Zucchini Noodle Stir Fry
This Asian-inspired zucchini noodle stir fry is a vibrant and flavorful twist on traditionally noodle-laden stir fries that's gluten-free, vegetarian, and vegan-friendly. Perfect as a light main course or a side dish!
- 1 tbsp olive oil
- 2 medium carrots, spiralized
- 1 red onion, sliced thin
- 1 red bell pepper, sliced
- 3 medium zucchinis, spiralized
- 1 tsp ginger, minced
- 4 cloves garlic, minced
- 4 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 tsp light brown sugar
- cashews for serving, if desired
- sesame seeds for serving, if desired
Heat oil in a large skillet. Add in carrots, onions and bell pepper. Cook for 4-5 minutes or until carrots and bell pepper are starting to get tender.
Add in zucchini spirals, ginger and garlic. Cook for 2 more minutes then remove from the heat.
Stir in soy sauce, rice wine vinegar, hoisin, sesame oil and light brown sugar. Toss to coat in sauce.
Serve immediately with cashews and sesame seeds for garnish, if desired.
Note: This is also awesome served cold. We eat the leftovers right out of the fridge the next day. It reminds me of a cold asian noodle salad!