Zucchini Noodle Stir-Fry

Zucchini Noodle Stir-Fry by SeasonWithSpice.com

Even after preparing and cooking this Zucchini Noodle Stir-Fry, I still look down at the plate convinced that I’m about to eat a normal noodle dish.  It’s fun to play a trick on your eyes, if it means moving a healthy, hearty, all-vegetable salad from being an appetizer to the main course.

Zucchini Noodle Stir-Fry recipe by SeasonWithSpice.com

If you have a spiral slicer, or at least a julienne peeler, it’s easy to create some “noodles” out of your farmer’s market zucchini and yellow squash.

zucchini noodles made with spiral slicer

Once the vegetable noodles are ready, the rest of this Zucchini Noodle Stir-Fry is really up to you, and what’s in season in your area.  We’re having a very warm September here in Minnesota, so I’m still getting lots of fresh bell peppers, tomatoes, and basil from our local farmer’s market.  To mix it up, you can also try adding in sliced carrots, spaghetti squash, and cabbage. 

And to add some bite and bulk, I also added in button mushrooms and chopped cashews. 

With everything prepped, just heat up a wok or large skillet, and stir-fry the veggies – adding them in one at time based on density in order to keep them all tender crisp.  Finally, sprinkle in Sriracha-Lime Seasoning. The savory, citrus blend really jazzes up vegetarian dishes.

Go without carbs, and enjoy a large plate of this Zucchini Stir-Fry just as it is.  Or make it a more substantial meal and have it with a side of jasmine rice.

Zucchini Noodle Stir-Fry with recipe by SeasonWithSpice.com

Zucchini Noodle Stir-Fry
by Season With Spice
Serves 2

1 tbsp oil 2 tsp freshly minced or grated ginger
8 oz button mushrooms – roughly chopped
1 yellow or red bell pepper – thinly sliced
2 tsp soy sauce, or tamari
1 zucchini
1 yellow squash
1-2 tsp Sriracha Lime Seasoning
Pinches of salt, to taste (optional)
1 medium sized tomato – chopped into chunks
Fresh basil or cilantro – roughly chopped
1/4 cup unsalted cashews or peanuts – chopped

1. Cut zucchini and yellow squash with a spiral slicer – use medium blade to make thick “noodles”. Trim the noodles as needed to shorten.
2. Heat oil in a wok or large skillet over medium-high heat. When hot, add in the minced ginger and stir-fry for a few seconds, or until fragrant.
3. Add in the mushrooms and stir-fry for 2-3 minutes. When the moisture begins to evaporate, add in the bell pepper and continue to stir-fry for another 2 minutes, or until crisp tender.
4. Add in the soy sauce, zucchini, yellow squash, salt, and Sriracha-Lime Seasoning. Stir-fry for about 2 minutes – tossing well to combine. Take care not to overcook. Finally, add in tomato chunks and give everything a quick toss. Taste to see if you need to adjust any seasonings. Turn heat off. Dish out onto serving plates, and garnish with chopped basil/ cilantro. Top with chopped cashews or peanuts, and enjoy!

- If you are adding in more vegetables, with varying density, each vegetable will have a slightly different cooking time, and therefore will have to be added into the wok at different stages during the stir-frying process. For the less dense veggies, be sure to add them in last to keep that crisp tender freshness.