Ginger Garlic Zucchini Noodle Stir Fry
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Ginger Garlic Zucchini Noodle Stir Fry

This healthy Ginger Garlic Zucchini Noodle Stir Fry makes a perfect side dish. Add some cashews or tofu and it makes a perfect meal!
Course Side Dish
Cuisine vegan, gluten free
Keyword vegan stir fry, zucchini noodle stir fry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 118kcal
Author Willow Moon

Ingredients

  • 2 tablespoons + 2 teaspoons low sodium gluten free tamari
  • 4 teaspoons brown rice vinegar
  • 4 teaspoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon finely chopped serrano
  • 4 cups mixed vegetables - I used broccoli, green beans, sugar snap peas, red bell pepper, green bell pepper, shitake mushrooms, water chestnuts, baby corn, yellow onions
  • 1 clove garlic minced
  • 2 teaspoons minced ginger
  • 4 cups spiralized zucchini noodles
  • 1 cup spiralized carrot noodles

Instructions

  • Mix brown sugar, tamari and brown rice vinegar in a bowl. Either let sit or whisk until sugar dissolves. (If you are in a hurry, you can heat the tamari and brown rice vinegar until warm, pour over the sugar, and the sugar will dissolve faster.)
  • Heat sesame oil in a pan and add serrano pepper and mixed vegetables. Cook until crisp tender. Add garlic, ginger, and brown sugar mixture. Cook for 30 seconds more.
  • Add zucchini and carrot noodles. Cook until tender.

Notes

*Additional toppings: sesame seeds, roasted cashews, tofu

Nutrition

Calories: 118kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 310mg | Potassium: 415mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7420IU | Vitamin C: 21.7mg | Calcium: 40mg | Iron: 1.2mg