Description
A light and nutritious Zucchini Noodle Stir Fry featuring spiralized zucchini noodles tossed with vibrant bell peppers, carrots, and a savory coconut aminos sauce. This quick and easy stovetop recipe is perfect for a low-carb, gluten-free, and flavorful meal that can be customized with your favorite protein.
Ingredients
Scale
Vegetables
- 4 medium zucchinis (spiralized into zoodles, about 4 cups)
- 1 cup bell peppers (sliced; mix of red, yellow, green)
- 1 cup carrots (shredded or julienned)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 scallions (sliced)
Sauce & Oils
- 3 tbsp coconut aminos or low-sodium soy sauce
- 1 tbsp sesame oil
Protein (Optional)
- 1 cup protein (e.g., chicken, shrimp, or tofu) – optional
Instructions
- Prepare the Zoodles: Spiralize the zucchinis to create about 4 cups of zucchini noodles. Place them on paper towels to absorb any excess moisture, which helps prevent a soggy stir fry.
- Sauté the Aromatics: Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, releasing their flavors.
- Add Your Vegetables: Add the sliced bell peppers and shredded or julienned carrots to the skillet. Stir-fry for approximately 5 minutes, cooking until the vegetables soften slightly but still retain a crunchy texture.
- Combine Zoodles & Sauce: Gently fold in the zucchini noodles along with 3 tablespoons of coconut aminos or low-sodium soy sauce. Cook for an additional 3 to 4 minutes, warming the noodles but keeping them tender-crisp.
- Finish & Serve: Remove the skillet from heat. Stir in the sliced scallions to add fresh flavor and garnish. Serve the stir fry hot, optionally topped with your choice of cooked protein such as chicken, shrimp, or tofu.
Notes
- Spiralizing the zucchini and drying it on paper towels helps to keep the stir fry from becoming watery.
- For added protein, pre-cook chicken, shrimp, or tofu separately and add toward the end of cooking.
- Use coconut aminos as a gluten-free and lower-sodium alternative to soy sauce.
- This recipe can be adjusted to include other vegetables like snap peas or mushrooms.
- Cook the zucchini noodles just until warm to maintain their firm texture and prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
