Zucchini Noodle Stir-Fry with Ground Turkey and Cashew-Free Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 drafted and published.

A quick sauté of ground turkey and spiralized zucchini noodles tossed in a savory Whole30-compliant sauce, offering a light yet satisfying stir-fry. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs ground turkey, medium zucchini, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb, lean ground turkey
3, spiralized into noodles medium zucchini
1 medium, julienned carrot
3, sliced green onions
3, minced garlic cloves
1 tbsp, grated fresh ginger
3 tbsp coconut aminos
2 tbsp olive oil
1 tsp sesame oil
1/4 tsp (optional) red pepper flakes
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb lean ground turkey seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 6-7 minutes, breaking up meat with a spoon, until browned and cooked through. Remove turkey from skillet and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil. Sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 1 minute until fragrant.
Step 3: Add 3 spiralized medium zucchini noodles, 1 julienned medium carrot, and 3 sliced green onions to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still slightly crisp.
Step 4: Return cooked ground turkey to the skillet. Stir in 3 tbsp coconut aminos, 1 tsp sesame oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using.
Step 5: Toss everything together and cook for an additional 2 minutes until heated through and flavors meld. Serve immediately.