Zucchini Noodle Stir-fry

Zucchini Noodle Stir-fry is a vibrant vegan dish that combines the freshness of zucchini noodles with savory Korean flavors. This quick and healthy meal is packed with nutrients and is perfect for a light dinner or lunch.

Ingredients

• Zucchini - 2 medium (about 400g)
• Carrot - 1 medium, julienned (about 100g)
• Red bell pepper - 1, sliced (about 150g)
• Green onions - 3, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Toasted sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create zucchini noodles.
2. Heat a large non-stick skillet or wok over medium heat and add sesame oil.
3. Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
4. Add the julienned carrots and sliced red bell pepper, stir-frying for about 3-4 minutes until they begin to soften.
5. Add the zucchini noodles to the skillet and stir-fry for another 3-4 minutes until they are tender but still have a bit of crunch.
6. Pour in the soy sauce and rice vinegar, stirring to combine all ingredients evenly.
7. Season with salt and black pepper to taste, and cook for an additional minute.
8. Remove from heat and garnish with chopped green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, which supports digestive health.

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