Zucchini Noodle Stir-Fry (Print Version)
Spiralized zucchini with crisp vegetables in a savory Asian-inspired sauce, ready in just 20 minutes for a quick low-carb meal.
# Ingredients:
→ Noodles & Vegetables
01 -
2 medium zucchinis, spiralized
02 -
1 red bell pepper, thinly sliced
03 -
1 cup snap peas or snow peas
04 -
1 carrot, julienned
05 -
2 green onions, chopped
06 -
2 cloves garlic, minced
07 -
1 tbsp fresh ginger, grated
08 -
1 tbsp sesame oil
→ Sauce
09 -
3 tbsp tamari or soy sauce (use tamari for gluten-free)
10 -
1 tbsp rice vinegar
11 -
1 tbsp maple syrup or agave
12 -
1 tsp toasted sesame oil
13 -
1/4 tsp red pepper flakes (optional)
→ Garnish
14 -
Toasted sesame seeds
15 -
Fresh cilantro or basil leaves (optional)
16 -
Lime wedges
# Steps to Follow:
01 -
In a small bowl, whisk together all sauce ingredients and set aside.
02 -
Heat sesame oil in a large skillet or wok over medium-high heat.
03 -
Add garlic and ginger; sauté for 30 seconds until fragrant.
04 -
Add bell pepper, carrot, and snap peas. Stir-fry for 2–3 minutes until just tender.
05 -
Add spiralized zucchini noodles and green onions. Cook for 2–3 minutes, tossing gently.
06 -
Pour in the sauce and stir-fry everything together for another 1–2 minutes until heated through but zucchini noodles remain firm.
07 -
Remove from heat and garnish with sesame seeds, herbs, and lime juice if desired. Serve immediately.
# Additional Notes:
01 -
Do not overcook zucchini noodles or they will become soggy.
02 -
Add tofu or edamame for a protein boost.
03 -
Use pre-spiralized zucchini for faster prep.