Instructions

• In a small bowl, whisk together 3 tablespoons low-sodium soy sauce or tamari, 1½ tablespoons rice vinegar, 1 tablespoon honey, and 1–3 teaspoons chili garlic sauce or Sriracha (start with 1 teaspoon and add more to taste). Set the sauce aside.
• Using a spiralizer, cut the 2 medium zucchini into zucchini noodles (zoodles). If you don’t have a spiralizer, use a Y-shaped vegetable peeler to make zucchini ribbons. Set the zoodles aside.
• Prepare the remaining ingredients: mince 2 cloves garlic, grate 1 cup carrots, finely chop 2 large green onions, measure 1 cup bean sprouts, ½ cup shelled edamame, ¼ cup finely chopped peanuts, and ¼ cup chopped fresh cilantro. Have lime wedges and additional hot sauce ready for serving.
• Heat the 1 teaspoon extra-virgin olive oil in a large nonstick skillet or wok over medium-high heat.
• Add the minced garlic to the hot pan and cook, stirring, about 30 seconds until fragrant but not browned.
• Crack the 2 large eggs into the skillet. Break the yolks with a spatula and gently scramble until the eggs are just beginning to set, about 30 seconds.
• Add the zucchini noodles and the prepared sauce to the skillet. Toss or stir to coat the zoodles evenly and cook until they are just tender, about 1–2 minutes.
• Add the 1 cup bean sprouts, 1 cup grated carrots, ½ cup shelled edamame, and the chopped green onions. Stir and cook until the bean sprouts are crisp-tender, about 1 minute.
• Remove the skillet from heat. Sprinkle the ¼ cup finely chopped peanuts and ¼ cup chopped cilantro over the wok and toss gently to combine.
• Serve immediately with lime wedges and additional hot sauce at the table.