Take on the takeout with a quick and healthy recipe for Zucchini Noodle Stir-Fry starring fresh veggies, garlicky sauce and sautéed shrimp. All you need is 30 minutes for this healthy twist on a takeout favorite!
Table of Contents
If you’re looking for a delicious yet nutritious meal, this recipe has you covered. Zucchini noodles are a low-carb alternative to traditional pasta, providing a light and refreshing base. And there’s not a bottled marinade or store-bought stir-fry sauce in sight because we are going the DIY route from start to finish!
The combination of garlic, ginger and savory sauce creates a delicious base that infuses every ingredient with a burst of umami goodness. The shrimp adds a delicate seafood flavor, while the assortment of colorful vegetables provides freshness and crunch. Whether you spy a spiralizer among your kitchen gadgets or not, this quick and easy recipe is guaranteed to become a weekly dinner staple among stir-fry fans.
Why You’ll Love this Recipe
- It’s a healthy twist on traditional stir-fry.
- It’ll be on your table in 30 minutes or less.
- Stars the best homemade stir-fry sauce.
- Leftovers make for a great lunch or dinner and can be reheated like a breeze.
Best of all, everything cooks up in a single skillet or wok, starting with shrimp and ending with a rainbow of vegetables. This colorful meal-in-a-bowl is so flavorful that you won’t even notice the absence of noodles or rice.
Long story short: Easy homemade stir-fry sauce + zucchini noodles + chopped veggies + garlicky shrimp = the ultimate (healthy!) takeout fake-out that will be on your table in 30 minutes or less.
Looking for more 30-minute dinner inspiration? Look no further than my collection of 30-minute meals!
- Broth: Any type of broth can be used, from chicken to vegetable.
- Hoisin sauce: Hoisin sauce is a thick, fragrant sauce commonly used in Asian cuisine. It can be found in most major grocery stores in the international aisle. If you don’t have hoisin sauce, you can substitute it with oyster sauce or sweet soy sauce.
- Low-sodium soy sauce: Just like my go-to chicken and broccoli stir-fry, I strongly suggest using low-sodium soy sauce. Regular soy sauce will result in a dish that’s too salty.
- Veggies: For this recipe I used bell pepper, shredded carrots, sliced red onions, and sugar snap peas, but feel free to substitute or add other vegetables based on your preferences or whatever you have stashed in your fridge.
- Shrimp: I originally developed this recipe with shrimp, but chicken, steak or tofu would all be delicious substitutions.
- Zucchini: You’ll need 2 medium zucchini or about 3 heaping cups of zucchini noodles. I like using a mandoline to make zucchini noodles because the gadget has so many other uses as well (hello, homemade potato chips!). But if you don’t own a mandoline or a spiralizer, have no fear. There are plenty of other ways to make zucchini noodles using a regular ol’ chef’s knife and vegetable peeler.
See the recipe card for full information on ingredients and quantities.
With minimal prep work and simple stir-frying techniques, you can have a delicious and satisfying meal on the table in no time.
- Prepare the sauce. In a small bowl, whisk together the broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside for later use.
- Sauté the shrimp. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and heat it for 1 minute. Add the garlic and ginger and stir-fry for about 2 minutes until fragrant, stirring constantly. Then, add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
- Stir-fry the vegetables. In the same skillet, add another tablespoon of olive oil and increase the heat to medium. Add the bell pepper, shredded carrots, sliced red onions and sugar snap peas. Cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
- Add the sauce and combine. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
- Serve and garnish. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.
- Prep All Ingredients Before Starting: The real key to stir-fry success is to have all of your ingredients prepared before you fire up the flames. Stir-frying is a super-quick cooking technique, so you’ll want everything within reach to avoid a mad-dash across the kitchen.
- Use High Heat and a Hot Pan: When stir frying, it’s important to use high heat and ensure that your pan or wok is hot before adding the ingredients. This helps to achieve a quick sear and avoid vegetables becoming soggy.
