Whole30 Stir-Fried Noodles with Vegetables

Elevate your Whole30 journey with this vibrant and nutrient-packed Whole30 Stir-Fried Noodles with Vegetables! Instead of traditional noodles, this recipe features a medley of spiralized zucchini and carrots, delivering a light yet satisfying dish that's completely grain-free and gluten-free. Stir-fried in avocado oil and flavored with a tantalizing blend of coconut aminos, fresh garlic, and ginger, these "zoodles" are tossed with an array of fresh vegetables, including bell peppers, broccoli, and shiitake mushrooms, for a burst of color, texture, and flavor. Finished with a drizzle of sesame oil and optional toasted sesame seeds, this quick and easy recipe is the perfect choice for a hearty, Whole30-compliant, plant-forward meal that's ready in just 35 minutes. Perfect for busy weeknights or as a nourishing dish for meal prep, these stir-fried vegetable noodles are sure to satisfy while keeping your goals on track.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 medium zucchini (spiralized into noodles, zoodles)
• 2 large carrots (spiralized into noodles)
• 1 medium red bell pepper (thinly sliced)
• 2 cups broccoli florets
• 1 cup shiitake mushrooms (sliced)
• 3 stalks green onions (sliced)
• 3 cloves fresh garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 4-ounce bottle coconut aminos
• 2 tablespoons sesame oil (Whole30-approved or olive oil as substitute)
• 2 tablespoons avocado oil
• 1 tablespoon fresh lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon toasted sesame seeds (optional, for garnish)

Directions

Step 1

Wash and prep all vegetables: Spiralize the zucchini and carrots into noodles (zoodles). Thinly slice the red bell pepper, mushrooms, and green onions. Cut the broccoli into small florets. Mince the garlic and grate the ginger.

Step 2

In a small bowl, combine the coconut aminos, lime juice, grated ginger, and a pinch of salt. Mix well and set aside as your stir-fry sauce.

Step 3

Heat a large skillet or wok over medium-high heat and add the avocado oil. Once hot, add the broccoli florets and sliced red bell pepper, stirring frequently for 3-4 minutes until they begin to soften.

Step 4

Add the shiitake mushrooms, garlic, and green onions to the skillet. Cook for another 2 minutes, stirring frequently, to release their flavors.

Step 5

Reduce the heat to medium and add the spiralized zucchini and carrot noodles to the skillet. Toss gently to incorporate the vegetables, being careful not to overcook the zoodles to maintain their texture.

Step 6

Pour the prepared coconut aminos sauce over the vegetables. Stir well to coat all ingredients evenly and cook for another 1-2 minutes until the sauce is heated through.

Step 7

Drizzle the sesame oil over the stir-fry, and sprinkle with salt and black pepper to taste. Toss one final time before removing from heat.

Step 8

Transfer the stir-fried vegetable noodles to a serving dish and garnish with toasted sesame seeds, if desired.

Step 9

Serve warm and enjoy a flavorful, Whole30-compliant, nutrient-packed meal!

Nutrition Facts

Serving size	(881.6g)

Amount per serving	% Daily Value*
Calories	758.2

Total Fat 57.3g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1843.1mg	0%
Total Carbohydrate 55.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 26.2g
Protein 15.9g	0%

Vitamin D 308IU	0%
Calcium 210.5mg	0%
Iron 5.2mg	0%
Potassium 1642.2mg	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: 64.5%

Protein: 7.9%

Carbs: 27.6%