Whole30 Vegetable Stir-Fry Noodles

Bring vibrant, nutrient-packed flavors to your table with this Whole30 Vegetable Stir-Fry Noodles recipe—a healthy, gluten-free twist on classic stir-fry! Featuring spiralized zucchini and carrot noodles, this dish is loaded with colorful vegetables like broccoli, bell peppers, mushrooms, and snow peas, making it a feast for both the eyes and the palate. Tossed in a savory, Whole30-compliant sauce of coconut aminos and toasted sesame oil, and infused with fresh garlic and ginger, every bite is bursting with umami-rich goodness. Ready in just 30 minutes, this quick and easy stir-fry is perfect for busy weeknights while being entirely grain-free, dairy-free, and paleo-friendly. Serve it hot, garnished with crunchy sesame seeds and fresh green onions, for a wholesome, flavor-packed meal the whole family will love.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 medium Zucchini (spiralized into noodles)
• 2 large Carrot (spiralized into noodles)
• 1 large Bell pepper (sliced into thin strips)
• 2 cups Broccoli florets
• 1 cup Mushrooms (sliced)
• 1 cup Snow peas (trimmed)
• 0.333 cup Coconut aminos
• 2 tablespoons Sesame oil (Whole30-compliant, toasted)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 2 tablespoons Avocado oil
• 2 stalks Green onions (sliced, green parts only)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

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

Step 2

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of avocado oil.

Step 3

Once the oil is hot, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

Step 4

Add the broccoli florets, bell pepper strips, sliced mushrooms, and snow peas to the skillet. Stir-fry the vegetables for 5-6 minutes, or until they start to soften but remain slightly crisp.

Step 5

Lower the heat to medium and add the zucchini and carrot noodles to the skillet. Toss to combine with the other vegetables.

Step 6

In a small bowl, whisk together the coconut aminos and sesame oil. Pour the sauce over the vegetables and stir well to coat everything evenly.

Step 7

Continue to cook for another 3-4 minutes, allowing the noodles to soften slightly but avoid overcooking to maintain their texture.

Step 8

Remove the skillet from heat and garnish the stir-fry with sliced green onions and sesame seeds, if using.

Step 9

Serve immediately and enjoy your Whole30 Vegetable Stir-Fry Noodles!

Nutrition Facts

Serving size	(1512.5g)

Amount per serving	% Daily Value*
Calories	927.2

Total Fat 59.0g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1601.3mg	0%
Total Carbohydrate 83.0g	0%
Dietary Fiber 22.8g	0%
Total Sugars 51.6g
Protein 26.7g	0%

Vitamin D 9.8IU	0%
Calcium 322.6mg	0%
Iron 9.6mg	0%
Potassium 3118.6mg	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: 54.8%

Protein: 11.0%

Carbs: 34.2%