Quick stir fry with spiralized zucchini, crisp vegetables, and a light flavorful sauce for a wholesome dish.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, spiralized into noodles
02 - 1 red bell pepper, thinly sliced
03 - 1 carrot, julienned
04 - 1 cup snap peas, trimmed
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, grated
→ Sauce
08 - 2 tablespoons low-sodium soy sauce or tamari for gluten-free
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon chili flakes, optional
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh cilantro or basil, chopped, optional
15 - Lime wedges, optional
# How to Prepare:
01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and chili flakes. Set aside.
02 - Heat a large non-stick skillet or wok over medium-high heat. Add a splash of oil if desired, then sauté garlic and ginger for 30 seconds until fragrant.
03 - Add bell pepper, carrot, and snap peas. Stir fry for 3 to 4 minutes until just tender.
04 - Add zucchini noodles and green onions. Stir fry for 2 to 3 minutes until noodles are just softened but still crisp.
05 - Pour in the sauce and toss everything together for 1 to 2 minutes until evenly coated and heated through.
06 - Remove from heat. Divide between bowls and garnish with sesame seeds, herbs, and lime wedges if using.
