Butternut Squash Noodles Stir Fry
Fresh and fragrant, this butternut squash noodles stir fry is loaded with plenty of flavorful veggies. A great option for those who need to eat gluten-free, or for those trying to eat a little more plant-based.
Servings 4 people
Ingredients
- 2 tbsp sesame oil
- 12 oz frozen butternut squash noodles spiralized
- 3 large carrots peeled and chopped into ~2" strips
- 1 medium red bell pepper sliced into ~2-3" strips
- 1/2 medium yellow onion sliced into ~2-3" strips
- 4 oz baby bella or white mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp fresh ginger grated
- 2 green onions thinly sliced
- 1/4 cup lightly salted peanuts chopped
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat. Add frozen butternut squash noodles to one half of the skillet and carrots to the other half. Cover for 3-5 minutes or until butternut squash noodles visibly start to thaw.
- Remove cover, add bell pepper and onion to the carrot side of the skillet and saute for 2-3 minutes, or until vegetables are tender. Gently saute butternut squash noodles, being careful not to smash them into the other vegetables.
- Add mushrooms, garlic, ginger, and soy sauce and saute for another 1-2 minutes. At this point, you can gently mix the butternut squash noodles in with the vegetables, again being careful not to smash the noodles into the other vegetables. Remove from heat and serve immediately.
- Garnish individual servings with green onions and peanuts.
Notes
- Serve leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Boost up the protein content by adding some chicken, shrimp, tempeh, or your other favorite protein.
- If you need this recipe to be gluten-free, make sure the soy sauce you're using is certified gluten-free.