Zucchini, Bell Pepper & Edamame Stir-Fry

We should talk about babies today.  (Don’t tell Paul!)  Of course, not our babies – but ALL of the babies ALL over the place.  Have you noticed?  It is for sure in the water – at church, at work, and all around the blog world, there are babies.

And today is for celebrating one of those (soon-to-arrive) babies and his mama, my beautiful friend Aggie of Aggie’s Kitchen.


Aggie is so kind-hearted and always encouraging and I’m so excited to get to celebrate her with some wonderful bloggers today.   She is one of those people who you can instantly connect with and you feel like you have known her forever!

Zucchini, Bell Pepper & Edamame Stir-Fry

I made you some stir-fry.  It’s packed with veggies and a spicy-savory sesame-soy sauce.  It’s super simple and tossed with udon noodles.  I know you love these flavors, as I do and I hope you enjoy this stir-fry as much as we did.  I also hope your baby boy knows how loved he is.  I pray countless blessings on you and your family for many years! xo

Zucchini, Bell Pepper & Edamame Stir-Fry

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PrintPrint Recipe

Zucchini, Bell Pepper & Edamame Stir-Fry

Yield: 2 servings as an entree

Total Time: 30 min

A quick and simple udon noodle stir-fry recipe with fresh zucchini, bell pepper, edamame and a spicy sesame sauce.


6 ounces uncooked udon noodles

Stir-Fry Sauce:
3 Tbs. soy sauce
1 Tbs. toasted sesame oil
1 tsp. Sriracha
1 tsp. black sesame seeds

for the veggies:
1 Tbs. olive oil
1 shallot, diced
1 clove garlic, minced
1 cup shelled edamame
1 cup bell pepper, diced
1 cup zucchini (I used 1/2 of one large zucchini)
1/4 cup raw peanuts
1/4 tsp. salt
1/4 tsp. pepper


Cook the noodles according to package directions, watching closely to not overcook.

While the noodles cook, heat the olive oil in a wok or large non-stick skillet. Add the shallot and garlic and a small pinch of salt and stir well. When the shallot begins to soften, add the bell pepper and cook for about 2 minutes, until they begin to soften. Add the edamame and zucchini and stir well. Cook an additional 3-4 minutes until the zucchini is tender. Add the peanuts, season with salt and pepper and add the stir fry sauce and stir. Allow the sauce to thicken slightly.

Drain the noodles and add to the cooked veggies. Garnish with additional sesame seeds and extra Sriracha if needed.

Zucchini, Bell Pepper & Edamame Stir-Fry