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- 2 medium zucchinis - 1 cup bell peppers (red and yellow) - 1 cup snap peas - 1 tablespoon olive oil - 3 cloves garlic - 1 tablespoon ginger - ¼ cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon sriracha - 2 green onions - 1 tablespoon sesame seeds The ingredients for Minute Spicy Peanut Zoodle Stir-Fry are simple and fresh. You’ll need two medium zucchinis for the zoodles. Zucchini is light and healthy. Next, grab one cup of bell peppers. I like to mix red and yellow for color and flavor. One cup of snap peas adds crunch. They cook fast and taste great. From your pantry, you will need olive oil, garlic, and ginger. The olive oil helps cook the veggies. Minced garlic brings a nice aroma. Grated ginger adds warmth and spice. For the sauce, use creamy peanut butter, soy sauce, and sriracha. The peanut butter gives a rich texture. Soy sauce adds saltiness, while sriracha brings heat. You can adjust the sriracha to fit your taste. Finally, for garnishes, have two chopped green onions and one tablespoon of sesame seeds. These add a lovely finish and extra flavor to your dish. - Spiralize zucchinis into noodles. - Slice bell peppers and trim snap peas. To start, grab your spiralizer. This handy tool turns zucchinis into fun noodles. You want about two medium zucchinis for this recipe. After spiralizing, set them aside. Next, slice your bell peppers. I love using red and yellow for color. Trim the snap peas, too—they add a nice crunch. - Heat olive oil in a skillet. - Sauté garlic and ginger. - Add bell peppers and snap peas. Now, take a large skillet and heat one tablespoon of olive oil over medium-high heat. Once the oil is hot, add three minced garlic cloves and one tablespoon of grated ginger. Sauté for about 30 seconds. This step makes the kitchen smell amazing! After that, toss in the sliced bell peppers and snap peas. Stir-fry them for about 3 to 4 minutes. You want them slightly soft but still crunchy. - Incorporate zoodles and cook. - Make and add the spicy peanut sauce. - Combine everything and serve. Next, add the spiralized zoodles to your skillet. Cook them for about 2 minutes, stirring often. They should be tender but not mushy. In a small bowl, mix ¼ cup of creamy peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon of sriracha. Pour this sauce over your veggies in the skillet. Give everything a good stir to coat it all in that delicious spicy peanut sauce. Cook for an extra 1 to 2 minutes until everything is hot. Finally, serve this dish topped with chopped green onions and sesame seeds! - Slicing Vegetables: Use a sharp knife for even slices. Thin slices cook faster and blend well. - Preventing Soggy Zoodles: Make sure to cook zoodles briefly. Add them last to keep them firm. - Vegan or Gluten-Free Version: Use tamari instead of soy sauce for gluten-free. Check your peanut butter for vegan options. - Adjusting Spice Levels: Start with a little sriracha. You can always add more if you like it hotter. - Protein Pairing: Add grilled chicken for extra protein. Tofu works great for a vegetarian option. - Recommended Side Dishes: Serve with a side of steamed rice or a fresh salad. I enjoy a cold drink like iced tea with it too. {{image_2}} You can make this dish even better by adding protein. Chicken, shrimp, or tofu work great here. If you like chicken, grill or pan-sear it first. Then, slice it and mix it in with the veggies. For shrimp, just add it to the skillet and cook until pink. Tofu is a nice option too. Just cube it and sauté until golden. This gives a nice crunch and flavor. If you're vegan or vegetarian, stick with tofu or add beans for extra protein. Feel free to switch up the veggies! If you don't have bell peppers, use carrots or broccoli. Both add great crunch and color. Snap peas can be swapped with green beans or asparagus. Seasonal veggies are fun too! In fall, try adding butternut squash or Brussels sprouts. In summer, add fresh corn or cherry tomatoes for a burst of flavor. The key is to keep the colors bright and flavors fresh. The sauce can change the whole dish. If you want to try something new, use almond or cashew butter instead of peanut butter. This still gives a rich, nutty flavor. You can also play with different sauces. Try teriyaki sauce for a sweet touch or hoisin for a deeper flavor. If you like it spicy, add more sriracha or some chili paste. Don't be afraid to mix and match! Store your leftover zoodle stir-fry in an airtight container. Keep it in the fridge. It stays fresh for up to three days. For best taste, eat it within two days. Store the sauce separately if you have extra. This helps keep the texture of the zoodles. Reheat your stir-fry in a skillet over low heat. This method warms the dish evenly. Stir often to prevent sticking. You can also use a microwave. Heat it in short bursts, stirring in between. This keeps the flavor and texture intact. You can freeze zoodle stir-fry, but it’s best to avoid it if possible. Zoodles tend to get mushy after freezing. If you do freeze it, use a freezer-safe container. The sauce can freeze well. Store it in a separate container for better results. You can make zoodles without a spiralizer in a few ways. A box grater works well. Just use the larger holes to shred the zucchini into thin strips. You can also use a vegetable peeler to create long, flat noodles. Simply peel the zucchini from top to bottom, rotating as you go. A knife can also help. Cut the zucchini into thin slices, then stack and slice them into strips. Yes, this recipe can be gluten-free. Just choose a gluten-free soy sauce. Many brands offer gluten-free options. You can find these in most grocery stores. Always check labels to ensure there are no hidden gluten ingredients. You can definitely prep ingredients in advance. Spiralize the zucchini and store it in an airtight container. Keep sliced bell peppers and snap peas in the fridge too. This can save you time on busy days. You can prep everything a day before. Just make sure to keep them dry to avoid sogginess. If you need a substitute for sriracha, there are many options. You can use any hot sauce you like, such as sambal oelek or chili garlic sauce. For a milder flavor, try a mix of ketchup and hot sauce. You can also make a homemade version by mixing chili paste with vinegar and sugar. Adjust the heat to match your taste. This blog post covered a tasty recipe for zoodle stir-fry. We explored fresh veggies, pantry staples, and a creamy peanut sauce. You learned step-by-step how to prep, cook, and serve this dish. I also shared tips for perfecting your stir-fry, ways to customize the sauce, and ideas for meal storage. Try this recipe to enjoy healthy, delicious meals. Remember, cooking is fun and creative, so feel free to experiment! Enjoy every bite!

