Instructions

• In a small bowl, whisk together 3 tablespoons low‑sodium soy sauce or tamari, 1 ½ tablespoons rice vinegar, 1 tablespoon honey, and 1–3 teaspoons chili garlic sauce or Sriracha (use the amount you prefer for spiciness). Taste and adjust honey or chili sauce if desired.
• Using a spiralizer, cut the 2 medium zucchini into zoodles. If you don’t have a spiralizer, use a Y‑shaped vegetable peeler to make ribbons. Place the zoodles/ribbons in a colander or on paper towels and set aside to drain any excess moisture.
• Heat a large nonstick skillet or wok over medium‑high heat. Divide the 1 teaspoon extra‑virgin olive oil in the pan (use half now and reserve the other half for the zoodles/eggs).
• Add the 2 cloves minced garlic to the hot oil and cook, stirring, about 15–30 seconds until fragrant but not browned.
• Crack the 2 large eggs into the skillet with the garlic. Break the yolks with a spatula and gently scramble until just beginning to set, about 30 seconds.
• Add the reserved oil if needed, then add the zucchini zoodles and the prepared sauce to the skillet. Toss or stir to coat the zoodles evenly with the sauce and cook until the zoodles are just tender, about 1–2 minutes.
• Add 1 cup bean sprouts, 1 cup grated carrots, ½ cup shelled edamame, and the 2 large finely chopped green onions. Stir and cook until the bean sprouts are crisp‑tender and the edamame is heated through, about 1 minute.
• Remove the skillet from the heat. Sprinkle on ¼ cup finely chopped peanuts and ¼ cup chopped fresh cilantro, and gently toss to combine.
• Serve immediately with lime wedges and additional hot sauce on the side.