Zucchini Noodle Stir-Fry with Ginger and Cashews
A light and crunchy stir-fry featuring spiralized zucchini noodles tossed with fresh ginger, garlic, and toasted cashews. This Asian-inspired stir-fry recipe (gluten free, dairy free), ready in about 20 minutes, pairs medium zucchinis, olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.
Ingredients
- 4, spiralized into noodles medium zucchinis
- 2 tbsp olive oil
- 1 tbsp minced fresh ginger
- 3 minced garlic cloves
- 1/3 cup raw, chopped cashews
- 3 sliced green onions
- 3 tbsp coconut aminos
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/3 cup chopped raw cashews and toast, stirring frequently for 3-4 minutes until fragrant and lightly browned. Remove cashews and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the skillet, then sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves for 1 minute until fragrant but not browned.
- Step 3: Add spiralized noodles from 4 medium zucchinis to the skillet, tossing gently with 3 tbsp coconut aminos, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until noodles soften but retain slight crunch.
- Step 4: Stir in toasted cashews and 3 sliced green onions, cook for another 1 minute to combine flavors. Remove from heat and serve immediately for a fresh, vibrant stir-fry.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Ginger and Cashews take to make?
Total time is about 20 minutes (10 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 Cashews?
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 medium zucchinis from drying out.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Ginger and Cashews?
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 Cashews for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cashews gluten free?
Yes — this recipe is tagged gluten free, dairy free, vegan, whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this! The zucchini noodles held up perfectly and the cashews added the perfect crunch.
- ★★★★☆
The noodles turned out mushy, but the ginger sauce was spot-on.
- ★★★★☆
Slightly bland, but I'll add more ginger next time.
