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Spice things up with this stir fry recipe made with spiralized veggies! This easy vegetable stir fry has a cashew satay sauce that is simply delicious. A one-pan dinner that takes just 20 minutes to make. Gluten-free, Paleo, and vegan friendly.
Just letting you know this spiralized vegetables stir fry recipe was originally published in 2016. I retested, rephotographed, updated the content and URL. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
I must confess, these days I’m on a roll with throwing everything in a pot for dinner! And yes, I’m still into spiralizing all the vegetables, even though zoodles are so last year. I’m kidding.
I am pretty sure I’ve spiralized and riced just about every vegetable these days, including celery root. Heck I even tried spiralizing eggplant. Which wasn’t the greatest idea. Don’t worry though, this spiralized veggies stir fry bowl is actually just a combo of zucchini and yellow squash.
It’s what you call, SQUOODLES! Haha. Not lying. Squoodles are the new zoodles. You’re welcome.
Okay okay, spiralizing aside, this satay style vegetable stir fry recipe does have an objective.
Are stir fry vegetables healthy?
What vegetables are best to stir fry, let along spiralize?
What’s an easy sauce I can add to a stir fry that’s gluten free?
Oh don’t you worry. I’ve got you covered with all of the answers here.
First, let’s talk veggies. This vegetables stir fry contains nutrient rich veggies like cabbage, zucchini, onion, and peppers. These veggies are are all full of flavor, fiber, and can also help lighten up a heavy dish by swapping them out for grains. Does that make sense? Plus they totally soak up that satay style sauce creating major pizazz for your taste buds. Just like real satay and stir fry combined. Yes I just used pizazz in a recipe post.
But why no rice/grains?
Well, to be honest, sometimes swapping out grains for veggies just feels good. As we move into warmer months, our bodies start to crave lighter meals, or so we hope. Sneaking in extra veggies never hurt. Just be sure you’re getting enough macronutrients in your diet. Macronutrients such as quality protein, fat, and carbs! Starchy vegetables are definitely a good source of carbs and fiber if you skip the rice.
Cooking with spiralized vegetables (squoodles and zoodles)
How do we stir fry spiralized veggies without them becoming too watery or soggy? Good question! And here is my tip!
Bake them first. Or let them sit in a colander with a pinch of sea salt. This will extract a lot of the water and then you can press them dry.
If baking, preheat the oven to 350 degrees F. Arrange the veggies noodles on a very large baking sheet or casserole dish. Space them out so they are not clumped. Toss with a bit of kosher salt. Bake for 10-15 minutes and then place on a towel and press dry. Bam! They are ready for noodle stir fry and skillet!
More zucchini noodle cooking tips and tips form the master herself, inspiralized!
Now, speaking of healthy fats! Let’s chat about this peanut-free satay sauce.
Peanut-Free Satay Sauce
Peanuts are actually considered a legume and cashew a fruit (nut). Totally different in the way we digest them too. Some people cannot handle legumes very well if their gut flora is weak. Others may have an Anaphylaxis response to peanuts. Ahh the poor peanut, it’s not a bad nut (legume), just a little tricky at times.
That being said, for those allergic to peanuts, this satay sauce is for you! Cashew (or any other nut/seed really) to the rescue.
Cashews are ALSO rich in fiber, folate, and magnesium. And homemade cashew butter makes for one heck of a satay sauce. It’s buttery and very versatile. Don’t worry, if you don’t have cashews or cashew butter, you can use almond butter. Still tasty and nutritious.
Ingredients for peanut-free satay sauce and spiralized veggie stir fry!
- homemade cashew butter or store bought creamy nut or seed butter
- chili sauce
- tamari or coconut aminos
- red peppers
- asian cabbage (or green cabbage)
- yellow squash and/or zucchini
- onion
- sesame
- Asian spices
- cilantro
- lime
Stir fry recipe inspiration
The backstory how this fusion recipe came about!
So, did you know that the Kiwi Cotter (aka husband) and I dated in Hawaii? Actually, I was living there and his dad had the coffee farm, but that’s a whole other long story in itself. Anyway, when we were dating (sheesh like a over 13 years ago), James always planned a weekly date night. Almost every week, almost.. We’d explore a new restaurant or area of the island. Ahh.. those were the days.
One of our favorite places we discovered was this little hole in the wall restaurant called Rapanui Island Cafe. This restaurant was owned by a Kiwi and served Pacific Rim foods with a heavy emphasis on foods and spices from New Zealand. Ya’ll, it was such a tiny little place with plastic chairs but oh SO SO GOOD!
