This time of year, I begin to look for easy and healthy recipes. When I come home from school, I’m typically hungry and am in need of food fast. A favorite for fall is creating a quick and healthy stir fry. This weeknight dinner can be made in around 10 minutes and can host almost any flavor you like. I keep things simple with carrot, pepper, and green onion. With a stir fry sauce with almond butter as a base, it hosts a robust flavor and gives a nod to Thai cuisine. Want to make the dinner even more substantive? Add diced chicken or an egg on top for additional protein.
Keep reading for the full recipe after the jump!
Almond Butter Zoodles
servings: 2 entree servings, 4 side servings
Ingredients:
- 4-6 zucchini, depending on size
- 1 red bell pepper
- 2 carrots
- 4 green onions, whites and green, diced
- 2 T raw almond butter
- 2 T toasted sesame oil
- 1 t ginger, minced
- 3 T soy sauce
- 1 clove garlic, minced
- Sriracha, optional for topping
Directions:
Begin by cleaning vegetables. Chop off the ends of zucchini. Using a spiralizer, (I use this one, it’s the best!) make your zoodles. Place on a plate and set to the side. Dice red pepper, carrot, and the green onions. In a large skillet over high heat, add the sesame oil. Add the ginger and garlic. Cook for 30 seconds. Add the whites of the onion, carrots, and red pepper. Stir until cooked, about one 1minute. Add the almond butter and soy sauce to the pan. Stir until almond butter is melted in consistency and creates a sauce. Lower heat to medium high. Add zoodles. Stir fry for 1-2 minutes. Remove from pan and place in bowl. Top with sriracha and fresh green onion. Enjoy this dinner made in 10 minutes flat!