Minute Spicy Peanut Zoodle Stir-Fry

Whip up a delicious Minute Spicy Peanut Zoodle Stir-Fry in just 15 minutes! This vibrant dish features fresh zucchini noodles, bell peppers, and snap peas tossed in a creamy peanut sauce with a kick of sriracha. Perfect for a quick dinner or a healthy lunch! Dive into this flavorful, nutritious recipe that’s sure to satisfy your cravings. Click through to discover how to make this easy and scrumptious meal today!
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Ingredients
  

2 medium zucchinis, spiralized into noodles (zoodles)

1 cup bell peppers, thinly sliced (mix of red and yellow)

1 cup snap peas, trimmed

1 tablespoon olive oil

3 cloves garlic, minced

1 tablespoon ginger, grated

¼ cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon sriracha (adjust to taste)

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Prepare the Vegetables: Spiralize the zucchinis into noodles using a spiralizer and set aside. Slice the bell peppers and trim the snap peas.

    Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat.

      Sauté Aromatics: Add the minced garlic and grated ginger to the skillet, and sauté for about 30 seconds until fragrant.

        Add Vegetables: Toss in the sliced bell peppers and snap peas. Stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.

          Incorporate Zoodles: Add the spiralized zucchini noodles to the skillet and cook, stirring frequently, for another 2 minutes until slightly tender.

            Make the Sauce: In a small bowl, mix together the peanut butter, soy sauce, and sriracha until smooth. Pour this sauce over the veggie mixture in the skillet.

              Combine Everything: Stir everything together to coat the vegetables in the spicy peanut sauce. Cook for an additional 1-2 minutes until everything is heated through.

                Serve: Remove from heat, garnish with chopped green onions and sesame seeds.

                  Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2