Zucchini Noodle Stir-Fry with Ginger and Cashew Butter Sauce
Tender zucchini noodles tossed in a savory ginger-infused cashew butter sauce, offering a Whole30-compliant, flavorful vegetable stir-fry. This asian fusion-inspired whole30 (vegetarian, gluten free) ready in about 25 minutes blends grated fresh ginger root, minced garlic cloves, raw cashew butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Ginger and Cashew Butter Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Zucchini Noodle Stir-Fry with Ginger and Cashew Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Ginger and Cashew Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini Noodle Stir-Fry with Ginger and Cashew Butter Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini Noodle Stir-Fry with Ginger and Cashew Butter Sauce vegetarian?
Yes — this recipe is tagged vegetarian, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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