Zucchini Noodle Stir-Fry with Ground Turkey and Cashew Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A vibrant Whole30-approved stir-fry featuring tender ground turkey and spiralized zucchini noodles tossed in a savory cashew and coconut aminos sauce. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes blends ground turkey, medium, julienned carrot, medium, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 lb ground turkey
• 3, spiralized into noodles (about 6 cups) medium zucchini
• 1 medium, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 3 cloves, minced garlic cloves
• 1 tbsp fresh minced ginger root
• 3 tbsp cashew butter
• 2 tbsp coconut aminos
• 3 tbsp water
• 2 tbsp olive oil
• 1 tsp (optional, for flavor) sesame oil
• 2, thinly sliced for garnish green onions
• 1/4 tsp (optional) crushed red pepper flakes

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp cashew butter, 2 tbsp coconut aminos, and 3 tbsp water until smooth and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant.
3. Step 3: Add 1 lb ground turkey to the skillet and cook, breaking up with a spatula, for 6-8 minutes until fully cooked and no longer pink.
4. Step 4: Add 1 medium julienned carrot and 1 medium thinly sliced red bell pepper to the skillet, cooking for 3-4 minutes until slightly softened but still crisp.
5. Step 5: Stir in the spiralized noodles from 3 medium zucchinis and pour the prepared cashew sauce over the mixture. Toss gently and cook for 2-3 minutes until zucchini noodles soften slightly and sauce coats all ingredients.
6. Step 6: Drizzle 1 tsp sesame oil and add 1/4 tsp crushed red pepper flakes if using, stirring to combine.
7. Step 7: Remove from heat and garnish with 2 thinly sliced green onions before serving immediately.