Description
This simple, vibrant stir-fried veggie noodle dish is packed with fresh vegetables, zingy ginger, and savory garlic. Ready in 25 minutes, it’s a light, healthy, and satisfying meal for any day of the week.
Ingredients
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1½ tsp sesame oil (or 1 Tbsp olive oil)
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1 bunch scallions, thinly sliced
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2 cloves garlic, minced
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1 Tbsp fresh ginger, chopped
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2 carrots, cut into thin strands
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1 red bell pepper, cut into thin strips
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1 cup snap peas
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2 medium zucchini, spiralized into noodles
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3 Tbsp soy sauce
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3 Tbsp rice vinegar
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¼ cup fresh cilantro, chopped
Instructions
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Heat oil in a large sauté pan over medium heat.
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Add scallions, garlic, and ginger. Sauté for 1–2 minutes.
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Toss in carrots, bell pepper, and snap peas. Stir-fry for 5–6 minutes.
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Add zucchini noodles. Cook for 2–3 minutes until just tender.
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Pour in soy sauce and rice vinegar. Stir to combine. Cook 3–4 minutes.
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Remove from heat. Stir in cilantro. Serve warm.
Notes
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To avoid soggy zoodles, salt and drain them before cooking.
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Use tamari for a gluten-free version.
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Add tofu or cooked chicken for extra protein.
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Store in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired