Zucchini Noodle Sesame Peanut Stir Fry

• 1 large zucchini, spiralized into noodles
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 2 green onions, sliced
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups broccoli florets

Steps

1. 1 Heat sesame oil in a large skillet over medium heat.
2. 2 Add garlic and ginger, sauté for 1 minute until fragrant.
3. 3 In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame seeds.
4. 4 Add peanut sauce mixture to skillet and cook for 2 minutes, stirring constantly.
5. 5 Add zucchini noodles and broccoli florets to skillet, toss to coat in sauce, and cook for 5-7 minutes until vegetables are tender but still crisp.
6. 6 Garnish with green onions and additional sesame seeds if desired.

Equipment

• Large skillet
• Spiralizer or julienne peeler

Variations

• Add tofu or chicken for a heartier meal.
• Include shredded carrots or bell peppers for extra veggies.

Substitutions

• Use almond butter in place of peanut butter for a nut-free option.
• Coconut aminos can replace soy sauce for a lower sodium alternative.

Pairings

• Pairs well with a simple green salad or miso soup.

Nutrition

Tips

• For extra crunch, toast sesame seeds in a dry pan before adding to the sauce.
• If the sauce is too thick, thin it with a splash of water or more rice vinegar.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed jasmine rice or a side of edamame for added protein.

FAQ