This Veggie Noodle Stir Fry has been part of our regular rotation for the last few months. It’s a great meal to slide in anytime you’ve had too many heavy meals or treats in a row. It’s bright and colorful, loaded with flavor, and it’s just the ticket.
It’s one of those meals you can make with whatever you really have in the refrigerator. Spare bits of broccoli, asparagus, or kale… you can even toss in leftover cooked squash or sweet potatoes, or sub in a bag of frozen stir-fry veggies. Seriously. It’s more of a method than a hard and fast recipe.
The only real “fancy” element here is the spiralized zucchini. A spiralizer basically cuts veggies (like zucchini, sweet potatoes, etc.) into noodles, but it can also slice onions for salads, or apples for apple tarts. It’s definitely a gadget, but if you’re looking for ways to add more veggies to your diet, it’s actually a fantastic solution. I have a Paderno Spiralizer and I’ve found it’s pretty easy to use and clean. It also doesn’t take up a bunch of room in the pantry, which is a huge bonus for me. The other one that gets great reviews the the Müeller Spiralizer.
If you don’t have or want a spiralizer, you can use a mandoline or a vegetable peeler to make strips of noodle, or you can just dice up the zucchini and add them as you would a normal stir fry. Or you can skip the zucchini entirely and just use brown rice or rice noodles. It’s up to you!
This recipe does have a bit of prep involved with spiralizing and chopping up veggies. To speed up the meal prep, you prep the veggies ahead of time. I do this in the morning when I have a few minutes, but you can also do it the night before. Store the veggies in one container and line a second container with a few paper towels for the zucchini noodles. The paper towels will absorb any excess liquid and they’ll be just right by the time you’re ready to cook them.
Prepping the veggies ahead of time means dinner can be pulled together in about 15 minutes when I walk in the door. Add a little fresh fruit and dinner is DONE!
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For the stir fry:
- 2 zucchini, spiralized and a little bit of the liquid squeezed out with paper towels or kitchen towel
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 4 carrots, peeled and sliced into diagonal coins
- 1 cup snow peas
- 4oz (about 1 cup) mushrooms, sliced or quartered
- 2 green onions, thinly sliced
- olive oil or coconut oil
- optional: 2-4 oz rice or brown rice noodles, soaked according to package directions
- optional: fresh cilantro or basil
For the sauce:
- 1/2 cup Gluten Free tamari (use coconut aminos for Paleo, or you can use soy sauce)
- 1/4 cup water
- 1/4 tsp sesame oil
- 1 tsp fresh ginger, finely minced (optional)
- 1 Tbsp arrowroot powder (can use 2 Tbsp cornstarch)
- optional: 1 tsp honey or pure maple syrup (omit for Whole30)
For the stir fry:
- Heat a small drizzle of oil in a large pan over medium-high heat. Add bell peppers and carrots. Cook 3-4 minutes or until crisp-tender. Add snow peas, mushrooms, green onions, and zucchini noodles. Cook another 2-3 minutes or until peas are bright green and mushrooms are tender.
- While veggies are cooking, whisk together sauce ingredients. Pour into stir fry and heat through until sauce thickens slightly. If using, stir in rice noodles, top with fresh herbs and serve immediately.