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 Tablespoon sesame oil
- 3 to 4 Tablespoons creamy nut or seed butter (Cashew butter or almond butter. Adjust according to how much zucchini you use).
- 1/2 – 1 teaspoon red chili flakes
- 2 Tablespoon tamari (GF soy sauce) or coconut aminos
- 1 teaspoon agave nectar (optional)
- 1 teaspoon garlic (minced)
- 1/4 teaspoon 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 the cabbage and red onion. Set aside.
Heat a wok or skillet to medium high-high heat 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 it melt in pan on medium-medium low heat, until combined.
Add in the onion and cabbage and cook on medium-high heat for 1-2 minutes.
Add in the 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, beef, or shrimp! Or by itself! Keeps well in fridge in airtight container for up to 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. They are ready for noodle stir fry!
- Prep Time: 15 min
- Cook Time: 10 min
- 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