Easy 5 Steps: Low Calories Zucchini Noodles

Servings: 2
Prep: 10 minutes
Cook: 15 minutes


  • 2 tablespoons reduced-sodium/lite soy sauce
  • 1 teaspoon chopped garlic
  • 3 cups frozen Asian-style stir-fry vegetables
  • 1 cup quartered mushrooms
  • 1 1/2 pound (3 medium) spiralized zucchini
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt

  1. To make the sauce, in a small bowl, combine soy sauce, garlic, and seasonings. Mix well.
  2. Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add frozen veggies and mushrooms. Cook and stir until frozen veggies are hot and mushrooms have softened, about 5 minutes.
  3. Add zucchini. Cook and stir until hot and slightly softened, about 3 minutes.
  4. Transfer veggies to a strainer, and thoroughly drain excess liquid.
  5. Return wok to medium-high heat, and add drained veggies. Add sauce, and cook and stir until evenly distributed and mostly absorbed, about 2 minutes.

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