Zucchini Noodle Stir Fry

You can make this plant base zucchini noodle stir fry faster than ordering in delivery! Gluten free, veggie forward and totally guilt free - FULL of flavor and nutrients, enjoy!

Zucchini Noodle Stir Fry
by Sarah Farsh March, 2018

  • 1 tsp coconut oil
  • 1 pack fresh wild mushrooms (or baby portobellos sliced)
  • 3 cloves garlic, minced 
  • 1 tbsp liquid aminos
  • 1/2 tsp sesame oil
  • 1 pack fresh zucchini noodles (produce section at Whole Foods Market)
  • 1 pack fresh baby spinach
  • 1 cup frozen or fresh quinoa
  • 1/2 cup frozen peas
  • splash of water or veggie stock
Heat up a large wok and melt coconut oil, sauté  mushrooms first, add garlic, liquid aminos, sesame oil, zucchini noodles, quinoa, frozen peas and sauté on high heat, add water or veggie broth as needed if sticking to pan, add spinach last and season with red chili flakes and sesame seeds. 


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