Whole30 Vegetable Stir-Fry Noodles
Bursting with vibrant colors and fresh flavors, this Whole30 Vegetable Stir-Fry Noodles recipe is a quick, healthy, and satisfying meal that's perfect for clean eating. Made with spiralized zucchini and carrot noodles, crisp bell peppers, broccoli, mushrooms, and snow peas, it's a nutrient-packed alternative to traditional stir-fry. Tossed in a savory sauce of coconut aminos and toasted sesame oil, and finished with a touch of garlic, ginger, and optional sesame seeds for a flavorful punch, this dish is entirely gluten-free, dairy-free, and paleo-friendly. Ready in just 30 minutes, it's a perfect weeknight dinner that doesn't compromise on taste or wellness, ideal for those following a Whole30 lifestyle or simply seeking delicious veggie-packed meals.
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Recipe Information
Ingredients
- 3 medium Zucchini (spiralized into noodles)
- 2 large Carrot (spiralized into noodles)
- 1 large Bell pepper (sliced into thin strips)
- 2 cups Broccoli florets
- 1 cup Mushrooms (sliced)
- 1 cup Snow peas (trimmed)
- 0.333 cup Coconut aminos
- 2 tablespoons Sesame oil (Whole30-compliant, toasted)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Avocado oil
- 2 stalks Green onions (sliced, green parts only)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare the zucchini and carrot by spiralizing them into noodles using a spiralizer or julienne peeler. Set aside.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of avocado oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the broccoli florets, bell pepper strips, sliced mushrooms, and snow peas to the skillet. Stir-fry the vegetables for 5-6 minutes, or until they start to soften but remain slightly crisp.
Lower the heat to medium and add the zucchini and carrot noodles to the skillet. Toss to combine with the other vegetables.
In a small bowl, whisk together the coconut aminos and sesame oil. Pour the sauce over the vegetables and stir well to coat everything evenly.
Continue to cook for another 3-4 minutes, allowing the noodles to soften slightly but avoid overcooking to maintain their texture.
Remove the skillet from heat and garnish the stir-fry with sliced green onions and sesame seeds, if using.
Serve immediately and enjoy your Whole30 Vegetable Stir-Fry Noodles!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 51.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3119 mg | 66% | |
*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.
