1tablespoonfreshly chopped cilantroplus more for serving
1/3cupchopped roasted salted peanuts
Instructions
Place the soy sauce, peanut butter and rice wine vinegar in a small bowl and whisk until combined. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, mushroom and carrot and cook 5 minutes or until softened.
Add the garlic and ginger cook for 30 seconds. Add the bell pepper and zucchini and cook 2 minutes.
Add the sauce and stir till combined. Cover and cook 2 minutes or until zucchini is softened to your desired consistency. Remove from heat and stir in the lime juice and cilantro.
Serve warm topped with chopped peanuts and additional cilantro and lime wedges. Enjoy!
Notes
The zucchini noodles may be prepped in advance, as well as the other veggies, to make meal prep go even faster.
For more protein, add tofu or your favorite animal protein.
If you're not worried about carbs, serve with rice or quinoa!