Healthy Easy Zucchini Stir-Fry (Print Version)

Fresh zucchini noodles cooked with crisp veggies in a creamy, tangy peanut sauce for a quick 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 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

# How-To Steps:

01 - Spiralize zucchinis and carrots. Slice bell pepper thinly and halve snap peas. Mince garlic and grate ginger. 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 gradually, 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 splash of sesame oil for enhanced flavor if desired.
04 - Add bell pepper, carrot, and snap peas to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp but retain their texture.
05 - Add spiralized zucchini noodles and toss gently for 2 to 3 minutes until heated through. Avoid prolonged cooking to prevent noodles from becoming soft.
06 - Pour peanut sauce over vegetables and toss to coat evenly. Cook for 1 to 2 minutes while stirring until all ingredients are warmed through.
07 - Remove from heat immediately and transfer to serving bowls. Top with chopped roasted peanuts, green onions, and fresh cilantro. Serve at once.

# Expert Advice:

01 -
  • The peanut sauce is creamy and tangy without any dairy, which means it tastes indulgent but won't leave you feeling heavy afterward.
  • Everything cooks in one pan in under thirty minutes, so you can actually enjoy your evening instead of spending it cleaning up.
  • Zucchini noodles give you that satisfying noodle experience while sneaking in way more vegetables than pasta ever could.
02 -
  • Zucchini releases water when it sits, which is why the restaurant version tastes better than leftovers, so eat this dish the moment it's done if you want the best texture.
  • The peanut sauce thickens as it cools, which sounds annoying but is actually perfect because it means leftovers become more like a noodle bowl that holds together.
03 -
  • The difference between good and great peanut sauce is patience with the water; add it slowly and taste between additions instead of dumping it all in at once.
  • If you're making this ahead, keep the sauce and vegetables separate until you're ready to eat so everything stays fresh and crisp.
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