Healthy Easy Zucchini Noodle Stir-Fry (Printer-friendly)

Vibrant stir-fry with spiralized zucchini noodles and a creamy peanut sauce, quick and nutritious.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis, spiralized (about 6 cups)
02 - 1 large red bell pepper, thinly sliced
03 - 1 large carrot, julienned or spiralized
04 - 1 cup snap peas, trimmed and halved
05 - 2 green onions, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped

→ Peanut Sauce

07 - 1/3 cup natural peanut butter
08 - 2 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon lime juice
11 - 1 tablespoon maple syrup or honey
12 - 2 teaspoons toasted sesame oil
13 - 2 cloves garlic, minced
14 - 1 teaspoon fresh ginger, grated
15 - 2 to 4 tablespoons warm water
16 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

17 - 2 tablespoons roasted peanuts, chopped
18 - Additional cilantro or green onions

# How to Make It:

01 - Spiralize zucchinis and carrots into noodle form. Slice bell pepper thinly, trim and halve snap peas, and slice green onions. Chop cilantro and set all vegetables aside on a clean work surface.
02 - In a medium mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger. Add 2 tablespoons warm water and whisk until smooth. Gradually add additional water, 1 tablespoon at a time, until achieving a pourable consistency. Stir in red pepper flakes if desired.
03 - Place a large nonstick skillet or wok over medium-high heat. Add a splash of sesame oil if additional flavor is desired, allowing it to heat until shimmering.
04 - Add bell pepper, carrot, and snap peas to the heated skillet. Stir-fry for 2 to 3 minutes, maintaining constant motion until vegetables are tender yet crisp.
05 - Add spiralized zucchini noodles to the skillet and toss gently for 2 to 3 minutes until heated through. Avoid prolonged cooking to prevent releasing excess moisture and achieving a soggy texture.
06 - Pour prepared peanut sauce over all vegetables and toss thoroughly to coat evenly. Continue cooking for 1 to 2 minutes while stirring until all components are warmed through.
07 - Transfer stir-fry to serving bowls immediately. Top with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve at once while vegetables retain optimal texture.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy, yet you're eating mostly vegetables and nothing that will weigh you down afterward.
  • The whole thing comes together in 25 minutes, which means weeknight dinner stress just evaporates.
  • Zucchini noodles have this tender, almost delicate thing going on that pairs perfectly with bold peanut sauce, and honestly, it feels like eating something fancy without the pretense.
02 -
  • Spiralize your zucchini close to cooking time or pat it dry with paper towels before using, otherwise excess moisture dilutes your sauce and makes everything soupy.
  • The peanut sauce thickens slightly as it cools, so make it a bit thinner than you think it should be while you're mixing it.
03 -
  • Make the peanut sauce ahead and let it sit in the refrigerator—it actually tastes deeper and more complex the next day, so you can assemble the whole thing in minutes when you're hungry.
  • If you don't have a spiralizer, a julienne peeler or even a sharp knife works fine; the cooking time might shift by a minute, but the result is still delicious and still quick.
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