Zucchini Noodle Stir Fry with Spicy Peanut Sauce

Serves 2-3

Prep time: 10 minutes     |     Cook time: 15 minutes

Ingredients:

• 2 tablespoons avocado or sesame oil
• 2 zucchinis, spiralized into noodles (or peeled into thin ribbons if you don’t have a spiralizer)
• ½ teaspoon salt
• 1 cup kale, roughly chopped
• 1 cup broccoli florets
• ½ cup carrot ribbons
• ¼ cup chopped green onion
• 2 teaspoons liquid aminos (soy sauce will work as well)
• ¼ cup cilantro, roughly chopped

Spicy Peanut Sauce:

• 2 tablespoons sesame oil
• 1 teaspoon 100% pure maple syrup
• ¼ cup creamy peanut butter
• 1 tablespoon chili garlic sauce (adjust to your preferences as needed)
• 2 tablespoons liquid aminos (or soy sauce)
• ½ teaspoon fresh ginger, peeled and minced
• 1 tablespoon lime juice

Directions:

1. Add avocado oil to a large skillet and place over medium-high heat. Once the oil is hot, add the zucchini noodles or ribbons, sprinkle with salt, and sauté for 5 minutes.
2. While the zucchini noodles are cooking, add all of the peanut sauce ingredients to a small bowl and whisk until smooth. Slowly add water to sauce while stirring until desired consistency is reached, about 1-2 tablespoons. Set aside.
3. Add the kale, broccoli, carrot, green onion, and liquid aminos to the skillet with the noodles and mix well. Add 1 tablespoon water to create steam and cover with a lid. Cook for 3-4 minutes, or until the broccoli is fork tender and the kale has wilted. Pour half of the peanut sauce over the stir fry and toss well.
4. Remove the stir fry from the heat and garnish with cilantro. Serve remaining peanut sauce on the side. Store leftover stir fry and peanut sauce separately in airtight containers. The stir fry will taste best eaten within 2-3 days and the peanut sauce will keep up to one week.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com