Make this light and fresh vegetable stir fry using zucchini noodles for a crunchy, filling, and healthy summer dinner alternative to pasta.
Author:purejoyalex
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:2 servings 1x
Category:Dinner
Method:Stir Frying
Cuisine:Asian Inspired
Diet:Vegetarian
Ingredients
Scale
3 medium zucchini
1 tablespoon olive oil
1 cup sliced carrots
1 cup sliced bell peppers (any color)
1/2 cup chopped broccoli florets
1/4 cup chopped scallions
For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
2–4 tablespoons hot water (to thin)
Instructions
Prepare the zucchini noodles using a spiralizer. Set the zoodles aside.
In a small bowl, whisk together all peanut sauce ingredients: peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic. Add hot water one tablespoon at a time until the sauce reaches a pourable consistency.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the carrots, bell peppers, and broccoli to the skillet. Stir fry for 3 to 4 minutes until the vegetables begin to soften slightly but remain crunchy.
Add the zoodles and scallions to the skillet. Toss quickly for about 1 minute. You want the zoodles to warm through but not become watery.
Remove the skillet from the heat. Pour the peanut sauce over the vegetables and zoodles. Toss gently until everything is evenly coated.
Serve immediately as a vegetable stir fry.
Notes
If you do not have a spiralizer, use a vegetable peeler to create wide, flat ribbons from the zucchini.
For extra protein, add 1 cup of cooked edamame or shredded chicken to the stir fry before adding the sauce.
This recipe works well cold, making it a great option for meal prepping for salads.