Description
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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
