A light Asian-inspired zucchini noodle stir fry packed with fresh ingredients and tons of flavor — this is a perfect recovery meal after the holidays, or anytime you need a break from heavy foods.
This is loaded with fresh zoodles, peppers, carrots, cashews, and fresh herbs that come to life in a light soy and teriyaki sauce. I kept it vegan- and vegetarian-friendly, but you could add some meat for protein. It’s perfect for lunch or dinner!
Veggie Stir Fry with Zucchini Noodles
- 1½ teaspoons sesame oil
- 1 bunch scallions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh ginger
- 2 carrots, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 2 cups snap peas
- 4 cups of cut zoodles (make your own or store-bought)
- 1 tablespoon soy sauce, more to taste
- 1 tablespoon teriyaki sauce, more to taste
- ¼ cup chopped fresh cilantro
- Toasted sesame seeds, optional
- Cashews, chopped, optional
1. In a large sauté pan, heat the oil over medium heat. Add the scallions, garlic and ginger, and sauté until fragrant, 1-2 minutes.
2. Add the snap peas first, and a minute or two later, the carrots and bell pepper. Sauté until the vegetables are crisp tender, about 4-5 minutes in total.
3. Add the zucchini noodles, soy sauce and teriyaki, and continue to cook, tossing, about 2 minutes more until noodles have softened.
4. Serve warm, garnished with cilantro. Top with sesame seeds and cashews, if you desire.