Veggie Stir Fry with Zucchini Noodles

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!

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Veggie Stir Fry with Zucchini Noodles

Course Main Course

Cuisine Chinese

Keyword stir-fry, zoodles, zucchini

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2

Ingredients

• 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

Preparation

1. 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. 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. 3. Add the zucchini noodles, soy sauce and teriyaki, and continue to cook, tossing, about 2 minutes more until noodles have softened.
4. 4. Serve warm, garnished with cilantro. Top with sesame seeds and cashews, if you desire.

Bon Appetit!
xx—BB