Description
A quick, 15-minute healthy stir fry featuring spiralized zucchini noodles, edamame, and fresh vegetables in a savory-sweet peanut-free sauce. This flexible, protein-packed meal is perfect for busy weeknights.
Ingredients
- 2 medium large zucchini (about 1.5 lbs / 680g)
- 1 tablespoon coconut oil or avocado oil
- 1 cup shelled edamame (frozen, thawed)
- 1 large bell pepper (sliced, about 150g)
- 1 cup mushrooms (sliced, about 100g)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon red pepper flakes (optional)
- 2 stalks green onions (sliced)
- 1 teaspoon sesame seeds (toasted, optional)
- Salt (for drawing out moisture)
Instructions
- Trim the ends off the zucchini and spiralize into noodles. Place in a colander, sprinkle with salt, and let sit for 5-10 minutes to draw out moisture. Rinse and pat very dry with paper towels.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), and red pepper flakes. Set aside.
- Heat coconut oil in a large skillet or wok over medium-high heat. Add mushrooms and bell peppers; stir-fry for 2-3 minutes until mushrooms brown and peppers soften.
- Add minced garlic and grated ginger; cook for 30 seconds, stirring constantly, until fragrant.
- Add thawed edamame and pour the sauce over the vegetables. Stir to coat and simmer for 1 minute until the sauce bubbles and thickens slightly.
- Add the drained, dry zucchini noodles to the skillet. Toss gently with the vegetable mixture for 2-3 minutes until heated through and tender-crisp. Do not overcook.
- Remove from heat. Taste and adjust seasoning if needed. Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
[‘Patting the zucchini dry is crucial to prevent soggy noodles. Salting them beforehand helps draw out excess moisture.’, ‘Use low-sodium soy sauce to control salt levels.’, ‘Do not crowd the pan; cook in batches if making a large quantity to ensure frying rather than steaming.’, ‘Do not freeze leftovers as zucchini noodles will become mushy upon thawing.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days.’]
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 180
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 8
Keywords: zucchini noodles, zoodles, healthy stir fry, quick dinner, low carb, gluten-free option, edamame, weeknight meal, vegetarian, vegan option