Paleo Stir-Fried Vegetables with Noodles
Elevate your weeknight dinner with this vibrant and wholesome Paleo Stir-Fried Vegetables with Noodles recipe! Packed with fresh, colorful veggies like spiralized zucchini and carrots, crunchy broccoli florets, and sweet bell peppers, this dish is a nutrient-rich meal that's as satisfying as it is nutritious. Seasoned with coconut aminos—a Paleo-friendly soy sauce alternative—alongside aromatic garlic and ginger, it bursts with Asian-inspired flavors without compromising on dietary preferences. The entire recipe comes together in under 30 minutes, making it a perfect option for busy schedules. Garnished with sesame seeds and scallions for added texture and taste, this gluten-free and grain-free stir-fry can be enjoyed solo or paired with your favorite protein for a more complete meal. A true standout for anyone following a clean-eating or Paleo lifestyle, this recipe combines simplicity with bold flavors in every bite!
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Recipe Information
Ingredients
- 4 pieces zucchini (medium, spiralized into noodles)
- 2 pieces carrots (medium, julienned or spiralized)
- 2 cups broccoli florets
- 1 piece red bell pepper (thinly sliced)
- 1 piece yellow onion (thinly sliced)
- 2 tablespoons coconut oil
- 3 cloves fresh garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons coconut aminos (Paleo-friendly soy sauce alternative)
- 1 teaspoon sesame oil (optional, for flavor)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks scallions (green parts, sliced thin, for garnish)
Instructions
Prepare your ingredients by spiralizing the zucchini and carrots, slicing the vegetables, and grating the ginger.
Heat a large skillet or wok over medium-high heat and melt 2 tablespoons of coconut oil.
Add the minced garlic and grated ginger to the skillet, stirring frequently for about 30 seconds until fragrant.
Add the onion slices and cook for 1-2 minutes until slightly softened.
Stir in the broccoli florets, red bell pepper, and carrots. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and add the spiralized zucchini noodles. Stir the zucchini noodles lightly, allowing them to warm and soften for about 2 minutes.
Drizzle the coconut aminos and sesame oil (if using) over the vegetables and zucchini noodles. Sprinkle with salt and black pepper, tossing everything together to combine and evenly coat the ingredients.
Continue to stir-fry for another 1-2 minutes, ensuring the zucchini noodles are tender but not overly soft.
Remove the skillet from heat and garnish the stir-fry with sesame seeds and sliced scallions before serving.
Serve immediately as a main dish or alongside a protein of your choice for a robust, Paleo-friendly meal.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2259 mg | 98% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 50.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3152 mg | 67% | |
*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.
