Zany Zucchini Noodle Stir-fry
This Zany Zucchini Noodle Stir-fry is my go-to for a quick, colorful meal that surprises everyone with its bold flavors and playful textures. I love how easy...
Hey there, fellow veggie lover!
I whip up this Zany Zucchini Noodle Stir-fry whenever I'm craving something light yet exciting.
I remember the first time I made it for friends; I was nervous they’d miss the carbs from traditional noodles, but they were blown away by how satisfying it was!
Plus, it’s a fantastic way to use up those extra zucchinis from the garden or farmer's market.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Zucchini noodles are a fun, low-carb alternative to traditional pasta, and they soak up flavors beautifully. If you don’t have a spiralizer, you can use a vegetable peeler to create wide ribbons. Feel free to mix in other veggies you have on hand, like broccoli or mushrooms!
Tips & Notes
- •I like to keep my zucchini noodles in a paper towel-lined container in the fridge to absorb extra moisture.
- •If you want to bulk it up, throw in some cooked quinoa or chickpeas for added protein!
Recipe Variations
- •Sometimes I switch out the soy sauce for coconut aminos for a slightly sweeter flavor.
- •You could also add a splash of lime juice at the end for a zesty twist!
Storage & Freezing
Store leftovers in an airtight container in the fridge for about 3 days. The zucchini may release some water, but a quick stir in a hot pan will freshen them right up!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just keep the noodles separate if you can; they can get a bit soggy if mixed too far ahead.
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Ingredients
Instructions
- 1
Heat the sesame oil in a large skillet or wok over medium-high heat. Make sure it’s hot before you add anything!
- 2
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Keep stirring to avoid burning!
- 3
Toss in the sliced bell pepper and carrot; stir-fry for about 3-4 minutes until they start to soften.
- 4
Add the snap peas and zucchini noodles to the pan. Stir well to combine everything. Cook for an additional 2-3 minutes, just until the zucchini noodles are tender but still have a bit of crunch.
- 5
Pour the soy sauce and maple syrup over the veggies. Toss everything together and let it cook for another minute to meld those flavors.
- 6
Remove from heat, sprinkle with sesame seeds and sliced scallions for a fresh touch. If you like a kick, toss in some red pepper flakes.
- 7
Serve hot and enjoy your funky, zany creation!
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