Zucchini Noodle Stir-Fry with Ginger-Cilantro Lime Sauce

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh zucchini noodles tossed in a vibrant ginger-cilantro lime sauce with sautéed vegetables for a light, Whole30-compliant stir-fry. This Asian Fusion-inspired Whole30 recipe (vegetarian), ready in about 18 minutes, pairs medium zucchini, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 "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: 10 min Cook: 8 min Serves 3 Asian Fusion cuisine 150 cal/serving

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Ingredients

3, spiralized into noodles medium zucchini
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
1 tbsp, grated fresh ginger
1/4 cup, chopped fresh cilantro leaves
2 tbsp lime juice
2 tbsp coconut aminos
1 tsp sesame oil
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 1 tbsp grated fresh ginger, 1/4 cup chopped fresh cilantro leaves, 2 tbsp lime juice, 2 tbsp coconut aminos, and 1 tsp sesame oil until well combined and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large julienned carrot and 1 medium thinly sliced red bell pepper, sautéing for 4 minutes until vegetables are tender-crisp.
Step 3: Add 3 spiralized medium zucchini noodles to the skillet along with 1/2 tsp sea salt and 1/4 tsp black pepper. Toss and cook for 2 more minutes until noodles are just tender.
Step 4: Remove skillet from heat and pour the ginger-cilantro lime sauce over the noodles and vegetables. Toss thoroughly to coat and serve immediately.