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-inspired Whole30 recipe (vegan, gluten free), ready in about 25 minutes, pairs medium zucchini, spiralized, red bell pepper, thinly sliced, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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.