Zucchini Noodle Stir-Fry with Cashews

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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.

Light and vibrant noodles made from spiralized zucchini, stir-fried with bell peppers and toasted cashews in a savory-sweet sauce. This Asian-inspired vegetarian recipe, ready in about 22 minutes, pairs zucchini, cashews, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 7 min Serves 2 Asian cuisine 245 cal/serving

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Ingredients

2 medium zucchini
1/4 cup cashews
1 small bell pepper
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil

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Instructions

Step 1: Spiralize zucchini into noodles and pat dry with paper towels. Thinly slice bell pepper. Toast cashews in a dry skillet over medium heat until golden, about 3 minutes; set aside.
Step 2: Heat 1 teaspoon sesame oil in a wok over high heat. Add zucchini noodles and stir-fry for 2 minutes until just tender but still crisp. Push noodles to one side of the wok.
Step 3: Add bell pepper to the wok and stir-fry for 2 minutes until bright and slightly softened. Mix in soy sauce, rice vinegar, and 1/4 cup water. Toss with zucchini noodles and cashews until evenly coated and sauce thickens slightly, about 1 minute.