Low Carb Veggie Noodle Stir Fry
Transform your weeknight dinners with this vibrant Low Carb Veggie Noodle Stir Fry! Packed with fresh, nutrient-rich vegetables like spiralized zucchini, carrots, crisp sugar snap peas, and tender broccoli florets, this recipe is a delicious and healthy alternative to traditional pasta dishes. The stir fry is infused with bold flavors from garlic, ginger, and a savory soy sauce-based dressing, while a drizzle of sesame oil and a sprinkle of sesame seeds deliver an irresistible aromatic finish. Ready in just 30 minutes, this low-carb, gluten-free meal is perfect for busy schedules, and the optional red pepper flakes let you customize the heat to your liking. Garnished with fresh green onions, this dish is as beautiful as it is satisfying—ideal for lunch, dinner, or meal prepping!
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Recipe Information
Ingredients
- 2 medium (spiralized into noodles) zucchini
- 2 medium (spiralized into noodles) carrots
- 1 medium (thinly sliced) red bell pepper
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 2 tablespoons sesame oil
- 3 cloves (minced) garlic
- 1 tablespoon (minced) ginger
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons sesame seeds
- 2 stalks (chopped) green onions
- 0.25 teaspoons (optional, for heat) red pepper flakes
Instructions
Prepare the zucchini and carrots by spiralizing them into noodles using a spiralizer or julienne peeler and set aside.
Chop the red bell pepper into thin slices, and cut the broccoli into small florets. Rinse the sugar snap peas and set them aside.
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of sesame oil and allow it to heat up for about 30 seconds.
Add the minced garlic and ginger to the pan and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Add the bell peppers, broccoli florets, and sugar snap peas to the wok. Stir fry the veggies for 4-5 minutes until they are crisp-tender.
Once the vegetables are cooked, add the zucchini and carrot noodles to the wok. Stir gently to combine with the other veggies and heat for 2-3 minutes.
Reduce the heat to medium and pour in the soy sauce (or tamari) and rice vinegar. Stir to coat the vegetables evenly in the sauce, cooking for another 2 minutes.
Sprinkle sesame seeds and red pepper flakes (if using) on top and toss everything well.
Remove the stir fry from heat and garnish with chopped green onions before serving.
Serve immediately and enjoy your flavorful, low-carb veggie noodle stir fry!
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5492 mg | 239% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 47.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1999 mg | 43% | |
*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.
