Description
A light and filling stir-fry dish made with zucchini noodles and fresh vegetables, perfect for a quick weeknight dinner or healthy lunch.
Ingredients
Scale
- 2 medium zucchinis, spiralized into noodles
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
Instructions
- Prepare the zucchini noodles by spiralizing the zucchinis and setting them aside.
- In a large skillet or wok, heat the olive oil over medium-high heat and sauté the minced garlic and grated ginger for about 30 seconds.
- Add the sliced bell peppers, julienned carrots, and broccoli florets to the skillet and stir-fry for 3-5 minutes until tender-crisp.
- Incorporate the spiralized zucchini noodles into the skillet and stir gently to combine.
- Pour the soy sauce and sesame oil over the mixture, tossing to coat evenly, and cook for an additional 2-3 minutes.
- Season with salt and pepper to taste, adjusting the soy sauce if needed, then remove from heat.
- Garnish with sliced green onions and serve warm.
Notes
- For gluten-free options, use tamari instead of soy sauce.
- Consider adding protein like tofu, chicken, or chickpeas for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Zucchini Noodle Stir-Fry, Healthy Stir-Fry, Vegan Recipe, Quick Dinner