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Zucchini Noodle Stir-Fry

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A vibrant, Asian-inspired stir-fry that swaps traditional noodles for light, veggie-packed zucchini ‘zoodles’, tossed with a sweet-savory soy-hoisin sauce, crisp vegetables, and a touch of sesame.

Ingredients

Scale
  • 1 tbsp olive oil
  • 2 medium carrots, spiralized
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 medium zucchinis, spiralized
  • 1 tsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 4 tbsp low-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp toasted sesame oil
  • 2 tsp light brown sugar
  • 2 tbsp roasted cashews, roughly chopped (optional)
  • 1 tbsp toasted sesame seeds (optional, for garnish)

Instructions

  1. Heat the olive oil in a large skillet or wok over medium-high heat.
  2. Add the spiralized carrots, sliced onion, and bell pepper; stir-fry 4–5 minutes until the vegetables begin to soften.
  3. Stir in the zucchini noodles, minced ginger, and garlic; cook 2 minutes, just until the zoodles are crisp-tender.
  4. Reduce heat to medium, then pour in the soy sauce, rice wine vinegar, hoisin sauce, sesame oil, and brown sugar. Toss well to coat all the vegetables.
  5. Remove from heat and immediately plate the stir-fry. Sprinkle with cashews and sesame seeds if using, and serve hot.

Notes

  • Tastes great cold the next day—think Asian noodle salad!
  • Add tofu, tempeh, or your favorite cooked protein for a heartier meal.
  • Swap in yellow squash for part or all of the zucchini for color variety.
  • Kick up the heat with crushed red-pepper flakes or sliced chili.

Nutrition

Keywords: zoodles, zucchini noodle stir-fry, vegan, low-carb, Asian

Find it online: https://yumrecipesnow.com/zucchini-noodle-stir-fry/