Zucchini Noodle Stir-Fry with Spicy Peanut Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A low-carb zucchini noodle stir-fry tossed in a rich, spicy peanut sauce with crunchy vegetables for texture and flavor. This Asian-inspired keto recipe (low carb), ready in about 25 minutes, pairs zucchini, olive oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 3 medium, spiralized into noodles zucchini
• 2 tbsp olive oil
• 1 medium, thinly sliced red bell pepper
• 2 stalks, chopped green onions
• 2, minced garlic cloves
• 3 tbsp natural peanut butter
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce
• 3 tbsp water
• 2 tbsp, for garnish crushed peanuts
• 1/4 cup, chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 thinly sliced red bell pepper and 2 chopped green onions to the skillet, stirring for 3 minutes until slightly softened but still crisp.
3. Step 3: Stir in 3 spiralized medium zucchinis and cook for 2 minutes until just tender, stirring frequently.
4. Step 4: In a small bowl, whisk together 3 tbsp natural peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha sauce, and 3 tbsp water until smooth.
5. Step 5: Pour the peanut sauce over the zucchini noodles and vegetables in the skillet. Toss gently for 1-2 minutes until everything is evenly coated and heated through.
6. Step 6: Remove from heat and serve garnished with 2 tbsp crushed peanuts and 1/4 cup chopped fresh cilantro.