Start by spiralizing the zucchini and carrots into thin, noodle-like strands, then place them in a mixing bowl.
Heat the large skillet over medium-high heat until it’s hot and you can feel the warmth radiating from it.
Add the sesame oil to the skillet, listening for a gentle sizzle as it warms and releases a toasted aroma.
Add the minced garlic and cook for about 30 seconds until fragrant, watching it turn a light golden brown and filling the air with aroma.
Toss the spiralized vegetables into the skillet, stirring gently to coat them evenly with the garlic and oil.
Cook for about 2-3 minutes, stirring frequently, until the noodles are just tender but still retain a slight crunch and vibrant color.
Add the soy sauce or tamari and toss well to evenly season the noodles, allowing the flavors to meld and the noodles to glisten.
If using, add sliced bell peppers or snap peas now and cook for another minute for extra crunch and color.
Remove the skillet from heat, then let the noodles sit for a minute to settle and absorb the flavors.
Transfer the noodles to a plate, sprinkle with sesame seeds or chopped herbs if desired, and serve immediately while hot.
