Description

Craving a light, colorful dish that’s bursting with flavor and good-for-you ingredients? This Zoodle Stir-Fry is your perfect choice! Featuring zucchini noodles (zoodles) tossed with crisp carrots, bell peppers, snap peas, and a savory soy-ginger sauce, this stir-fry is a vibrant, healthy delight

Ingredients

Here’s what you need to make Zoodle Stir-Fry. Each ingredient adds to the crisp, savory, and fresh magic.

Sesame Oil (1½ tsp, or 1 Tbsp olive oil): Adds nutty flavor or mild richness.
Scallions (1 bunch, thinly sliced): Provide mild, oniony crunch.
Garlic (2 cloves, minced): Brings bold, savory depth.
Fresh Ginger (1 Tbsp, chopped): Adds warm, zesty spice.
Carrots (2, cut into thin strands): Offer sweet, crunchy texture.
Red Bell Pepper (1, cut into thin strands): Adds vibrant color and sweetness.
Snap Peas (2 cups): Provide crisp, sweet crunch.
Zucchini (4, cut into noodles): Create a low-carb, tender base.
Soy Sauce (¼ cup): Adds savory, umami flavor (use tamari for gluten-free).
Rice Vinegar (3 Tbsp): Brings tangy, mild acidity.
Fresh Cilantro (¼ cup, chopped): Infuses vibrant, herbaceous freshness.

Substitutions and Variations

Zucchini: Swap with yellow squash noodles or shirataki noodles for variety.
Snap Peas: Replace with green beans, broccoli florets, or snow peas.
Carrots: Use daikon radish or parsnips for similar crunch.
Soy Sauce: Swap with tamari (gluten-free), coconut aminos (soy-free), or liquid aminos.
Sesame Oil: Use olive oil or avocado oil for a milder flavor.
Keto Adjustment: Already keto-friendly (~4–5g net carbs per serving); reduce carrots to 1 for stricter keto.
Vegan Version: Already vegan; ensure soy sauce or tamari is vegan-certified.
Spicy Version: Add ½ tsp red-pepper flakes or 1 tsp sriracha with the soy sauce.
Protein-Packed: Add ½ lb sautéed shrimp, chicken, or tofu (cook separately, 3–5 minutes).

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Instructions

Step 1: Sauté Aromatics

In a large sauté pan, heat 1½ tsp sesame oil (or 1 Tbsp olive oil) over medium heat.
Add 1 bunch thinly sliced scallions, 2 minced garlic cloves, and 1 Tbsp chopped fresh ginger; sauté until fragrant, 1–2 minutes.

Tip: Mince garlic and ginger finely for even flavor; stir constantly to prevent burning.

Step 2: Cook Vegetables

Add 2 carrots (cut into thin strands), 1 red bell pepper (cut into thin strands), 2 cups snap peas, and 4 zucchini (cut into noodles).
Sauté until the vegetables just begin to become tender, 5–6 minutes.

Tip: Use a spiralizer for zucchini noodles; cut carrots and peppers into thin matchsticks for quick cooking.

Step 3: Add Sauce

Add ¼ cup soy sauce and 3 Tbsp rice vinegar to the pan.
Continue cooking, tossing occasionally, until the vegetables are very tender and flavorful, 3–4 minutes.

Tip: Toss gently to avoid breaking zoodles; adjust sauce to taste with extra soy or vinegar if needed.

Step 4: Serve

Transfer the stir-fry to plates or a serving bowl.
Garnish with ¼ cup chopped fresh cilantro.
Serve warm.

Tip: Serve immediately to keep zoodles from releasing excess water; offer extra cilantro for garnish.