Start by spiralizing or julienning the zucchini into thin noodles, then transfer to a large mixing bowl. Prepare the carrots and bell pepper into matchsticks, keeping them ready for stir-frying.
Heat a large skillet or wok over medium heat until it’s shimmering. Add a teaspoon of oil if desired, then toss in the minced garlic and ginger. Sauté for about 30 seconds, until fragrant and just starting to turn golden.
Add the sliced carrots and bell peppers to the pan. Stir-fry for 2-3 minutes, listening for the vegetables to become slightly tender but still crisp, and watching for bright colors and lightly blistered edges.
Next, toss in the spiralized zucchini noodles. Pour over the soy sauce and drizzle with toasted sesame oil. Stir well to coat all the vegetables evenly, cooking for another 2 minutes until the zucchini is tender but still firm, and the flavors meld together.
Check the texture—zucchini should be crisp-tender and vibrant, and the mixture fragrant with garlic, ginger, and sesame. If the dish looks a little watery, cook a minute longer to evaporate excess moisture.
Squeeze fresh citrus juice over the noodles for brightness, then gently toss to combine all the flavors. Serve immediately, garnished with optional sesame seeds or scallions for extra crunch and color.