Anyway, they had the most amazing satays and other Indonesian/New Zealand style dishes. They even had a wasabi peanut ball as an appetizer. Moral of the “story,” sometimes you just need to remember the GOOD OL’ days in food form. Amen? Sadly, that little hole in the wall restaurant is now closed.
Therefore, this satay-style spiralized vegetable stir fry recipe is my attempt to keep those memories alive!
And you know what? Good food memories make for even better recipes!
Print
Satay-Style Spiralized Vegetable Stir Fry Recipe
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25
- Yield: 2 -3 1x
Print Recipe
Pin RecipeDescription
Spice things up with this spiralized vegetable stir fry recipe! The stir fry is cooked in a cashew satay sauce for a simple, delicious, one pan dinner that takes just 20 minutes to make. Paleo and vegan friendly. For a Whole 30 recipe option, see the notes.
Ingredients
- 3 zucchini and/or yellow squash (spiralized into noodles)
- 1 cup chopped Napa cabbage (more if you want more veggies)
- 1/4 c chopped red or green onion
- 1 tbsp sesame oil
- 3 to 4 tbsp creamy nut or seed butter (Cashew butter or almond butter. Adjust according to how much zucchini you use).
- 1/2 to 1 tsp red chili flakes
- 2 tbsp tamari or gluten free soy sauce
- 1 tsp agave nectar (optional)
- 1 tsp garlic (minced)
- 1/4 tsp five spice Asian seasoning
- dash of sea salt
- black pepper to taste
- optional topping – Asian chili sauce (gluten free)
Instructions
Spiralize your zucchini and squash. Clean and press excess water from zucchini with paper towel. See notes for presenting watery spiralized vegetables and zoodles!
Next, chop your cabbage and red onion. Set aside.
Heat a wok or skillet to medium high or high and add in your creamy nut butter. (Make sure it’s smooth or slightly creamy beforehand), sesame oil, tamari, garlic, and chili flakes.
Mix all together and let is melt in pan on medium to medium low, until combined.
Toss in your onion and cabbage and stir fry on medium high for 1-2 minutes.
Add in your zucchini noodles and remaining seasoning and spices.
Stir fry all together for a few minutes until veggies are cooked and coated but not soggy. Remove and garnish with more chili flakes, cilantro, green onion, Thai pepper, splash of lime juice if desired. Drizzle with optional asian chili sauce for a nice kick!
Great with cooked chicken or beef or shrimp! Or by itself! Keeps well in fridge in airtight container for up to 3-4 days.
Notes
- For whole 30 option- omit agave or honey, and use coconut aminos in place of gluten-free soy sauce.
How to stir fry spiralized veggies without them becoming too watery or soggy
- Bake the zoodles first. Or let them sit in a colander with a pinch of sea salt. This will extract a lot of the water and then you can press them dry.
- If baking, preheat the oven to 350 degrees F. Arrange the veggies noodles on a very large baking sheet or casserole dish. Space them out so they are not clumped. Toss with a bit of kosher salt.
- Bake for 10-15 minutes and then place on a towel and press dry. Bam! They are ready for noodle stir fry!
- Category: dinner
- Method: stir fry
- Cuisine: asian american
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: stir fry, vegetables, vegan, spiralized vegetables, paleo, asian, satay, healthy dinner
Favorite type of stir fry recipe? What do you think? Are squoodles the next big thing? LOL!
Cheers!
LC
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I feel this recipe was meant for me as I bought a huge bag is cashews instead of peanuts and I just blitzed them last night to make butter. Gotta try it with these zoodles!
yea! keep me posted
I love cashews and a good recipe that is a memory of life! A lot of my recipes are tied to some experience or life event! You are always full of surprises!
this is sooo drool worthy!!!! i do not own a spiralizer but i could see me eating this several times a week!!!
Oh i think you need one! i can foresee many many noodles (zoodle) recipes in your future! haha
So many things that I love in one bowl.
I miss food.
Gah, I want to make this now! I love everything in it, especially the cashews!! And yes, I love my spiralizer – sweet potato noodles are my current favorite!
Picturing someone spiralizing eggplant made me laugh! Love meals like this- I’m wondering if there is a homemade combination of spices I could substitute for the five spice
5 spice is not a necessity. But it does give it a nice flavor. You could easily just add more chili pepper and a little bit of ginger. Or even some. Just to spice it up. Let me know if you end up trying it friend.
