Zucchini Noodle Stir-Fry with Ginger and Cashew Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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-inspired whole30 (vegetarian, gluten free) ready in about 25 minutes pairs spiralized into noodles medium zucchini, cashew oil, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 3, 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: 10 min Serves 3 Asian Fusion cuisine 140 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Ginger and Cashew Oil take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini Noodle Stir-Fry with Ginger and Cashew Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cashew oil from drying out.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Ginger and Cashew Oil?

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 Oil 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 Oil vegetarian?

Yes — this recipe is tagged vegetarian, gluten free, dairy free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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