Keto Vegetable Stir-Fry Noodles
Packed with flavor and loaded with fresh veggies, this Keto Vegetable Stir-Fry Noodles recipe is the perfect low-carb alternative to traditional noodle dishes. Featuring crisp zucchini noodles, vibrant broccoli florets, red bell pepper, and earthy mushrooms, this quick and healthy dish comes together in just 25 minutes. Infused with aromatic garlic, ginger, and a savory sesame and coconut aminos glaze, this stir-fry delivers bold, restaurant-quality flavors while staying keto-friendly and gluten-free. Garnished with green onions and sesame seeds for an added crunch, these "zoodles" are a deliciously satisfying meal that’s perfect for weeknight dinners or meal prep. Enjoy this nutrient-packed, guilt-free dish that’s both wholesome and full of vibrant colors!
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Recipe Information
Ingredients
- 2 medium Zucchini (spiralized into noodles)
- 1 cup Broccoli florets
- 1 medium Red bell pepper (sliced thinly)
- 1 cup Mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Coconut aminos (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 1 tablespoon Avocado oil (or olive oil)
- 2 stalks Green onions (sliced thinly)
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly and prepare them as described in the ingredients list.
Using a spiralizer, create zucchini noodles (zoodles) from the zucchini. Pat them dry with a paper towel to remove excess moisture.
Heat a large skillet or wok over medium-high heat and add avocado oil.
Once the oil is hot, add the broccoli florets and sauté for 2-3 minutes until they start to soften.
Add the red bell pepper slices and mushrooms to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
Push the vegetables to one side of the skillet and add the minced garlic and grated ginger to the empty space. Sauté for 30 seconds until fragrant, then mix with the other vegetables.
Add the zucchini noodles to the skillet and toss all ingredients together. Cook for 2-3 minutes, stirring frequently, until the zucchini noodles are just tender but not mushy.
Pour in the coconut aminos and sesame oil, and season with salt and black pepper. Toss well to ensure everything is evenly coated.
Remove the skillet from heat and garnish the stir-fry with sliced green onions and sesame seeds.
Serve immediately and enjoy your Keto Vegetable Stir-Fry Noodles!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 26.3 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