For homemade Asian 5-Spice, try:
1 teaspoon ground cinnamon.
1 teaspoon ground cloves.
1 teaspoon fennel seed, toasted and ground.
1 teaspoon ground star anise.
1 teaspoon szechuan peppercorns, toasted and ground.
Great tip, thanks for sharing! That will be nice to have on hand if I ever run out?
Thank you for leaving out the eggplant! I’ve made leaps and bounds since my picky childhood days, but eggplant is still one of the things that I won’t touch. And I feel like I’m so late on the spiralizing bandwagon. Add that to my list of things to buy for my kitchen, right after a slow cooker 😯
Those hole in the wall restaurants are often the best ones. I’ve got one here we always go to for Mexican flavor. It’s dingy, dark and fabulous.
Cashews, thai, my life! This is a bowl that should be eaten weekly! YUM!
Love how food can create so many amazing memories! And recreating foods (in a semi healthier version) is one of my favorite things to do! I can’t believe how much flavor and how beautiful this dish is!! So simple, love that you used cashew butter. I usually make a cashew almond butter mixture because I’m even cheaper but I’ll happily make just cashew butter for this recipe. Putting cashews on the grocery list 🙂
Favorite food memory is spaghetti and meatballs at the best Italian place ever that sadly is gone now! I still remember the sauce but can’t recreate it and haven’t tasted anything the same since. I love that this gorgeous bowl of food is paleo and I’ll have to try it! I was just in an Asian market yesterday and telling my kids that I need to make more Asian inspired meals. Since you know how I feel about cashew this one is a done deal 🙂
OMG i need that sauce!! You gotta try to make. haha, please?
I got this from a friend (now passed), Hilda Wiley. It’s great
☺☺♥♥♥♥♥ Southern Spaghetti Sauce – Hilda Wiley
Very, very good sauce! And, it makes a LOT. I got this recipe from my wife’s friend Hilda Wiley while they were taking classes on knitting with knitting machines from Jo Carly. Hilda was born and raised in North Carolina. It is very versatile. ALL herbs and spices are dried. If using fresh herbs and/or spices, double the quantity. This sauce can be frozen for up to 1 year in Ziploc freezer bags as long as the air has been pushed out before they are sealed.
Cook Time: 5 to 8 hours Prep Time: ~1 hour Total Time: ~6 to 9 hours
Yield: about 12 quarts
Ingredients
Meat:
2 lbs. ground beef
2 lbs. ground Italian sausage
6 pork chops
Salt and Pepper to taste
Sauce:
2 whole green bell peppers (cut into large dice – ½ to ¾ inch squares)
3 large white onions, coarsely diced
1/3 cup parsley flakes
4 to 6 whole cloves of garlic, sliced or minced
2 cups sliced celery
4 large cans whole peeled tomatoes
4 small cans tomato paste
½ tsp red pepper flakes
1 tsp ground nutmeg
1 tsp sweet basil
2 tsp oregano
½ tsp ground clove
2 tsp ground cinnamon
1 tsp anise seed
1 large can of tomato juice
4 to 8 cups of water
3 Bay leaves
Optional: 1 whole red bell pepper (cut into large dice – ½ to ¾ inch squares)
Optional: 1 to 2 lbs sliced fresh mushrooms
Optional: 2 cups of wine
Method
1. For the meat: In a large skillet, cook the ground beef, sausage and drain. Sear the pork chops.
2. For the sauce: Combine the sauce ingredients and the meats, including the pork chops and simmer for 2 to 3 hours, stirring occasionally
3. Remove the pork chops (and eat them – the cook’s treat)
4. Simmer the remaining sauce for 3 to 5 hours more, stirring occasionally and adding water or chicken stock as required, maintaining the desired consistency.
5. Serve the sauce with spaghetti, or make lasagna or pizza
6. Freezing: You may freeze the rest in quart or gallon Ziploc freezer bags for future use. Make sure to remove the air from the bags before sealing, and stack them flat on a shelf so that they freeze as “sheets” about 1/2 to 3/4″ thick. This makes them store easily in one place. Thaw, remove from the bag and then reheat to use.
Comments:
• PatW: I split the recipe (make two halves) using two oven safe 6 quart Dutch ovens – one with 1 lb of sliced fresh mushrooms (for me) and one without (for my wife). I preheat the oven to 250º F. I then bring both Dutch ovens to a boil for 5 minutes, stirring constantly and then reduce to a simmer for 30 minutes. Then I place both Dutch ovens in the oven for 3 hours. Then I remove the pork shops and return the Dutch ovens to the oven for an additional 5 to 6 hours.
