Whole30 Stir-Fried Vegetables with Noodles
Elevate your vegetable game with this vibrant and healthy Whole30 Stir-Fried Vegetables with Noodles recipe! Perfectly spiralized zucchini noodles take center stage as a low-carb alternative to traditional pasta, while a medley of crisp, colorful veggies like broccoli, snap peas, and bell peppers bring irresistible texture and nutrition to every bite. Flavored with a bold yet wholesome blend of coconut aminos, sesame oil, and ginger, this dish is as flavorful as it is guilt-free. Ready in just 30 minutes, it’s the ultimate quick, satisfying meal for anyone following a Whole30 diet or simply looking for a delicious way to enjoy fresh vegetables. Serve it as a main dish or pair it with your favorite protein for a complete, clean-eating feast!
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Recipe Information
Ingredients
- 3 medium zucchini (for noodles)
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 large red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 cup snap peas
- 2 stalks green onion, sliced
- 1 teaspoon sesame seeds (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Using a spiralizer, create zucchini noodles using the 3 medium zucchinis. Set aside.
In a small bowl, whisk together the coconut aminos and sesame oil. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the pan, and sauté for 1 minute until fragrant.
Add the red bell pepper, broccoli florets, carrots, and snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are vibrant and slightly tender but still crisp.
Season the vegetables with salt and black pepper.
Add the zucchini noodles to the skillet, and toss to combine with the vegetables. Cook for an additional 2-3 minutes until the zucchini noodles are heated through but not overly soft.
Pour the coconut aminos and sesame oil mixture over the vegetables and noodles. Toss everything evenly to coat in the sauce.
Remove from heat and transfer the stir-fried vegetables and noodles to serving plates.
Garnish with sliced green onions and sesame seeds if using. Serve immediately.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 47.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2751 mg | 59% | |
*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.
