Zucchini Noodle Stir-Fry with Ginger and Cashew Oil

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

A vibrant stir-fry of spiralized zucchini noodles tossed with fresh ginger and toasted cashew oil for a Whole30-friendly vegetable dish. This Asian Fusion Whole30 recipe (vegetarian, gluten free), ready in about 25 minutes, pairs medium zucchini, cashew oil, and fresh ginger for a weeknight-friendly dinner. Each serving lands at about 140 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 medium zucchini, spiralized into noodles
• 2 tbsp cashew oil
• 1 tbsp fresh ginger, finely grated
• 1 medium red bell pepper, thinly sliced
• 2 stalks green onions, sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro leaves, chopped

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Instructions

1. Step 1: Heat 2 tbsp cashew oil in a large nonstick skillet over medium-high heat until shimmering. Add 1 tbsp finely grated fresh ginger and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 thinly sliced medium red bell pepper and cook for 3 minutes until slightly softened and bright in color.
3. Step 3: Toss in 3 spiralized medium zucchini noodles, 2 sliced green onions, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Stir-fry for 4-5 minutes until zucchini noodles are tender but still slightly crisp.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves for a fresh finish before serving.