Description

A light and healthy Zucchini Noodle Stir Fry featuring crunchy bell peppers and carrots, infused with fragrant garlic and ginger, tossed in a savory coconut aminos or soy sauce. Perfect for a quick, low-carb, and flavorful meal that can include your choice of protein like chicken, shrimp, or tofu.

Ingredients

Vegetables

4 medium zucchinis (spiralized into zoodles)
1 cup bell peppers (sliced; mix of red, yellow, green)
1 cup carrots (shredded or julienned)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
2 scallions (sliced)

Sauce & Oils

3 tbsp coconut aminos or low-sodium soy sauce
1 tbsp sesame oil

Protein (optional)

1 cup protein (e.g., chicken, shrimp, or tofu)

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Instructions

Prepare the Zoodles: Spiralize the zucchinis to create about 4 cups of zucchini noodles. Place them on paper towels to absorb any excess moisture, ensuring the stir fry doesn’t become watery.
Sauté the Aromatics: Heat the sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing until they become fragrant, about 30 seconds, to build a flavorful base.
Add Your Vegetables: Toss in the sliced bell peppers and shredded carrots. Stir-fry them for about 5 minutes until they soften slightly but retain a pleasant crunch.
Combine Zoodles & Sauce: Gently fold in the zucchini noodles along with coconut aminos or soy sauce. Cook for an additional 3-4 minutes, warming the noodles through while keeping them crisp and al dente.
Finish & Serve: Remove the skillet from heat and stir in the sliced scallions. Serve the stir fry hot, optional protein can be added during the vegetable step or warmed along with the zoodles.

Notes

Use paper towels to remove excess moisture from the zucchini noodles to prevent sogginess.
Protein such as chicken, shrimp, or tofu is optional and can be added for a more filling meal.
Adjust soy sauce or coconut aminos to taste for saltiness.
For a vegan version, use tofu and coconut aminos instead of soy sauce if desired.
Do not overcook zucchini noodles to maintain their texture and prevent them from becoming mushy.