Spiralize the zucchini, chop your veggies, and set them aside. Prepare for a color explosion in your kitchen.
Mix the Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin (if using), sriracha, ginger, and garlic. This is where the magic happens, so taste and adjust as needed.
Heat Things Up:
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions, broccoli, carrots, and snap peas. Stir-fry for 3–4 minutes, or until the veggies are crisp-tender but still vibrant.
Zoodles Time:
Push the veggies to one side of the skillet. Add the remaining 1 tablespoon of sesame oil and toss in the zucchini noodles. Stir-fry for 2 minutes, just until they soften slightly but still have some crunch.
Combine and Coat:
Pour the sauce over the veggie medley and toss everything together. Stir-fry for 1–2 minutes to heat through and coat all the veggies in saucy goodness.
Garnish and Serve:
Transfer to bowls, sprinkle with sesame seeds, and top with the green parts of the onions. Add cilantro and lime wedges for extra flair. Serve hot and bask in your veggie-packed triumph.
