Spiralize the zucchinis into long noodle-like strands and place them on a paper towel to absorb excess moisture.

Slice the bell pepper into thin strips, trim the ends of the snap peas, and julienne the carrot.

If adding protein, heat olive oil in a skillet over medium-high heat and cook the protein until fully cooked, about 5-7 minutes. Remove and set aside.

In the same skillet, add remaining olive oil and heat. Toss in the bell pepper, snap peas, and carrot. Stir-fry for about 3-4 minutes until tender-crisp.

Add minced garlic and cook for an additional minute until fragrant. Then, add the spiralized zucchini noodles, soy sauce, and sesame oil, tossing everything together.

If you cooked protein earlier, add it back into the skillet. Toss all ingredients together for 2-3 minutes until heated through but zucchini noodles remain firm.

Transfer to a serving dish and garnish with sesame seeds and chopped green onions before serving.