Whole30 Stir-Fried Noodles with Vegetables
Experience the vibrant flavors and nourishing simplicity of Whole30 Stir-Fried Noodles with Vegetables, a healthy, gluten-free delight that’s perfect for clean eating enthusiasts. This recipe swaps traditional noodles for fresh, spiralized zucchini and carrots, creating a low-carb, veggie-packed alternative that’s beautifully complemented by sautéed broccoli, shiitake mushrooms, and red bell peppers. The dish is elevated with bold, aromatic notes of garlic, ginger, and a savory coconut aminos stir-fry sauce, all tied together with a drizzle of Whole30-approved sesame oil. Ready in under 40 minutes, this quick and easy stir-fry delivers a satisfying meal that’s bursting with nutrients and natural flavor. Garnish with toasted sesame seeds for an optional crunch, and serve this wholesome dish fresh from the skillet for a light yet fulfilling addition to your healthy lifestyle.
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Recipe Information
Ingredients
- 3 medium zucchini (spiralized into noodles, zoodles)
- 2 large carrots (spiralized into noodles)
- 1 medium red bell pepper (thinly sliced)
- 2 cups broccoli florets
- 1 cup shiitake mushrooms (sliced)
- 3 stalks green onions (sliced)
- 3 cloves fresh garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 4-ounce bottle coconut aminos
- 2 tablespoons sesame oil (Whole30-approved or olive oil as substitute)
- 2 tablespoons avocado oil
- 1 tablespoon fresh lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
Wash and prep all vegetables: Spiralize the zucchini and carrots into noodles (zoodles). Thinly slice the red bell pepper, mushrooms, and green onions. Cut the broccoli into small florets. Mince the garlic and grate the ginger.
In a small bowl, combine the coconut aminos, lime juice, grated ginger, and a pinch of salt. Mix well and set aside as your stir-fry sauce.
Heat a large skillet or wok over medium-high heat and add the avocado oil. Once hot, add the broccoli florets and sliced red bell pepper, stirring frequently for 3-4 minutes until they begin to soften.
Add the shiitake mushrooms, garlic, and green onions to the skillet. Cook for another 2 minutes, stirring frequently, to release their flavors.
Reduce the heat to medium and add the spiralized zucchini and carrot noodles to the skillet. Toss gently to incorporate the vegetables, being careful not to overcook the zoodles to maintain their texture.
Pour the prepared coconut aminos sauce over the vegetables. Stir well to coat all ingredients evenly and cook for another 1-2 minutes until the sauce is heated through.
Drizzle the sesame oil over the stir-fry, and sprinkle with salt and black pepper to taste. Toss one final time before removing from heat.
Transfer the stir-fried vegetable noodles to a serving dish and garnish with toasted sesame seeds, if desired.
Serve warm and enjoy a flavorful, Whole30-compliant, nutrient-packed meal!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 26.2 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1642 mg | 35% | |
*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.
