Scale

2 medium zucchinis (spiralized into noodles)

1 tablespoon sesame oil

1 tablespoon olive oil

1 carrot (cut into thin strips)

½ red bell pepper (sliced into strips)

½ yellow onion (thinly sliced)

2 cloves garlic (minced)

1 teaspoon fresh ginger (grated)

¼ cup soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon honey or maple syrup

½ teaspoon red pepper flakes (optional, for spice)

2 green onions (chopped)

1 teaspoon sesame seeds (for garnish)

Heat sesame oil and olive oil in a large pan or wok over medium-high heat.

Add carrot, bell pepper, and onion, and stir-fry for 3-4 minutes until slightly softened.

Stir in garlic and ginger, cooking for another 30 seconds until fragrant.

Add soy sauce, oyster sauce, honey, and red pepper flakes. Stir well.

Toss in the zucchini noodles and cook for 2-3 minutes, stirring frequently, until just tender but not mushy.

Remove from heat and garnish with green onions and sesame seeds.

Serve immediately and enjoy!