Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings

Ingredients:

  • 1½ tsp. sesame oil (or 1 Tb. olive oil)
  • 1 bunch scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 Tb. chopped fresh ginger
  • 2 carrots, cut into thin strands
  • 1 red bell pepper, cut into thin strips
  • 2 cups snap peas
  • 4 zucchini, cut into noodles
  • ¼ cup soy sauce (gluten-free)
  • 3 Tb. rice vinegar
  • ¼ cup chopped fresh cilantro

Directions:

  • 1

    Use a large sauté pan to heat oil over medium heat. Add scallions, garlic and ginger, then sauté until fragrant, around 1 to 2 minutes.

  • 2

    Add carrots, bell pepper, snap peas and zucchini noodles to the pan, and sauté until the vegetables just begin to become tender, 5 to 6 minutes.

  • 3

    Add soy sauce and rice vinegar, and continue to cook over medium heat, tossing occasionally, until the vegetables are tender, around 3 to 4 minutes more.

  • 4

    Serve hot when ready, and garnish with cilantro.