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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.