This Spiralized Vegetable Stir Fry Recipe is made in one pan in under 20 minutes! Complete with a satay-style cashew sauce, it’s the perfect, gluten-free and vegetarian dinner. Make it ahead of time for delicious meals all week!
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!.
This vegetable stir fry recipe is one of the most popular on my site, and for good reason! Made with fresh spiralized vegetables and a mouthwatering cashew stir fry sauce, it’s both tasty and good for you. Plus, it only takes one pan to make and is ready in less than 20 minutes! Really, does it get any better than that?
Even better, this recipe can easily be prepped ahead of time and stored to eat later making it perfect for meal prep. Personally, I love being able to make one big dish and serving leftovers for lunch or dinner throughout the week, and stir frys are the easiest way to do just that! For this reason, recipes like this Asian Chicken Pesto Noodle Stir Fry, Chow Fun Zoodles Stir Fry, and my Cauliflower Fried Rice (veggie stir fry) are on repeat in my house.
However, if you’re new to stir frys, or just want to try your hand at spiralizing veggies, this is the perfect place to start!
How to Make Zucchini Noodles for a Vegetable Stir Fry Recipe
If you’ve never made them before, vegetable noodles can be intimidating, but don’t worry! They’re actually pretty simple. For this stir fry, we’re using zucchini, but carrots, cucumbers, rhubarb, and more can all be spiralized for a fun way to eat your veggies.
My favorite method to create zoodles (zucchini noodles) is with either a regular or handheld spiralizer. I use this spiralizer, but they can be found online or at most grocery stores. You could also use a julienne peeler or a mandolin if you happen to have either on hand. Whichever tool you choose, the spiralizing process is pretty easy!
Just be sure to wash and dry your zucchini or squash, cut on the ends, and twist, grate or slice your spirals depending on the device you use. Check out this post for an even more in-depth look at how to spiralize and cook fruit and veggies of all kinds.
How to Prevent Soggy Zucchini Noodles
Using veggies in place of pasta is a great way to lighten up any dish while also adding tons of nutrients. No matter what veggie noodle you choose, the trick comes to managing the water content.
Pro Tip: To prevent vegetable “noodles” from becoming soggy you can either bake them first or let them sit in a colander with a pinch of sea salt added for 10-15 minutes.
Either of these methods will help extract the extra water found in veggies that causes them to become soggy while cooking. If using the colander method, be sure to set the colander in the sink or on a sheet pan as the liquid will drain and we don’t need a big mess on the countertop.
If you choose to bake your veggies, start by preheating the oven to 350 degrees Fahrenheit. Then, arrange the veggie noodles on a large baking dish making sure to space them out and avoid clumps. Add a sprinkle of salt, and bake for 10-15 minutes. Once cooked, place the noodles on a paper towel, and press out any remaining moisture. Now you’re ready to start this stir fry!
How to Store & Reheat Zucchini Noodles
Contrary to popular opinion, zucchini noodles can be stored in the fridge without immediately going bad or turning soggy! For this vegetable stir fry recipe, I recommend keeping the noodles separate from the cashew sauce. Then, when you’re ready to eat, all you have to do is heat up a skillet, add your zoodles and sauce, and let them reheat.
However, if you need something a bit quicker, this recipe can be prepped completely and stored in an airtight container for up to 4 days. Then, toss the stir fry in the skillet or pop it in the microwave for a healthy meal in minutes. Check out this article from the spiralizing queen herself for more information on meal prepping with spiralized vegetables.
How to Make an Allergy-Friendly Vegetable Stir Fry Sauce
Traditional satay sauces are made with a mixture of lime juice, honey, soy sauce, curry powder, and peanut butter. Of course, these sauces taste incredible, but they aren’t always the most allergy-friendly. This means that those allergic to peanuts and gluten cannot enjoy many Asian dishes such as satay. So, in an effort to create a meal that everyone will love, I swapped out the peanut butter for cashew butter, and swapped the soy sauce for coconut aminos (paleo) or tamari sauce. And let me tell you, it did not disappoint!
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.
To make this vegan stir fry sauce, heat a wok or skillet over medium-high heat. Add in the cashew butter, sesame oil, tamari, garlic, and chili flakes. Reduce the heat to a medium-low setting. Then, let the ingredients melt together, and stir until they are well combined.
If cashew butter isn’t an option, feel free to use a nut or seed butter of your choice instead.
This vegetable stir fry is a super filling, nutrient-dense meal all on its own, but you should absolutely feel free to experiment and add any ingredients you want to include! Truth be told, there’s not much that doesn’t pair well with this dish. So, it’s the perfect opportunity to clear out your fridge and use up any leftover protein or veggies you have on hand.
For example, sliced bell peppers, mushrooms, baby corn carrots, and sugar snap peas all add great flavor and tons of health benefits. Or, if you’re looking to bulk up the protein content of this meal then chicken, shrimp, and even tempeh make a great addition to this satay! For more texture and a sprinkle of healthy fats, you could even include crushed almonds, sesame seeds, or extra cabbage. Really, what I’m trying to say here is that your options are limitless. Whatever you do, don’t forget to add the vegetable stir fry sauce!
Other recipes to use this cashew sauce on
You can probably whip up this recipe in about the same time it took you to read this article! If you do make it, I’d love it if you let me know in the comments below. Also, don’t forget to connect with me on Instagram!
As always, stay tuned for more delicious recipes.Print
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 options. For a Whole 30 recipe option, see the notes.
- 3 zucchini and/or yellow squash (spiralized into noodles)
- 1 cup chopped Napa cabbage (more if you want more veggies)
- 1/4 cup chopped red or green onion
- 1 tbsp sesame oil
- 3 to 4 Tablespoon 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 (GF soy sauce) or coconut aminos
- 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)
Spiralize the 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.
- 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
- 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