Healthy Easy Zucchini Noodle Stir-Fry (Printable Version)

A fresh stir-fry with spiralized zucchini, crisp veggies, and creamy peanut sauce, ready in under 25 minutes.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis, spiralized (approximately 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 fresh 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 for finishing

# Steps:

01 - Spiralize zucchinis and carrots. Slice bell pepper thinly, halve snap peas, and slice green onions. Chop cilantro and set all vegetables aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger. Add 2 tablespoons warm water and whisk until smooth. Gradually add remaining water, 1 tablespoon at a time, until sauce reaches pourable consistency. Stir in red pepper flakes.
03 - Place a large nonstick skillet or wok over medium-high heat. Add a light splash of sesame oil if desired for enhanced flavor.
04 - Add bell pepper, carrot, and snap peas to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp with slight color development.
05 - Add spiralized zucchini to the skillet and toss gently for 2 to 3 minutes until heated through. Do not overcook to preserve texture and prevent excess moisture release.
06 - Pour prepared peanut sauce over all vegetables and toss thoroughly to distribute evenly. Cook for 1 to 2 minutes, stirring constantly, until entire mixture is warmed through.
07 - Remove from heat immediately. Transfer to serving plates and top with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • It's ready in under 25 minutes, which means you can have something restaurant-quality on your weeknight table without the stress.
  • The peanut sauce is so silky and flavorful that you'll forget you're eating vegetables.
  • It tastes like indulgence but actually nourishes your body, which is the dream combination.
02 -
  • Zucchini noodles release moisture as they cool, so this dish is genuinely best eaten immediately, not as a next-day leftover.
  • The sauce will thicken as it sits, so if you're making it ahead, thin it with water again right before serving.
03 -
  • Make the peanut sauce first and let it sit while you prep vegetables, which allows the flavors to meld and taste more developed.
  • If your zucchini noodles release a lot of water during cooking, drain them quickly in a colander and pat them dry before adding the sauce so it doesn't get diluted.
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