Savory Ginger-Turmeric Stir-Fry with Zucchini Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant vegetable stir-fry with ginger and turmeric for anti-inflammatory benefits. This asian-inspired vegetarian (whole30, anti-inflammatory) ready in about 27 minutes pairs zucchini, bell peppers, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium zucchini
• 1 red bell peppers
• 2 medium carrots
• 1 tbsp grated ginger
• 1 tsp turmeric
• 3 tbsp avocado oil
• 2 tbsp coconut aminos
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Use a spiralizer to create zucchini noodles from 2 zucchinis. Slice remaining 2 zucchinis into thin half-moons. Thinly slice bell peppers and carrots into matchsticks.
2. Step 2: Heat avocado oil in a large skillet over medium-high heat. Add ginger and turmeric, stirring for 30 seconds until fragrant.
3. Step 3: Add carrots and bell peppers, stir-frying for 4 minutes until crisp-tender. Add zucchini noodles and cook for 2 minutes until just tender but still firm.
4. Step 4: Stir in coconut aminos, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for 1 more minute, tossing constantly until the sauce coats the vegetables evenly.