Paleo Vegetable Stir-Fry Noodles
This vibrant and nutritious Paleo Vegetable Stir-Fry Noodles recipe is a delicious way to enjoy all the goodness of fresh vegetables, perfectly seasoned with coconut aminos, sesame oil, garlic, and ginger. Featuring spiralized zucchini and carrot "noodles," alongside crisp bell peppers, broccoli, mushrooms, and snow peas, this dish is low-carb, gluten-free, and packed with flavor. Ready in just 30 minutes, it’s a quick and healthy meal that’s perfect for weeknight dinners or meal prep. Garnished with green onions and sesame seeds for an added crunch, these veggie-packed noodles deliver irresistible taste and texture while keeping things light and wholesome. Perfect for those following a paleo or clean eating lifestyle, this stir-fry is proof that healthy eating doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 3 pieces Zucchini (large, spiralized into noodles)
- 2 pieces Carrots (medium, spiralized into noodles)
- 1 piece Red bell pepper (thinly sliced)
- 2 cups Broccoli florets
- 1 cup Snow peas
- 1 cup Mushrooms (sliced)
- 3 tablespoons Coconut aminos
- 2 tablespoons Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Avocado oil (or other Paleo-friendly cooking oil)
- 2 stalks Green onions (sliced, for garnish)
- 1 teaspoon Sesame seeds (for garnish, optional)
Instructions
Wash and prepare all vegetables. Spiralize the zucchini and carrots into noodle shapes and set aside.
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
Add the broccoli florets, snow peas, and mushrooms to the skillet. Stir-fry for 3–4 minutes, until the vegetables begin to soften but remain crisp.
Add the red bell pepper slices to the skillet and stir-fry for another 2 minutes.
Push the vegetables to one side of the skillet and add the sesame oil and coconut aminos to the empty side. Stir to combine, then mix the sauce with the vegetables.
Add the spiralized zucchini and carrot noodles to the skillet. Toss everything together and stir-fry for 2–3 minutes, until the noodles are just tender but not soggy.
Remove the skillet from heat and transfer the stir-fry to serving plates.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 43.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2923 mg | 62% | |
*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.
