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.
- 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)
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.
- 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