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Oh how terribly hard it is to get back in the swing of things after being on a mini vacation for several days :) I had totally intended to post this on Labor Day but then I really didn’t want to pull out my laptop while on vacation so I said I would post it yesterday but when we got home, I was too tired to even think about writing anything. So here we are today! Better late than never, right?
This past weekend, Jason and I set out for the Hudson River Valley! We visited Gina and Brandy and one of the big things that we planned the weekend around was a dinner at Blue Hill. Ever since we watched Dan Barber on Netflix’s Chef’s Table, we knew we had to plan a trip up and conveniently, Gina and Brandy wanted to go again so we made it a triple date! I can’t wait to tell you more about our trip in the Hudson River Valley; from everything we ate and what we did. The whole weekend is definitely worthy of a blog post so stay tuned for that! In the meantime, did you catch my first Bali post?
Remember my last zucchini noodle post that was posted at the end of July? And in that post remember how I was saying that I realllllllly wanted a spiralizer but didn’t think I’d use it enough to justify buying one since it always seemed like I buy these cool kitchen gadgets and then never use them? Well, I caved. I was offered to try the The Inspiralizer by Ali Maffucci of the ever-popular food blog, Inspiralized. Before you say, “well, I already know of this spiralizer” let me tell you right off the bat why I love The Inspiralizer more than the other ones out there. Hands down, the counter clamps. It secures the entire machine to your countertop and offers increased leverage and safety when using The Inspiralizer. Next, four blades which creates four different noodle shapes (ribbon, fettuccine, linguine, spaghetti) as opposed to only three on the other brands. Finally, ease of clean and storage. I literally just run this machine under water, scrub a little with my dish brush, let it air dry, and then put it aside in a cabinet. It takes up virtually no space since the width of it is pretty thin. I would say it’s the same thickness of a Betty Crocker cookbook, if not thinner.
I love stir fry’s and I’m always looking for ways to make them just a bit healthier. Right when I got The Inspiralizer, I knew I had to create a stir fry with the zucchini noodles. I created this zucchini noodle cashew stir fry and the sauce was plate-lickin’ good!! We scarfed this entire dish down. The sauce is slightly sweet with a kick of heat and the cashews throughout give it a nice crunch and texture. Oh! I almost forgot to mention, not only did I spiralize the zucchini, I also did the bell peppers!! I didn’t realize how many vegetables (and fruit!) you could actually spiralize until I read this handy dandy guide.
Anyway, you should definitely 1. make this recipe, 2. buy The Inspiralizer, 3. check out Ali’s blog for more recipe inspiration, and 4. buy her new cookbook!!
Zucchini Noodle Cashew Stir Fry
For the sauce
- ¼ cup 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 of snow peas
- 1 cup cashews, roughly chopped
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a small mixing bowl, whisk together the ingredients for the sauce and set aside.
- 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.
- Add the spiralized zucchini, bell peppers, and snap peas to the pan and using tongs, toss everything together. Lower the heat to medium.
- 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.
- Evenly divide into two bowls or plates and top with the remaining 1/3 cup of chopped cashews.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
There are affiliate links within this post. I was sent The Inspiralizer but all opinions are my own!
Saturday 22nd of April 2023
Loved this recipe! We especially enjoyed the stir-fry sauce.
Tuesday 26th of July 2022
Made it today for lunch! Definately a keeper!!!
Monday 11th of February 2019
This is a great recipe - the neat thing about is you can just add whatever veggies you want to it!! Yum :)
Friday 31st of August 2018
Please give me a recipe for cold noodles......
Saturday 1st of September 2018
Please use the search bar next time. Here are two: https://www.tablefortwoblog.com/chilled-spicy-pork-ramen/ and https://www.tablefortwoblog.com/cold-spicy-peanut-sesame-noodles/
Monday 12th of March 2018
Does this have the nutrition information . If not can you provide it, please..
Tuesday 13th of March 2018