This is so good! I made it for my family tonight and it’s a winner. Will be making it often.
Oh I’m so glad! It’s a favorite of ours here too
I just started experimenting with cashew sauces and creams and they sure are amazing! Can’t wait to give this one a shot too!
yes! i think you’d love hilary! cashew goodness!
Totally making this for tonight , i’m not big on Tahini- the cashew butter is a fantastic substitute- thanks you.
Beth
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Wonderful! keep me posted Beth!
You never fail to surprise me with your stories. Dating in Hawaii, a coffee farm… sounds like the beginning of a movie!
I’ve been spiralizing everything lately too. Did you know you can spiralize beets?! I recommend golden beets though. Blood baths are never fun to clean up.
haha good to know! that would be a blood bath for sure. Or fun to trick someone? LOL!
Bowls ARE so 2016, aren’t they? And I’ve heard spiralizing eggplant is quite an adventure, which is why I have yet to try it. ….and probably won’t, honestly. This looks awesome and that sauce! MMMMMMM. Honey, garlic, soy sauce twinning today like always 😀
always twins! yay!
Mmmmm…cashew butter! I need your spiralizing MoJo — I rarely remember that i even own one, much less USE it! 🙂 This recipe sounds like the perfect excuse to pull it out. I’m pretty sure I could drink the sauce on its own. Hah!
Girl your pictures always look so delicious. Come take mine.
I try to recreate recipes from favorite meals out as well!! 🙂 I love your explanation about switching up foods and adding variety for different nutrients. I may be the only blogger left on the planet who does not own a spiralizer…
no, you are not the only one. Spiralizers are hard. You have to find one you like. i finally found one! and love it. <3 I'll share it with you, ok?
This looks amazing. I love satay sauces and so happy you used cashews instead! I love food dating memories. When Johnny and I were first dating at University we used to go to this tiny falafel restaurant that did the most incredible and cheap falafel wraps with this to die for tahini sauce. Those were the days indeed 😉
OMG yes! those are the best! <3 it!
I’m all over anything spiralized these days 🙂
oh well send me more recipes! <3 or come visit, k?
Love me some cashew sauce!
I’ve never cooked satay. I think it’s time to change that with your recipe and my love of spiralizing.
I’ve got my new spiralizer now and my spiralizer recipes will start next week.
This is a beautiful recipe Lindsay. My mouth is watering here! Adding this to my new Pinterest Spiralizer board! 🙂
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yes!! time to bust out the spiralizer! i knew you’d approve! thanks Neil
This looks so good! Love the cashews in it! My favorite restaurant(ish) food memory – when John and I were in Paris a few years ago, there was one crepe stand that we went to almost every day. I don’t know why we decided it was the best one, but we would go out of our way to eat there.
OMG i love that! I’ve been twice to paris and i love love love crepes there. So magical, right?
THIS. LOOKS.RIDICULOUSLY.GOOD.OMG!!!!
Pinning!
Thanks Rachel!! I’m loving it
This looks amazing.
Thanks friend! Come visit
Oh my goodness this looks fabulous!!
I dig the New Zealand/Indo influence, yummers!!
I’ve only spiralized zucchini…need to broaden my horizons!! Love that you made the sauce from cashews 🙂
Just had this for dinner.. gosh it’s so yum! I’ve run out of zucchini now but once I get some more, I’m making it again! Thanks for the recipe! 🙂
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Woohoo!! So glad. You can use just yellow squash too if you want
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper : )
it truly is a keeper! let me know if you try it!
Such a great idea. This sounds so zesty and delicious! I cannot wait to try it out!
keep me posted! thanks Shilpa
I like this very much cashew satay spiralized vegetable stir fry recipe paleo
This is very interesting and impressive your blog post. I like this blog. so thank for sharing post with us.
Wow Yummy and testy food I like this test food so nice, i like this post.
wooohoooo qualifying cookies 24-7 I LOOOOOVVEE it. That sounds like a sweet life to me.
I am a Bangalore Escorts, but I can journey with you in a variety of meetings and parties anyplace in this world. I can have close relations in a place at your option, whether it is a hotel or your own apartment house.
This was amazing. The only recipe of this type I’ve found that includes both cashew (or any nut) butter and five spice powder and the combo is amazing! I have recently been on a cashew butter kick (or obsession) and this is by far the best recipe of all those I’ve tried.
woohoo! so glad!
