but when it comes to the carbs, I often fall back on just a few recipes that I know are healthy and easy to cook. That’s why I love this Vegetable Noodle Stir-Fry so much!
I know a lot of you are probably thinking “What? There are so many great vegetable recipes out there to choose from” but as a diabetic who is also prepping for a fitness competition, I need something that is both fairly low in total carbs, low in sugar, and filling enough that I don’t feel hungry all the time. Oh, and of course it needs to taste amazing!
Vegetable Noodle Stir-Fry to the rescue!
I came up with this filling but light Vegetable Noodle Stir-Fry for exactly that reason. Regular pasta is much too high in carbs for me right now (and lies too heavy in the stomach), but spiralized vegetables are absolutely perfect for a dinner or lunch that will keep you satisfied and full for hours.
I eat them as a side dish to my chicken or fish and they are light enough that I can have them as my pre-workout meal if I want to and still not feel like I am working out with a bowling ball in my stomach.
It takes a while to spiralize the vegetables if you don’t have a fancy spiralizer but it is absolutely worth it and the rest of the recipe preparation is quick and easy enough to keep the total prep and cooking time under 30 minutes.
I usually spiralize a lot of vegetables at once (this recipe is for 4 servings) but you have to store them in an airtight container in the fridge if you don’t eat them the same day. Even then, the sweet potato doesn’t stay fresh as long as the other noodles, so I never let them sit in the fridge for more than one night.
The seasoning is what the Italians call “Aglio, Olio e Peperoncino” (garlic, oil and chili peppers) and gives any pasta, wheat or vegetable, the most amazing flavor. I actually felt it tasted even better on vegetable noodles than on regular wheat pasta because the vegetables themselves are so much more tasteful than pasta. I’m sure you will enjoy every bite of it. It is a symphony of tastes and textures and leaves that amazing heat on the tongue that any chili lover will appreciate.
If you are very calorie conscious, you can leave out the olive oil, but I really don’t see the need to unless you are eating a fatty protein with your Vegetable Noodle Stir-Fry. A small amount of healthy fat is good for you and a small amount is all you need to make this dish taste fantastic!
I had these noodles with our Stuffed Chicken Breast a few days ago, and it was even better than the baked root vegetables I usually make with the chicken. Give it a try. I think you will love it!
This delicious healthy Vegetable Noodle Stir-Fry is easy and quick to cook and work brilliantly as both a side dish and the main meal.
- 1 lbs. (450g) white sweet potato
- 8 oz. (250 g) carrots
- 8 oz. (250 g) small zucchinis
- 1 shallot
- 2 large garlic cloves
- 1 red chili
- 2 tbsp. vegetable broth
- 1 tbsp. olive oil (optional)
Wash and spiralize zucchinis.
Peel and finely chop shallot and garlic.
Wash and finely chop chili.
Heat a large non-stick pan over medium-high heat.
Add vegetable broth to the pan. When it starts boiling, add sweet potato, carrot, shallot, garlic and chili and move around quickly but carefully with tongs.
After about 2 minutes, add zucchini and continue stir-frying for another minute or two until sweet potato is cooked through.
Remove from heat and add to a large bowl.
Season with salt, pepper to taste and drizzle with olive oil if desired. Stir well and serve hot.
This recipe was developed for TheFitBlog by Lorena from Green Healthy Cooking.
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