Zucchini Noodle Cashew Stir Fry
This easy zucchini noodle cashew stir fry made with The Inspiralizer will have you licking your plate clean!
Servings: 2
Ingredients
For the sauce
- ¼ cup (59 ml) dark soy sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha sauce
- 2 teaspoons arrowroot powder
- 1 tablespoon dark brown sugar
For the rest of the dish
- ½ yellow onion diced
- 2 cloves garlic finely minced
- 4 medium carrots diced
- 2 large zucchini spiralized and trimmed to a shorter length and lightly squeezed of excess liquid
- 2 large red bell peppers spiralized
- 8 ounces (227 g) of snow peas
- 1 cup (129 g) cashews roughly chopped
Instructions
- In a small mixing bowl, whisk together the ingredients for the sauce and set aside.1/4 cup dark soy sauce, 1 tablespoon hoisin sauce, 1/2 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon sriracha sauce, 2 teaspoons arrowroot powder, 1 tablespoon dark brown sugar
- Add 1/2 tablespoon of cooking fat (olive oil, vegetable oil, etc.) in a large skillet over medium high heat. Once the oil is hot, add onion, garlic, and carrots. Saute until fragrant and carrots have slightly softened, about 5 minutes.1/2 yellow onion, 2 cloves garlic, 4 medium carrots
- Add the spiralized zucchini, bell peppers, and snow peas to the pan and using tongs, toss everything together. Lower the heat to medium.2 large zucchini, 2 large red bell peppers, 8 ounces of snow peas
- Pour the sauce all over the ingredients and let sauce thicken for 3-5 minutes. Gently toss everything together in the sauce. Add 2/3 cup of chopped cashews to the skillet and toss again.1 cup cashews
- Evenly divide into two bowls or plates and top with the remaining 1/3 cup of chopped cashews.
Nutrition
Serving: 1 Serving | Calories: 596 kcal | Carbohydrates: 70 g | Protein: 21 g | Fat: 27 g | Fiber: 14 g | Sugar: 28 g
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