- Don’t Overcook the Shrimp: Shrimp cooks very quickly, and overcooking can result in a rubbery texture. Cook the shrimp just until they turn pink and opaque, which should only take 2-3 minutes. Be attentive and remove them from the pan as soon as they’re done to preserve their tender texture.
This stir-fry dish will last for 1 to 2 days when stored in an airtight container in the refrigerator.
Frequently Asked Questions
To ensure your zucchini noodles maintain their texture and retain their nutritional value, it’s best not to peel the zucchini before spiralizing. Peeling exposes the flesh, leading to softer, mushier noodles.
To prevent zucchini noodles from becoming mushy, it’s important to avoid overcooking them. Add them to the pan near the end of the cooking process and cook briefly over high heat, tossing them frequently for 1-2 minutes. This helps to remove excess moisture and prevents them from becoming soggy.
To avoid soggy stir-fried veggies, preheat your skillet or wok before adding any ingredients. A hot pan helps to quickly sear the vegetables and maintain their texture. And don’t overcrowd the pan. Cook the vegetables in small batches, allowing them enough space to sear.
Love zucchini noodles? Don’t miss these additional reader favorite recipes!
- Pesto Zucchini Noodles with Shrimp
- Zucchini Noodle Chicken Soup
- Zucchini Noodles with Turkey Bolognese
- Zucchini Noodles with Sun-Dried Tomato Pesto
- Skinny Shrimp Scampi with Zucchini Noodles
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Ingredients
- 1/2 cup chicken or vegetable broth
- 1/4 cup hoisin sauce
- 1 Tablespoon low sodium soy sauce
- 2 teaspoons cornstarch
- 3 Tablespoons olive oil, divided
- 1 Tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 pound jumbo shrimp, shelled and deveined
- 1 medium bell pepper, sliced
- 1/2 cup shredded carrots
- 2/3 cup sliced red onions
- 1 cup sugar snap peas
- 2 medium zucchini, cut into noodles (See Kelly’s Note)
- Toasted sesame seeds, for garnish
Instructions
- In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
- Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
- Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
- Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
- Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.
Kelly’s Notes
- You can make zucchini noodles using a variety of gadgets, including a mandoline, a spiralizer or a vegetable peeler.
- To ensure your zucchini noodles maintain their texture and retain their nutritional value, it’s best not to peel the zucchini before spiralizing. Peeling exposes the flesh, leading to softer, mushier noodles.
- The real key to stir-fry success is to have all of your ingredients prepared before you fire up the flames. Stir-frying is a super-quick cooking technique, so you’ll want everything within reach to avoid a mad-dash across the kitchen.
- To avoid soggy stir-fried veggies, preheat your skillet or wok before adding any ingredients. A hot pan helps to quickly sear the vegetables and maintain their texture. And don’t overcrowd the pan. Cook the vegetables in small batches, allowing them enough space to sear.
- Leftovers will last for 1 to 2 days when stored in an airtight container in the refrigerator.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This was absolutely delicious! Instead of zoodles, I served it over cauliflower rice and used a chopped zucchini, which I stir fried with the other veggies. Such deliciousness with so few calories.
Awesome! I’m so glad you enjoyed the recipe, Carol!
OMG, this was DELICIOUS‼️
All the veggies (except for the fresh ginger, which I had to buy) either came out of our own garden or were given to us by a fellow-gardener. I was out of hoisin sauce, so I used “House of Tsang, Szechuan Spicy Stir-Fry Sauce”, which we LOVED; because, it is spicier than hoisin Sauce. This recipe calls for a lot of chopping, but it was worth every moment. I will DEFINATELY be making this again.
Amazing! I’m so thrilled you enjoyed the recipe, Pati!
I did this as a more traditional stir fry over rice instead of zoodles and everyone ate it up, no leftovers. My 15 y/o said “I really like this sauce” not once but twice! Definitely gonna make this again.
AMAZING! I’m so thrilled your family enjoyed the recipe, T!
