Zucchini Noodle Stir-Fry with Coconut Ginger Sauce

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 Whole30 egg-free breakfast featuring spiralized zucchini noodles tossed in a fragrant coconut ginger sauce with crunchy cashews and fresh herbs. This Asian Fusion-inspired vegetarian recipe (whole30, vegan), ready in about 20 minutes, pairs medium zucchini, coconut oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 Asian Fusion cuisine 280 cal/serving

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Ingredients

3, spiralized into noodles medium zucchini
1 tbsp coconut oil
1 tbsp, grated fresh ginger
2, minced garlic cloves
1/2 cup full-fat coconut milk
1 tbsp lime juice
1 tbsp tamari (gluten-free soy sauce alternative)
1/4 cup, roughly chopped raw cashews
2 tbsp, chopped fresh cilantro
1/4 tsp red chili flakes
1/2 tsp salt

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Instructions

Step 1: Heat 1 tbsp coconut oil in a large skillet over medium heat until shimmering. Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sauté for 1 minute until fragrant but not browned.
Step 2: Pour in 1/2 cup full-fat coconut milk, 1 tbsp lime juice, and 1 tbsp tamari. Stir to combine and let the sauce simmer gently for 3 minutes until slightly thickened.
Step 3: Add 3 spiralized medium zucchinis and 1/2 tsp salt to the skillet. Toss the noodles in the sauce and cook for 3-4 minutes until just tender but still crisp.
Step 4: Remove from heat and fold in 1/4 cup roughly chopped raw cashews, 2 tbsp chopped fresh cilantro, and 1/4 tsp red chili flakes for a touch of heat.
Step 5: Serve immediately, garnished with extra cilantro if desired.