Healthy Zucchini Peanut Stir-Fry (Print View)

Spiralized zucchini noodles blended with a creamy peanut sauce and fresh vegetables for a light, nutritious dish.

# Components:

→ 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, smooth or crunchy
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, as needed
16 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

17 - 2 tablespoons roasted peanuts, chopped
18 - Additional cilantro or green onions for serving

# Directions:

01 - Spiralize zucchinis and carrots. Slice bell pepper thinly, trim and 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. Begin with 2 tablespoons warm water and gradually add more, 1 tablespoon at a time, until sauce reaches desired consistency. Reserve.
03 - Place a large nonstick skillet or wok over medium-high heat. Optional: add a splash of sesame oil for enhanced flavor.
04 - Add bell pepper, carrot, and snap peas to the hot skillet. Stir-fry for 2 to 3 minutes until tender-crisp.
05 - Add spiralized zucchini noodles and toss gently for 2 to 3 minutes until heated through. Avoid overcooking to prevent excess moisture.
06 - Pour peanut sauce over vegetables and toss to coat evenly. Cook for 1 to 2 minutes, stirring frequently, until warmed through.
07 - Remove from heat immediately. Transfer to serving dishes and garnish with chopped peanuts, green onions, and cilantro. Serve at once.

# Expert Advice:

01 -
  • It tastes indulgent while keeping you energized, not weighed down like heavier noodle dishes.
  • The entire meal comes together faster than ordering takeout, with real vegetables you can actually taste.
  • Once you nail the sauce ratio, you'll find yourself making it three times a week without getting bored.
02 -
  • Overcooking the zucchini noodles even by a minute will turn them into sad, watery tangles that won't hold the sauce properly.
  • The sauce thickens as it cools, so make it a touch thinner than you think you want it while it's hot.
  • Don't spiralize your zucchini more than a couple hours ahead or they'll start releasing water and becoming limp before you even cook them.
03 -
  • Keep a jar of minced garlic and ginger in your fridge so you can make this even faster on nights when you're running late.
  • The sauce keeps in a sealed container for four days, so batch-make it and you'll have fast lunches ready whenever inspiration strikes.
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