Vegetable Noodle Stir-Fry
This healthy Vegetable Noodle Stir-Fry is easy to make and tastes amazing! Serve as a side dish to add a beautiful pop of color, or as a flavorful main dish that will keep you full for hours.
Ingredients
- 1 lbs. white sweet potato
- 8 oz. carrots
- 8 oz. zucchini
- 1 shallot
- 2 large garlic cloves
- 1 red chili
- 2 tablespoon vegetable broth
- 1 tablespoon olive oil, (optional)
- Salt
- Pepper
Instructions
- Peel and finely chop shallot and garlic. Wash and finely chop chili.
- Heat a large non-stick pan over medium-high heat.
- Add vegetable broth to the pan. When it starts to boil, add the sweet potato, carrot, shallot, garlic, and chili. Using tongs, move everything around quickly but carefully.
- After about 2 minutes, add the zucchini and continue stir-frying for another minute or two until the sweet potato is cooked through.
- Remove from heat and transfer into a large bowl.
- Season with salt and pepper to taste and drizzle with olive oil if desired. Stir well and serve hot.
Notes
This recipe is for 4 servings of vegetable noodle stir-fry.
You can substitute the vegetables in this recipe with any veggies that are firm enough to be spiralized. Just be sure to look up the cook times so you know when to add each veggie to the stir fry and nothing ends up undercooked or overcooked.
If you don't have a spiralizer, simply use a mandolin slicer or sharp knife to create thin vegetable ribbons. They don't have to be cut perfectly, they will still taste great.
If you prefer non-spicy food, omit the red chili for a milder dish.
You can leave out the olive oil if you're serving your stir-fry with a fatty protein. Otherwise, I strongly recommend using it to add healthy fat and great flavor.
Spiralized veggies can be stored in an airtight container in the fridge. I would recommend eating them within 2-3 days as they will lose their freshness quickly once sliced.
However, the sweet potato doesn’t stay fresh as long as the other noodles. I wouldn’t let your sweet potato noodles sit in the fridge for more than one night.
Nutrition Info Per Serving
Nutrition Facts
Vegetable Noodle Stir-Fry
Amount per Serving
Calories
169
% Daily Value*
Fat
3.7
g
6
%
Saturated Fat
0.05
g
0
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2.5
g
Sodium
112
mg
5
%
Potassium
980
mg
28
%
Carbohydrates
31.2
g
10
%
Fiber
5.8
g
23
%
Sugar
9.1
g
10
%
Protein
3.6
g
7
%
Vitamin A
32150
IU
643
%
Net carbs
25.4
g
* Percent Daily Values are based on a 2000 calorie diet.