For a meal that’s not only quick but also packed with fresh, vibrant flavors, this Zucchini Noodle Cashew Stir-Fry is an excellent choice. The combination of spiralized zucchini and bell peppers with crunchy snow peas and cashews makes for a light, healthy, and satisfying dish. Tossed in a flavorful Asian-inspired sauce, this stir-fry is a great way to enjoy a low-carb meal without sacrificing flavor. It’s perfect for a weeknight dinner or even as a refreshing lunch.
Ingredients:
For the Sauce:
- ¼ cup (59 ml) of rich dark soy sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon of sriracha sauce (optional for an added kick)
- 2 teaspoons arrowroot powder (or cornstarch)
- 1 tablespoon dark brown sugar
For the Stir-Fry:
- ½ yellow onion, diced
- 2 cloves garlic, finely minced
- 4 medium carrots, diced
- 2 large zucchini, spiralized and trimmed to shorter lengths, lightly squeezed of excess liquid
- 2 large red bell peppers, spiralized
- 8 ounces (227 g) snow peas
- 1 cup (129 g) of coarsely chopped cashews
Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together the dark soy sauce, hoisin sauce, sesame oil, rice vinegar, sriracha (if using), arrowroot powder, and dark brown sugar.
- Set the sauce aside.
- Cook the Aromatics:
- In a large skillet or wok, heat a small amount of oil over medium heat.
- Incorporate the chopped onion and cook for 2 to 3 minutes until it becomes tender.
- Then, mix in the minced garlic and sauté for an additional 30 seconds until it releases its aromatic scent.
- Add the Vegetables:
- Add the diced carrots to the skillet and cook for 3-4 minutes until they begin to soften. Next, add the snow peas, spiralized zucchini, and spiralized red bell peppers. Toss gently and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
- Toss in the Sauce:
- Pour the prepared sauce over the stir-fry and toss everything together to ensure the vegetables are evenly coated. Cook for 2-3 more minutes until the sauce thickens slightly.
- Add the Cashews:
- Stir in the chopped cashews and give the stir-fry one final toss to distribute them evenly. The cashews add a satisfying crunch and nutty flavor that pairs perfectly with the tender veggies.
- Serve:
- Remove from heat and serve immediately. This dish is perfect on its own as a light, veggie-packed meal, or you can pair it with steamed rice or quinoa for added texture.
Conclusion:
Zucchini Noodle Cashew Stir-Fry is the perfect choice for those looking for a healthy, vibrant, and flavorful meal that comes together in under 30 minutes. The combination of fresh spiralized vegetables, crunchy cashews, and a savory sauce is sure to make this dish a family favorite. Whether you’re cutting back on carbs or just want a veggie-forward dinner, this stir-fry delivers on both taste and nutrition.
Zucchini Noodle Cashew Stir-Fry: A Vibrant Veggie-Packed Delight
A quick, low-carb stir-fry packed with spiralizedvegetables, crunchy cashews, and a savory Asian-inspired sauce. Perfect for ahealthy, satisfying weeknight meal.
For the Sauce:
- ¼ cup 59 ml of rich dark soy sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon of sriracha sauce (optional for an added kick)
- 2 teaspoons arrowroot powder (or cornstarch)
- 1 tablespoon dark brown sugar
For the Stir-Fry:
- ½ yellow onion (diced)
- 2 cloves garlic (finely minced)
- 4 medium carrots (diced)
- 2 large zucchini (spiralized and trimmed to shorter lengths, lightly squeezed of excess liquid)
- 2 large red bell peppers (spiralized)
- 8 ounces 227 g snow peas
- 1 cup 129 g of coarsely chopped cashews
Prepare the Sauce:
- In a small bowl, whisk together the dark soy sauce, hoisin sauce, sesame oil, rice vinegar, sriracha (if using), arrowroot powder, and dark brown sugar.
- Set the sauce aside.
Cook the Aromatics:
- In a large skillet or wok, heat a small amount of oil over medium heat.
- Incorporate the chopped onion and cook for 2 to 3 minutes until it becomes tender.
- Then, mix in the minced garlic and sauté for an additional 30 seconds until it releases its aromatic scent.
Add the Vegetables:
- Add the diced carrots to the skillet and cook for 3-4 minutes until they begin to soften. Next, add the snow peas, spiralized zucchini, and spiralized red bell peppers. Toss gently and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Toss in the Sauce:
- Pour the prepared sauce over the stir-fry and toss everything together to ensure the vegetables are evenly coated. Cook for 2-3 more minutes until the sauce thickens slightly.
Add the Cashews:
- Stir in the chopped cashews and give the stir-fry one final toss to distribute them evenly. The cashews add a satisfying crunch and nutty flavor that pairs perfectly with the tender veggies.
Serve:
- Remove from heat and serve immediately. This dish is perfect on its own as a light, veggie-packed meal, or you can pair it with steamed rice or quinoa for added texture.