Made it with leftover chicken in place of shrimp.
YUM! I’m so glad you enjoyed the recipe, Dee!
Made it for Sabbath lunch and loved it! Thanks!
I’m so glad you enjoyed the recipe!
Excellent dish and only 2 points on WW for the olive oil
I’m thrilled you enjoyed the recipe, Maggie!
This was really really good! Easy to prepare and had tons of flavor!
I’m so thrilled you enjoyed the recipe, Jamie!
Ok I did clearly something wrong my noodles melted , they everything got so soupy the moment I add the noodles , what I did wrong?
Thank you
Hi Dulce – What do you mean by melted?
I swear it looks like there are some kind of pasta noodle In this picture. Am I seeing things. Sounds amazing, but could you clarify if there are noodles in this recipe.
Thanks, Jan
Just zucchini noodles! :)
Great recipe!
We made the shrimp version last night using a vegetable peeler for the zucchini.
Everyone really loved it.
It’s a keeper!
We’ll be making it again today with chicken.
So yummy !
Thank you for the delicious recipes!
You are so welcome, Linda! I’m thrilled you enjoyed the recipe!
Hi
Loved the look of this recipe
Looking forward to receiving more of your recipes
Jan
I hope you enjoy the stir-fry recipe, Jan!
Wow!! This was so good! easy and quick.
I did a few short cuts Found shredded Squash at Whole foods and frozen Asian Vegetables from Trader Joes
I’m thrilled you enjoyed the recipe, David!
The fresh Asian stir-fry from TJ is much better than frozen but don’t keep it more than a couple of days.
Amazing! A huge hit, even with my picky husband. He came in from outside just as we were dishing up and couldn’t believe how fragrant the house smelled. He hobbled it up. We will have to double the recipe next time! Thank you for the amazing recipe!
You are so welcome! I’m thrilled you enjoyed it!
Delicious! Instead of shrimp I used tofu (our family is vegetarian) and used carrots and sliced zucchini and squash over udon noodles. I also used green onions instead of red (but will use red next time.) Didn’t change the sauce. Made for a happy family. Even my 4 yo ate the vegetables this time! Excellent!
So thrilled to hear this, Laurie!
Love this recipe but what is hoisin sauce?
Hi Shanaya! Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine. It can be found in most major grocery stores in the international aisle.
So good! I added thin sliced fresh Serrano peppers for a kick. I appreciate the tip on what to do if you don’t have a sprializer, worked great! This will become one of my staples.
Awesome! I’m so thrilled you enjoyed the recipe, Carrie!
Love this!
I found a low carb Hoisin sauce recipe and used that and cut out the carrots – it brought the carbs down to 7g per serving vs the 17g.
Thanks for your note, Allison!
Love this recipe. I made a double batch for lunch & all. My niece was like OMG if this is how you eat healthy count me in LOL!!!
Awesome! Love hearing this, Edna!
I can’ wait to try this !
Enjoy!
Sign me up for email
Add you now, Bill! Thanks so much for your readership!
WOW! OMG! This was DELICIOUS! Yes, the sauce was so good we slurped it up and sopped it up. I can hardly wait to try the next recipe!
Love hearing this, Terri! Thrilled you enjoyed the recipe :)
This was absolutely delicious! Love the sauce!
Awesome! Thanks so much for rating the recipe, Anne!
Please add me to your mailing list. Always looking for healthy dishes for my diabetic husband and myself. Thank you
Adding you now, Judith! Thanks so much for your readership :)
This was really good. I have really good pans so I find I can use less oil, I was able to cook this with only 1 tablespoon of oil making it only 5 WW pts. This made a delicious lunch:)
So glad you enjoyed the recipe, Reva!
Going to try this yummy recipe! Please add me to your email list too!
Jean
Adding you now, Jean! Thanks so much for your readership!
I made this dish now 2 days in a row because I wanted my daughter to try it and she loved it! She is a vegan so I gave it to her without the meat. The 1s night I made it with shrimp and the 2nd time I made it with beef. It is definitely a keeper.
