Low Carb Veggie Noodle Stir Fry

Satisfy your cravings for a light yet flavorful meal with this Low Carb Veggie Noodle Stir Fry! Packed with vibrant, nutrient-rich ingredients like spiralized zucchini and carrot noodles, crisp sugar snap peas, tender broccoli, and sweet red bell peppers, this dish is a colorful celebration of fresh vegetables. A fragrant sauce made with sesame oil, garlic, ginger, low-sodium soy sauce, and rice vinegar ties everything together, delivering bold, savory flavors with a hint of tang. Topped with toasty sesame seeds, green onions, and optional red pepper flakes for a touch of heat, this quick and easy stir fry is ready in under 30 minutes, making it perfect for busy weeknights. Gluten-free friendly and keto-approved, this veggie-packed recipe is a wholesome choice for those seeking a healthy, low-carb alternative to traditional noodle dishes.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium (spiralized into noodles) zucchini
• 2 medium (spiralized into noodles) carrots
• 1 medium (thinly sliced) red bell pepper
• 2 cups broccoli florets
• 1 cup sugar snap peas
• 2 tablespoons sesame oil
• 3 cloves (minced) garlic
• 1 tablespoon (minced) ginger
• 3 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 teaspoons sesame seeds
• 2 stalks (chopped) green onions
• 0.25 teaspoons (optional, for heat) red pepper flakes

Directions

Step 1

Prepare the zucchini and carrots by spiralizing them into noodles using a spiralizer or julienne peeler and set aside.

Step 2

Chop the red bell pepper into thin slices, and cut the broccoli into small florets. Rinse the sugar snap peas and set them aside.

Step 3

Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of sesame oil and allow it to heat up for about 30 seconds.

Step 4

Add the minced garlic and ginger to the pan and sauté for 1 minute until fragrant, stirring constantly to avoid burning.

Step 5

Add the bell peppers, broccoli florets, and sugar snap peas to the wok. Stir fry the veggies for 4-5 minutes until they are crisp-tender.

Step 6

Once the vegetables are cooked, add the zucchini and carrot noodles to the wok. Stir gently to combine with the other veggies and heat for 2-3 minutes.

Step 7

Reduce the heat to medium and pour in the soy sauce (or tamari) and rice vinegar. Stir to coat the vegetables evenly in the sauce, cooking for another 2 minutes.

Step 8

Sprinkle sesame seeds and red pepper flakes (if using) on top and toss everything well.

Step 9

Remove the stir fry from heat and garnish with chopped green onions before serving.

Step 10

Serve immediately and enjoy your flavorful, low-carb veggie noodle stir fry!

Nutrition Facts

Serving size	(1113.9g)

Amount per serving	% Daily Value*
Calories	735.8

Total Fat 33.4g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 13.5g
Cholesterol 0mg	0%
Sodium 5491.9mg	0%
Total Carbohydrate 88.3g	0%
Dietary Fiber 24.5g	0%
Total Sugars 47.8g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 274.1mg	0%
Iron 7.8mg	0%
Potassium 1999.4mg	0%

*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.

Source of Calories

Fat: 39.8%

Protein: 13.4%

Carbs: 46.8%