Zucchini Noodle Stir-Fry with Almond Sauce

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant stir-fry of spiralized zucchini noodles tossed in a creamy almond butter sauce, loaded with colorful vegetables. This Asian Fusion Whole30 recipe (vegan, gluten free), ready in about 25 minutes, pairs medium zucchini, spiralized, red bell pepper, thinly sliced, and carrot, julienned for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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 cups medium zucchini, spiralized
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 3 stalks green onions, sliced
• 2 garlic cloves, minced
• 3 tbsp almond butter (unsweetened, no sugar added)
• 2 tbsp coconut aminos
• 1 tbsp fresh lime juice
• 3 tbsp water
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes (optional)

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp almond butter, 2 tbsp coconut aminos, 1 tbsp fresh lime juice, and 3 tbsp water until smooth and creamy. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium thinly sliced red bell pepper, 1 medium julienned carrot, and 3 sliced green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Add 4 cups spiralized zucchini noodles to the skillet along with 1/2 tsp sea salt, 1/4 tsp black pepper, and optional 1/4 tsp red chili flakes. Toss gently and cook for 2 minutes until noodles are slightly softened.
5. Step 5: Pour the almond butter sauce over the vegetables and noodles, tossing to coat evenly. Cook for another 1-2 minutes until heated through and sauce thickens slightly. Serve immediately.