Thrilled to hear you are enjoying the recipe, Laura!
Love your recipes. Please add me to your list.
Jane
Adding you now! So glad you’re enjoying the recipes, Jane!
can you add me to mailing list please
Adding you now, Gina! Thanks for your readership. :)
Checked out your recipe for zucchini noodles w/ shrimp. Need time to make it. Your site seems well organized and user-friendly.
Had to buy Hoisin sauce. Didn’t see the recipe for that. But all good.
I have made this recipe twice and my family love it :))
It is very tasteful and easy to make, thx you!!
Woohoo! So glad you’re enjoying the recipe, Mayrah!
please add me to yo mailing list Thank you
Adding you now! Thanks for your readership, Debbie :)
Hello,
I do a lot of meal prep and I need to make this! It looks so yummy!
How long will this last in the fridge or freezer? Any tips for reheating?
Thank you :)
Hi there! If you cook this dish, you can save it for a day in the fridge in an airtight container. Zucchini noodles uncooked will last in an airtight container in the fridge for a few days but pat them dry with a paper towel before using. Hope that helps!
Made this just now as a low carb dinner for myself. Taste is good although I did need to add a little salt. My only issue was that the beautiful thick sauce became watery as soon as the zoodles got in the pan. Extra sauce is good, but made me want rice to soak it all up!
Thank you for your recipe! Made it for the family and there were no leftovers, that’s how much we enjoyed it! The tasty combination of the sauce was perfect. ☺
Love to read that!
Starting to cut carbs out of our diet, I never would have thought to substitute pasta noodles with zucchini noodles. I love pasta and this dish is excellent. I decided to give this a try after I saw someone make coleslaw using butternut squash instead of cabbage.
Making it tonight…a little later than planned since I sliced a piece of my thumb off using the mandoline making the noodles. Blah! But still excited to eat it!!
This looks & sounds great……getting the shrimp out of the freezer now! Thanks for sharing. Sign me up on your email list.
Adding you now, Jude! Thanks so much for your readership!
This looks very good I will use the recipe for a class fraction project I’m 11
Good luck on your project and enjoy the recipe, Dre’onna!
I just made this tonight and it was absolutely delicious – I will definitely make it again, soon! It seems like it would be very versatile too, which I love. Thanks for a great recipe :)
Awesome! Thrilled you enjoyed the recipe, Christine!
Going to try this. You have many great recipes.
Thanks so much, Karen! Enjoy!
Any idea on the calorie count??
Hi Veronica! We’re working on providing nutritional information for our recipes. Stay tuned!
Please add me to your email list.
Adding you now! Welcome to Just a Taste :)
Made this tonight for dinner (subbed chicken for shrimp) and it was easy, SO delicious, and very filling!! Thank you! I will definitely be putting this in the regular rotation. :)
Great substitution! So glad you enjoyed the recipe!
This was absolutely delicious. Will be a staple meal in my household.
Love hearing this! So glad you enjoyed the recipe, Nikki!
I made this tonight and my husband and I both loved it! As there were only two of us, I halved the recipe which worked fine, for the most part. I happened to have asparagus on hand, but no sugar snap peas, so I substituted them and it was beautiful. If I did it again for two, I would doubled the zoodles. Otherwise…it was TO LIVE FOR (nothing is worth dying for!). Thank you :-)
Awesome! So glad you and your husband enjoyed the recipe, Jennifer!
Please ado me to your email list.
Adding you now, Julie! Welcome to Just a Taste!
this was absolutely delicious!! and oh so simple :) i made my own hoisin sauce cuz i was out, and subbed broccoli slaw for the veggies aside from the onion. i subbed tofu for shrimp cuz we are crazy vegans over here. i will make this again and next time use peppers and mushrooms i think. YUM!!
Awesome! So glad you enjoyed the recipe, Suzi!
Do you know the nutritional facts of this recipe?
