I love this recipe because it turns simple veggies into something truly exciting. The zucchini noodles soak up all the savory sauce without getting soggy, while the mix of bell peppers, snap peas, and carrots adds great crunch and color. It’s versatile, low-carb, and comes together faster than takeout — a win for busy days when I want something nourishing and full of flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 medium zucchinis, spiralized into noodles 1 bell pepper (red or yellow), sliced 1 cup snap peas, trimmed 1 medium carrot, julienned 3 green onions, chopped 2 cloves garlic, minced 1 tablespoon ginger, grated 3 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon sesame oil 1 tablespoon olive oil 1 tablespoon rice vinegar 1 teaspoon chili flakes (optional) Sesame seeds for garnish
Directions
I start by spiralizing the zucchinis into noodles using a spiralizer and setting them aside. Then I heat olive oil in a large skillet or wok over medium heat.
Once the oil is hot, I add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Then I toss in the bell pepper, snap peas, and julienned carrot, stir-frying for about 3–4 minutes until they begin to soften but still stay bright and crisp.
Next, I add the spiralized zucchini noodles to the skillet. I drizzle in soy sauce, sesame oil, and rice vinegar, then sprinkle in chili flakes if I want a little heat. I stir-fry everything together for another 2–3 minutes, just until the zucchini noodles are warmed through but still have a nice bite — I’m careful not to overcook them to avoid excess moisture.
Finally, I remove the skillet from heat and toss in the chopped green onions for a burst of freshness. I serve it immediately, garnished with sesame seeds for a touch of crunch and visual appeal.
Servings and Timing
This recipe serves about 4 people. It takes around 10 minutes to prep and 5 minutes to cook, for a total of 15 minutes.
Variations
Sometimes I like to add protein such as tofu, shrimp, or thinly sliced chicken for a heartier meal. For a flavor twist, I mix in a tablespoon of hoisin or peanut sauce. I’ve also added mushrooms or baby corn for extra texture. To make it spicy, I throw in more chili flakes or a dash of sriracha. For a refreshing touch, I top it with a squeeze of lime juice before serving.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I quickly warm them in a skillet over medium heat for 1–2 minutes — just enough to heat through without overcooking the zucchini. This dish doesn’t freeze well since the noodles can get watery after thawing, so I prefer to make it fresh.
FAQs
How do I keep zucchini noodles from getting soggy?
I cook them briefly and avoid adding too much sauce. Draining or patting them dry before stir-frying also helps.
Can I use store-bought zucchini noodles?
Yes, they work perfectly — I just make sure they’re fresh and not too wet before cooking.
What can I substitute for soy sauce?
I like to use tamari for gluten-free or coconut aminos for a lighter, slightly sweet flavor.
Can I add other vegetables?
Absolutely. Broccoli, mushrooms, bok choy, or baby corn are all great additions.
How can I make it more filling?
I add cooked tofu, chicken, shrimp, or edamame for extra protein.
Is this recipe vegan?
Yes, it’s naturally vegan and can be made gluten-free by using tamari.
What’s the best way to spiralize zucchini?
I use a spiralizer or a julienne peeler to create thin, even noodles.
Can I make the sauce ahead of time?
Yes, I mix the sauce ingredients and store them in the fridge for up to 3 days for quick prep.
What oil works best for stir-frying?
I prefer olive oil for flavor or avocado oil for a higher smoke point.
Can I serve this dish cold?
Yes, it’s delicious as a cold noodle salad — I just skip the stir-fry step and toss everything with the sauce.
Conclusion
This Zucchini Noodle Stir Fry is one of my favorite quick, healthy meals — fresh, flavorful, and full of texture. The combination of crisp veggies, tangy-sweet sauce, and perfectly cooked zucchini noodles makes every bite satisfying and light. Whether I serve it on its own or add some protein, it always feels like a refreshing, wholesome meal that’s ready in no time.
A quick, colorful, and healthy Zucchini Noodle Stir Fry packed with crisp vegetables and a savory sesame-soy sauce. This light, low-carb dish comes together in just 15 minutes and delivers fresh, vibrant flavor in every bite.
Ingredients
2 medium zucchinis, spiralized into noodles
1 bell pepper (red or yellow), sliced
1 cup snap peas, trimmed
1 medium carrot, julienned
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon chili flakes (optional)
Sesame seeds, for garnish
Instructions
Spiralize the zucchinis into noodles and set aside.
Heat olive oil in a large skillet or wok over medium heat.
Add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
Add bell pepper, snap peas, and carrot. Stir-fry for 3–4 minutes until slightly softened but still crisp.
Add the zucchini noodles, soy sauce, sesame oil, rice vinegar, and chili flakes (if using).
Stir-fry for 2–3 minutes until the zucchini noodles are just tender but not soggy.
Remove from heat and toss in chopped green onions.
Garnish with sesame seeds and serve immediately.
Notes
Pat zucchini noodles dry before cooking to prevent excess moisture.
Cook briefly to keep the noodles firm and avoid sogginess.
Add tofu, shrimp, or chicken for extra protein.
Use tamari or coconut aminos for gluten-free or soy-free options.
Add mushrooms, broccoli, or baby corn for more texture and flavor.
Top with a squeeze of lime or extra chili flakes for brightness and heat.
