Zucchini Noodle Stir-Fry with Ginger and Cashew Butter Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender zucchini noodles tossed in a savory ginger-infused cashew butter sauce, offering a Whole30-compliant, flavorful vegetable stir-fry. This Asian Fusion Whole30 recipe (vegetarian, gluten free), ready in about 25 minutes, pairs medium zucchinis, fresh ginger root, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 220 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

• 3 (spiralized into noodles) medium zucchinis
• 1 tbsp grated fresh ginger root
• 3 minced garlic cloves
• 2 tbsp raw cashew butter
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp extra virgin olive oil
• 2 sliced green onions
• 1/4 tsp optional crushed red pepper flakes
• 1/2 tsp sea salt

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Instructions

1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1-2 minutes until fragrant but not browned.
2. Step 2: Stir in 2 tbsp raw cashew butter, 3 tbsp coconut aminos, and 1 tbsp sesame oil. Cook for 1 minute, stirring continuously until sauce is smooth and warmed through.
3. Step 3: Add 3 spiralized medium zucchinis and 1/2 tsp sea salt to the skillet. Toss continuously and cook for 3-4 minutes until noodles are tender but still slightly crisp.
4. Step 4: Remove from heat, sprinkle 2 sliced green onions and 1/4 tsp crushed red pepper flakes if using, then toss lightly before serving.