Hi Melissa – We are working on providing nutritional information for our recipes. Stay tuned!
Looks delicious! Can’t wait to try it.
Thanks so much, Sandy! Enjoy :)
Please add me to your email. Would Love to recieve your recipes. Thank you.
Thanks so much for wanting to stay up-to-date with Just a Taste, Tannya! I’ve added you to our email list!
Sign me up
Hi Bill! I’ve added you to the Just a Taste email list. So glad you want to stay up-to-date with us!
Great, I will try this tonight!
Excellent, Sheila! Enjoy!
Need the Asian zucchini shrimp recipe. I have search can’t find it. Please email to me at ingraking@gmail.com thanks. Making for dinner tonight.
Hi Ingra – If you are viewing the site on a mobile device, press “TAP HERE TO READ THE FULL POST” and you’ll see the recipe. I’ll email you the link now. Enjoy!
My wife and I are eating healthier these days and feeling much better for it. It looks like your recipes are like that as well. Please include us in your recipe e-mailings, thank you!
You’re all signed up! Thanks so much for stopping by, Charlie!
This was my very first zoodle dish and it was amazing! The flavors were spot on and there were zero leftovers. The only thing I did differently was to use broccoli instead of sugar snaps, and that was only because I didn’t want to put on pants (or a bra) and go to the store. Thank you so much, Kelly. Not just for this recipe, but for inspiring me!
You are so welcome, Nancy! Loved reading your comment :)
I just got my husband to agree to eat healthier and he is crazy for stir-fry meals! I think he will be amazed this is healthy for us! :) Just love your website
Enjoy, Priya!
really amazing and easy to follow….. taste good
So glad you enjoyed the recipe!
Oh I was so happy to pin this one! I just got my husband to agree to eat healthier and he is crazy for stir-fry meals! I think he will be amazed this is healthy for us! :) Just love your website!
Awesome! Enjoy :)
Made this tonight, it’s wonderful! Only thing was mine was too watery so I had to section it off and turn it on high for like 10 seconds a section. Otherwise it was excellent!!
also, fresh plantain noodles, asiago heated spiralized fries, this extreme green veggie dish, Asian zucchini noodle panfry just to give some examples. Hell, I even have an entire Pinterest board loaded with spiralizer
Hi do you know where i can found the kitchen utensil in the picture
Hi Marta! It’s the OXO Mandoline. Here’s an affiliate link to buy it online: http://www.amazon.com/gp/product/B001THGPDO?ie=UTF8&camp=1789&creativeASIN=B001THGPDO&linkCode=xm2&tag=jusatas-20
That’s an awesome substitution idea! I have spaghetti squash at home and couldn’t what to do with it. Thanks!
Can you tell me the calorie, nutrition info for this meal please?
Wow, such a mouth-watering recipes.. most importantly the combination of “Asian Zucchini Noodle Stir-Fry with Shrimp” seems divine… ohh.. cant wait.. gonna try it soon… !!
I saw your post in Pinterest, and this zucchini noodle looks delicious. I love your site!
Thanks so much! This is the mandoline I used (this is an affiliate link): http://www.amazon.com/gp/product/B003L0OP1G?ie=UTF8&camp=1789&creativeASIN=B003L0OP1G&linkCode=xm2&tag=jusatas-20
Hi ! Looks delicious this recipe . Have to try it this weekend. I’ve just found your site and love your recipes. Thanks
Thanks so much, Sarah! Welcome to Just a Taste :)
this is really nice recipe love to eat this recipe
Regards
Rosy
I absolutely LOVE this recipe! I have made it with shrimp and tonight. This recipe looks awesome and surely it will taste fantastic
Regards
Anjali
Can you tell me if the hoisin sauce has any sesame oil or anything with sesame in it? My husband has very allergic reactions to it. The recipe looks so good an we love veggies an stir fry, but don’t want to give him an attack. I will not do toasted seeds either. Your recipes all look good, will have to try a bunch of them. Thanks!
