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–+ servings

Zucchini Noodle Stir Fry

This quick and healthy zucchini noodle stir fry is a flavorful gluten-free meal perfect for busy families. It's packed with vegetables and comes together in minutes.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 medium carrots, spiralized
  • 1 medium red onion, sliced thin
  • 1 medium red bell pepper, sliced
  • 3 medium zucchinis, spiralized
  • 1 tsp ginger, minced
  • 4 cloves garlic, minced
For the Sauce
  • 4 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 2 tsp light brown sugar
For Serving (Optional)
  • 1 small cashews for serving
  • 1 small sesame seeds for serving

Equipment

  • Large skillet
  • Spiralizer

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the spiralized carrots, sliced red onion, and sliced red bell pepper. Cook for 4-5 minutes, or until the carrots and bell pepper begin to soften.
  2. Add the spiralized zucchinis, minced ginger, and minced garlic to the skillet. Cook for 2 more minutes, stirring frequently. Remove the skillet from the heat.
  3. In a small bowl, whisk together the soy sauce, rice wine vinegar, hoisin sauce, sesame oil, and light brown sugar. Pour the sauce over the vegetables in the skillet. Toss everything to coat evenly.
  4. Serve immediately. Garnish with cashews and sesame seeds, if desired.

Nutrition

Calories: 160kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 699mgPotassium: 639mgFiber: 4gSugar: 12gVitamin A: 6322IUVitamin C: 69mgCalcium: 55mgIron: 1mg

Notes

This stir fry is also delicious served cold. Leftovers can be enjoyed straight from the refrigerator the next day, similar to a cold Asian noodle salad.

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