Step 1: Prepare the Zucchini Noodles : Wash and spiralize the zucchinis using a spiralizer or julienne peeler. Lay them on paper towels and sprinkle lightly with salt. Let them rest for 10 minutes to draw out excess moisture, then pat dry.

Step 2: Make the Sesame Sauce : In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, sriracha, and peanut butter (if using). Add the cornstarch-water mixture, whisk again, and set aside.

Step 3: Stir-Fry the Vegetables : Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add bell pepper, carrot, broccoli, and snap peas. Stir-fry for 3–4 minutes until vegetables are tender-crisp but still vibrant.

Step 4: Add the Sauce : Pour the prepared sesame sauce into the skillet and stir to coat the vegetables. Simmer for 1–2 minutes until slightly thickened.

Step 5: Add the Zucchini Noodles : Add the zucchini noodles to the skillet and toss gently to coat with the sauce. Cook for 2–3 minutes, just until the noodles are warmed through but still firm (don’t overcook or they’ll become soggy).

Step 6: Garnish and Serve : Remove from heat and sprinkle with sesame seeds and sliced green onions. Serve immediately while warm and crisp.