Ha, I eat EVERYTHING in bowls! My dinner, my breakfast, lunch, snacks, ALL in bowls. This stir-fry looks delicious! I bet the flavors are amazing!
OMG you would love this.
Lindsay this sounds like our new go to recipe. Loving the flavors and textures in this dish. what brand of spiralizer are you currently using and do you like it?
Thanks friend! I have the spiralizer I use listed in my shop page. I forget the actual brand but I’ve had it for YEARS and LOVE IT!!
I made this for my vegan daughter and her hubby and it was AMAZING!! Full of wonderful flavor and crunch-we all had seconds! This will be a regular for us….cant wait to try it with shrimp. I had left overs today with sautéed portobello mushrooms and it was so good! Thanks for the recipe!!!
Oh I am so glad! This is one of our favorites too Laura.
Super tasty! Thanks for sharing! One question… All my noodles clumped together. Did this happen to anyone else? Any suggestions? I’ll admit I used frozen noodles, thawed them out and then tried to remove as much excess water as possible… Not sure if the moisture had something to do with it! Thanks!
Hi there! Did you use frozen noodles or frozen veggie noodles? Did you let them that first?
Hi, I like your all publish. You have done awesome perform. Thank you for everything you can offer, it decreased the issue a lot. I want many more details or so from you.
We just made this dish, and I’m very impressed with how well it turned out. Everyone at the table loved it!
Wonderful! Did you use zucchini?
This cashew satay spiralized vegetable stir is so Instagrammable and adorable! fry I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!
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spiralized vegetabl
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Nice post
Wonderful! Did you use zucchini?
Yes! And summer squash.
amazin Wonderful! Did you use zucchini?
My husband and I just finished this for dinner. It was so yummy!! Wish it had made more b/c it was so delicious!. Thank you so much for sharing. 🙂
Oh wonderful! so glad. Thanks for telling me Tuli!
awesome recepie , going to try
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Would you say a serving is about a cup? Also, will coconut nectar or Date Nectar work well with this recipe if I can’t find Agave nectar?
Ya, 1-1.5 cups will work! And are you wanting to keep the sweetener vegan? I think honey or coconut nectar would be great!
Yes! I too love one-pot dishes (and stir-fry meals, of course). Great mix of flavors, ingredients and nutrients.
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Yes and yes! Less dishes to do?
I LOVE sauces like this 🙂
Agreed!? The sauce definitely makes or breaks a dish
I tend to have meatless lunches and this was a winner! I added some diced red bell pepper, too!
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Love that idea-and that addition? Delicious ?
This is one of our favorite spiralizer recipes and the sauce is amazing!!
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Love to use vegetables this way! Super delicious.
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Thanks Suzy! Same here?
Perfect for during Lent!
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Yes, agreed!?
I always love a reason to use my spiralizer, and this stir fry is delicious!
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It’s one of my favorites!?
Who knew spiralized veggies could taste so incredible!
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I loved it! Such a flavorful meal for weeknights!
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I’m so glad!? thank ya
This was easy to make. I used extra zucchini and no cabbage and added shrimp. The sauce was really good!
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I’m loving the “squoodles,” haha.
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haha right? Totally love saying that now.
Looks like a dream dish! Nothing beats a huge medley of vegetables with the most amazing sauce in the world. This looks like the perfectly healthy and grain free Pad Thai actually–definitely have to whip it up in my own kitchen!
Oh you’d love this one Cassie! you know the secret is in the sauce. haha. 🙂
Delicious recipe! I modified a little bit and added enoki mushrooms (sautéed in coconut and sesame oil) and red peppers for added texture and nutrition. I also loved the tip on using the salad spinner to dry the salted zucchini. I made enough to have leftovers the next day, but instead we just gobbled it all up. Winner!
Oh i love the addition of mushrooms! So trying this. Thanks for the feedback Eri!!
Old post I see but I just ran across it and made it tonight. I actually used the brand Justin’s peanut butter because we like peanut butter and I had it already.
My husband and I absolutely loved this recipe. He told me to PLEASE make it again.
It’s a keeper. Thank you!
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Love justins! Good choice! Thanks Nancy for the feedback.
thank you
Just made this for dinner tonight—it turned out great, with a unique blend of flavors that I would never have thought of on my own. A little spicy and a little sweet. I also added baked tofu cubes for veg protein and a leftover handful of cashews for some extra crunch. Perfect!
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Thanks for giving this information its a very helpful article for me
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So glad it’s helpful to you!
Thank You So Much Lindsay Cotter
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