Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
For the Stir-Fry:
- 3 medium zucchinis, spiralized (a.k.a. zoodles—because it’s fun to say)
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned (or matchstick-cut for less stress)
- 1 cup snap peas
- 2 green onions, sliced (green and white parts separated)
- 2 tbsp sesame oil (for that classic stir-fry aroma)
For the Sauce:
- 3 tbsp soy sauce (low-sodium, because balance)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional, but adds a sweet kick)
- 1 tsp sriracha (or more if you’re a spice lover)
- 1 tsp ginger, minced (or grated)
- 2 garlic cloves, minced (your stir-fry’s secret weapon)
For Garnish:
- Sesame seeds
- Fresh cilantro or parsley (optional, but oh-so-fresh)
- Lime wedges
Instructions
- Prep Your Veggies:
- Spiralize the zucchini, chop your veggies, and set them aside. Prepare for a color explosion in your kitchen.
- Mix the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin (if using), sriracha, ginger, and garlic. This is where the magic happens, so taste and adjust as needed.
- Heat Things Up:
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions, broccoli, carrots, and snap peas. Stir-fry for 3–4 minutes, or until the veggies are crisp-tender but still vibrant.
- Zoodles Time:
- Push the veggies to one side of the skillet. Add the remaining 1 tablespoon of sesame oil and toss in the zucchini noodles. Stir-fry for 2 minutes, just until they soften slightly but still have some crunch.
- Combine and Coat:
- Pour the sauce over the veggie medley and toss everything together. Stir-fry for 1–2 minutes to heat through and coat all the veggies in saucy goodness.
- Garnish and Serve:
- Transfer to bowls, sprinkle with sesame seeds, and top with the green parts of the onions. Add cilantro and lime wedges for extra flair. Serve hot and bask in your veggie-packed triumph.
Do’s and Don’ts
DO:
- Use a spiralizer for those perfect zoodles (or buy pre-spiralized for an easy win).
- Cook the zucchini noodles briefly to avoid sogginess—nobody likes limp zoodles.
- Customize the veggies based on what you have—mushrooms, cabbage, or baby corn work too.
DON’T:
- Overcook the zucchini noodles! They should be tender but still hold their noodle shape.
- Skimp on the sauce—it’s the flavor backbone of the dish.
- Forget to taste-test the sauce before adding it—it’s your chance to adjust sweetness, saltiness, or spice levels.
Optional Add-Ins and Variations:
- Protein Power: Add tofu, shrimp, chicken, or scrambled eggs for extra oomph.
- Noodle Swap: Try spaghetti squash or shirataki noodles for a twist.
- Extra Crunch: Sprinkle toasted peanuts or cashews on top for a nutty finish.
Zucchini Noodle Stir-Fry is proof that healthy and delicious can coexist in harmony. It’s quick, colorful, and so satisfying you’ll forget it’s low-carb—unless you’re busy showing off your zoodles on Instagram. 🍜🌱✨
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