Healthy Easy Zucchini Noodle Stir-Fry (Printable View)

Zucchini noodles with peanut sauce and fresh veggies, perfect for a quick and healthy meal.

# 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. Slice bell pepper thinly and trim snap peas, cutting them in half. Slice green onions and chop cilantro.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger. Start with 2 tablespoons warm water and add more, 1 tablespoon at a time, until sauce reaches smooth, pourable consistency.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a small splash of sesame oil if desired for additional flavor.
04 - Add bell pepper, carrot, and snap peas to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Add spiralized zucchini noodles and toss gently for 2 to 3 minutes until just heated through. Avoid overcooking to prevent soggy texture.
06 - Pour peanut sauce over vegetables and toss to coat evenly. Cook for 1 to 2 minutes, stirring constantly, until all ingredients are warmed through.
07 - Remove from heat and transfer to serving plates. Garnish with chopped peanuts, green onions, and cilantro. Serve immediately.

# Expert Tips:

01 -
  • It's ready before you've finished setting the table, which means weeknight dinner without the stress.
  • The peanut sauce tastes indulgent and complex, but it's basically five pantry staples whisked together.
  • You get to feel virtuous eating vegetables while your taste buds think you're having something decadent.
02 -
  • Zucchini noodles are not pasta and will never be pasta, so stop comparing them and start appreciating them for what they are—delicate, fresh, and done cooking in minutes.
  • The sauce is the whole story here, so don't skimp on the sesame oil or fresh ginger or lime juice, because that's where the magic actually lives.
03 -
  • Don't let your zucchini noodles sit in the finished dish—they'll weep water and dilute your beautiful sauce, so serve this immediately after tossing.
  • Make the peanut sauce the night before and store it in the fridge, which means the actual cooking takes ten minutes and you have something restaurant-quality waiting for you on a busy night.
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