Zucchini Noodle Stir-Fry with Cashew Butter Sauce

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry of zucchini noodles tossed in a creamy, nutty cashew butter sauce, packed with fresh vegetables and Whole30-compliant ingredients. This Asian Fusion-inspired Whole30 recipe (vegetarian), ready in about 25 minutes, pairs medium zucchini, carrot, red bell pepper 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.

Prep: 15 min Cook: 10 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

3, spiralized into noodles (about 4 cups) medium zucchini
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
3, sliced green onions
3 tbsp cashew butter (unsweetened, no additives)
2 tbsp coconut aminos
1 tsp, grated fresh ginger
2, minced garlic cloves
3 tbsp water
1 tbsp avocado oil
1/4 tsp red pepper flakes
1/4 tsp salt

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp cashew butter, 2 tbsp coconut aminos, 1 tsp grated fresh ginger, 2 minced garlic cloves, and 3 tbsp water until smooth and creamy.
Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1 julienned large carrot and 1 thinly sliced red bell pepper; sauté for 3-4 minutes until tender-crisp.
Step 3: Add 4 cups spiralized zucchini noodles and 3 sliced green onions to the skillet. Pour the cashew butter sauce over the vegetables and toss gently to coat. Cook for 2-3 minutes until zucchini is just tender but not mushy.
Step 4: Season with 1/4 tsp salt and 1/4 tsp red pepper flakes, stirring to combine. Remove from heat and serve immediately.