Tasty Korean Zucchini Noodles Recipe

DIRECTIONS: In a small bowl, whisk together the soy sauce, honey and sesame oil. In a large bowl, combine the beef and the onions. Pour in just 1/3 of the soy/honey/sesame oil mixture (and reserve the rest of the sauce for later). Set beef/onions aside to marinate on the counter while you prepare the rest of recipe.


Using a spiralizer on “spaghetti” setting (about 1/8-inch), spiralize the zucchini. Cut the zucchini noodle strands into easy-to-eat lengths, then set zucchini aside. Spiralize the carrots using the same setting. Cut carrot strands into 2″ lengths to make it easier to stir fry. Gather all the remaining ingredients and have them nearby the stove for easy access. The rest of this recipe only takes 10 minutes! Heat a wok or large saute pan over medium-high heat. When hot, swirl in a little cooking oil. Pour in the beaten egg and tilt the pan so that the egg cooks in a thin, even layer. Cook until set on the edges and bottom, flip the egg and cook until firm. Remove egg to cutting board and julienne into thin strips. Place egg strips into a large serving bowl or platter. Give the pan a good wipe if needed, return to medium-high heat. When hot, swirl in some cooking oil. Add in the green onions, garlic, mushrooms, spiralized carrots. Stir fry for 30 seconds until the green onions are bright green and the carrots have softened slightly. Add in the spinach/kale and stir fry for 30 seconds until the leaves have softened.