Hi Sharon – All brands of hoisin vary in their ingredients so you should check the brands at your local grocery store.
I made this for dinner tonight. It was delish! Thank you for the recipe.
So glad you enjoyed the recipe, Claudia!
Thanks kelly for giving such a good post
Regards Ankit :)
Not sure where you live but I am in NY where we have Aldi and I was able to buy a mandoline for $5
I made this last night and it came out fantastic!!! Thanks or the recipe Kelly.
Awesome! So glad you enjoyed the recipe, Breanna!
Does this make good leftovers? Or is better to eat the day you make it? Just wondering if I need to half the recipe or not. Thanks! Looks delicious and I can’t wait to make it!
It makes great leftovers!
@Kelly
Thanks Kelly
Regards
Priyanka
@Kelly
Your all recipes are awesome . today is my birthday. i wll make this asian zucchini noodles.
Regards
Priyanka
Awesome! Happy birthday and enjoy!
I NEED to try this!!!!!
Greetings from Brasil! :)
Hello from Los Angeles!
I absolutely LOVE this recipe! I have made it with shrimp and tonight I am trying it with chicken! I can’t wait to try others from you — great blog!
-Rachael
chaosandbravery.com
Awesome! So glad you enjoyed it!
Made this tn and it was delicious! Followed the recipe exactly. Very tasty and will make again!
So glad you enjoyed the recipe, Lauren!
Taste great!!! How many calories does this have??
So glad you enjoyed the recipe, Jocie! I am not a nutritionist so I do not provide calorie counts for any of my recipes.
Made this tonight – hit it outta the park! Only tweak for next time might be a hint more ginger…only because I love ginger. Never made zucchini noodles before but loved them & will be using them again. Thanks!
Awesome! So glad you enjoyed it!
Do you have nutritional info for the recipe? I’d like to know calories per serving. Thanks
Hi Pat – I’m not a nutritionist so I don’t provide nutritional values for any of my recipes, as I wouldn’t be able to guarantee they’d be 100% accurate.
I’ve made this recipe twice now and I LOVE it. So easy and so very tasty. Thank you so much for sharing. I know it’s one I’ll make again and again.
Awesome! So glad you are enjoying the recipe, Sue!
Made this last Sunday for dinner. Used my vegi peeler for the zucchini and worked great. Saw the previous post on the fresh zucchini spaghetti – will do that next time.
This was delicious and makes great reheats for lunch the next day!!
Awesome! So glad you enjoyed the recipe!
Do you have a favorite or preferred brand of Hoisin? I can never seem to get something that I love!
Hi Sarah! I really like the Dynasty brand of hoisin sauce the best. It’s a yellow and orange label :)
Made this tonight & it was a huge hit with my whole family! My kids (9 & 10yrs.) love stir-fry & I wanted to try something different. Only changes I made were: subbed roasted spaghetti squash for the zucchini because zucc. isn’t in season right now. I also added broccoli because my kids love it & can’t say “no” to that. The flavor of the sauce is what really brought this dish to life. Will definitely make again!!
I bought fresh zucchini noodles from Whole Foods, any idea how much I should use for this reciepe? Thank you!
About 3 heaping cups!
What device is that? I need it lol where’d you get it from?
Hi Latoya! It’s a mandoline :) You can buy them online or at any cooking store.
Waahh!! Shrimp all over. I loved cooking zuchhini noodles but I usually put the best dimsum hk with some vegetables and chicken, but since I love shrimp and I saw this, well then will be putting shrimp instead of dim sum. Yay! Can’t wait to prepare it.
This looks incredible, Kelly! Love that you made it with zuchhini noodles, looks like the perfect meal!
Definitely sounds good!
I had this up on my screen and while I’m drooling over it my mom walks by, totally does a double take, and says “What is that??!” We agreed that I have to make it! It looks delicious!
Currently obsessed with veggie noodles! Love how quick and easy this recipe is!