Gluten Free Stir-Fry With Zucchini Noodles & Spicy Peanut Sauce

Asian-Stir-Fry-with-Zucchini-Noodles-2

I love Asian cuisine, especially sushi...mmmm, sushi...

But, this isn't about sushi. This is about a fridge full of  veggies that weren't going to last much longer and needed to be eaten. So I made this simple Asian-style stir fry with zucchini noodles in a spicy peanut sauce for dinner. It was way cheaper to feed the entire family this meal than to have gone out and bought something just for two. You can make it with chicken, pork, or leave out the meat and have it as just a veggie side. 


Don't think your kids will eat it?

Maybe they won't, but mine certainly did. In fact they had no idea that the "noodles" they were devouring were actually zucchini! I didn't add much spiciness to mine either which helped them down it that much faster. 

Asian-Stir-Fry-with-Zucchini-Noodles

Stir-Fry with Zucchini Noodles & Spicy Peanut Sauce

1 lb. chicken breast, patted dry and cut into cubes (opt.)

sea salt and pepper

2 cloves garlic, minced

2 tbsp. sesame seed oil

1 small head cabbage, shredded or chopped

2 medium zucchini, spiralized 

2 medium carrots, peeled and sliced

1 cup snap peas

2 green onions, sliced on a diagonal

1 - 2 stalks lemongrass, rinsed and sliced on a diagonal 

Heat the sesame seed oil and garlic in a wok or large skillet. Prepare chicken with salt and pepper and add to the hot oil. Stir fry for several minutes until the outside is lightly browned and the inside is no longer pink. Scoot them to the side of the pan and add in the cabbage and carrots. Once the cabbage has wilted and the carrots are crisp tender add in the remaining peas, green onions, and lemongrass. Sautee several minutes until tender. Turn the heat to low and add in the zucchini noodles along with the sauce. Toss everything together. Cover with a lid and allow to steam on low  heat for about 5-8 minutes - that's all the time it takes for the zucchini noodles to cook.  

Sauce:

1 tbsp. honey

1 heaping tbsp. Organic Peanut Butter, unsalted

1-2 tsp. Sriracha Hot Chili Sauce

1/2 inch ginger root, grated

5 fresh basil leaves, roughly chopped 

Whisk together honey, peanut butter, sriracha sauce, grated ginger root, and lemongrass oil (if using oil). Pour over veggies and toss to coat. Toss in the basil just before putting the lid on. Serve it warm with Gluten Free Soy Sauce or coconut aminos.

 Enjoy!

Melissa-Signature
 

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Thursday, 16 July 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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