clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Spiralized Veggie Stir Fry

  • Author: One Lovely Life
  • Yield: 4 servings 1x


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:

  1. 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.
  2. 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.