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Vegetarian Zucchini Noodle Stir Fry


  • Author: felicia | Dish by Dish
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 servings 1x

Description

This vegetarian zucchini noodle stir fry is bright, colorful, and vibrant, yet light and low-carb – the perfect dish for the warmer days of spring and summer!


Scale

Ingredients

  • 2 large zucchini, julienned into thin noodles using this julienne peeler
  • 1 large carrot, julienned into thin noodles using this julienne peeler
  • 1 red bell pepper, seeds and stem removed and sliced very thinly
  • 1 red onion, sliced very thinly
  • 3 large garlic cloves, minced
  • 4 eggs, beaten
  • 1/4 cup gluten-free soy sauce (tamari)
  • Salt to taste
  • 1/4 cup chopped spring onions, for garnishing

Instructions

  1. Start by slicing the zucchini, carrot, bell pepper, and red onion into thin strips.
  2. Mince the garlic.
  3. Break the eggs into a medium bowl and beaten well.
  4. Heat up a little oil in a large skillet over medium heat and pour the beaten eggs into the skillet. Make an omelet by cooking the eggs for a couple of minutes before flipping over and cooking the other side as well. Transfer the omelet to a large plate and slice it into thin strips.
  5. In the same skillet, heat up a little more oil and add the sliced carrot, bell pepper, red onion, and minced garlic. Sauté the vegetables and stir well with a wooden spoon to let them cook for about 10 minutes.
  6. When the vegetables are tender, pour in the gluten-free soy sauce and mix well.
  7. Finally add in the zucchini noodles stir fry for a minute or two until slightly soft but not wilted. Add in the omelet strips and mix until evenly distributed before garnishing with chopped spring onions and serving.

  • Category: Main Dish
  • Cuisine: Vegetarian
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