Zucchini Noodle Stir Fry

local_grocery_store Ingredients

• 4 Zucchini, spiralized into noodles
• 2 Bell peppers, sliced
• 2 Carrots, julienned
• 1 cup Snap peas, trimmed
• 8 oz Mushrooms, sliced
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Sesame seeds, for garnish
• 2 Green onions, sliced, for garnish

restaurant_menu Method

1. 1.Heat sesame oil in a large skillet or wok over medium heat.
2. 2.Add garlic and ginger, and cook for 1 minute until fragrant.
3. 3.Add bell peppers, carrots, snap peas, and mushrooms to the skillet. Stir fry for 3-4 minutes until vegetables are crisp-tender.
4. 4.Push the vegetables to one side of the skillet and add the zucchini noodles. Cook for 2 minutes until heated through.
5. 5.In a small bowl, whisk together soy sauce and sesame oil. Pour over the vegetables and noodles, tossing to coat evenly.
6. 6.Remove from heat and garnish with sesame seeds and green onions.
7. 7.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightYou can customize this stir fry by adding your favorite protein such as chicken, shrimp, or tofu.
• chevron_rightFeel free to add other vegetables like broccoli, cabbage, or snow peas for extra crunch and color.
• chevron_rightIf you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini instead.
• chevron_rightFor a spicy kick, add some red pepper flakes or sriracha sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.