Description
A quick and healthy Zucchini Noodle Stir Fry bursting with fresh vegetables and a flavorful Asian-inspired sauce. This low-carb, vegetarian dish is perfect for a light dinner or lunch, offering a delicious way to enjoy spiralized zucchini with a medley of crunchy veggies and aromatic garlic and ginger.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, spiralized into noodles
- 1 red bell pepper, sliced thin
- 1 cup shredded carrots
- 1/2 cup snap peas, trimmed
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (optional)
Other
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Prepare the skillet: Heat the sesame oil in a large skillet or wok over medium-high heat to warm the pan and bring out the oil’s nutty flavor.
- Sauté aromatics: Add the minced garlic and freshly grated ginger to the hot oil and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Cook vegetables: Add the thinly sliced red bell pepper, shredded carrots, and trimmed snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add zucchini noodles: Gently toss in the spiralized zucchini noodles and cook for another 2 to 3 minutes, ensuring they become tender yet maintain a slight bite without becoming watery.
- Mix the sauce: In a small bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, and optional sriracha until well combined.
- Combine and heat through: Pour the sauce over the stir-fried vegetables and zucchini noodles, stirring gently to coat everything evenly. Cook for an additional minute to heat the sauce through.
- Finish and serve: Remove from heat, sprinkle with chopped green onions and sesame seeds, season with salt and pepper to taste, and serve immediately for best texture and flavor.
Notes
- Zucchini noodles cook very quickly; avoid overcooking to keep them from becoming watery.
- To boost protein, add cooked tofu, chicken, or shrimp during vegetable stir-fry step.
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust sriracha quantity to control spiciness based on preference.
- Use fresh ginger for best flavor; powdered ginger can be used in a pinch but reduce quantity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 8g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
