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    this zucchini noodle stir fry with cashews in a metal skillet with metal tongs tossing the noodles in the sauce | chefsavvy.com

    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!
    Prep Time: 18 minutes
    Cook Time: 7 minutes
    Total Time: 25 minutes
    Servings: 4

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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!

    Nutrition Information

    Calories: 160kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 699mgPotassium: 639mgFiber: 4gSugar: 12gVitamin A: 6322IUVitamin C: 69mgCalcium: 55mgIron: 1mg