Go Back
To make a tasty zucchini noodle stir fry, gather these key ingredients: - 3 medium zucchinis, spiralized - 1 cup bell peppers (red, yellow, green), sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 1 small red onion, thinly sliced - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 teaspoon chili flakes (optional, for heat) - 2 green onions, chopped - Toasted sesame seeds for garnish Fresh produce makes a big difference. Look for bright, crisp vegetables. I recommend using: - Organic zucchinis for best flavor - Colorful bell peppers for sweetness - Crunchy snap peas for texture - A fresh carrot for color and crunch Using fresh ingredients boosts taste and nutrition. Plus, it adds vibrant colors to your dish. Feel free to get creative! Here are some optional ingredients to enhance flavor: - Extra vegetables like mushrooms or bok choy - Proteins like chicken, shrimp, or tofu - Fresh herbs like cilantro or basil for brightness - A splash of lime juice for zest These additions let you play with flavors and textures. You can make this dish your own. For the full recipe, check out the details above. Start with fresh zucchinis. You will need three medium-sized zucchinis for this dish. Use a spiralizer or a vegetable peeler to create long, noodle-like strands. Place the spiralized noodles in a large bowl. Set them aside for now. This step helps to keep the noodles from getting too watery later. Heat a large skillet or wok over medium-high heat. Add one tablespoon of olive oil and let it warm up. Once hot, toss in the sliced red onion. Stir-fry for about two minutes until they soften. Next, add three cloves of minced garlic and one tablespoon of minced ginger. Stir this mixture for about thirty seconds until it smells amazing. Now, add the sliced bell peppers, trimmed snap peas, and julienned carrot. Cook them for about three to four minutes. You want them to stay crisp but tender. Pour in three tablespoons of soy sauce and one tablespoon of sesame oil. If you like heat, add one teaspoon of chili flakes. Mix everything well. Quickly add the zucchini noodles to the skillet. Toss all the ingredients gently. Cook for an additional two to three minutes. You want the noodles warm but not mushy. Remove the skillet from the heat. Stir in two chopped green onions for a fresh kick. Adjust the seasoning if needed. To serve, scoop the stir fry into bowls. Garnish with toasted sesame seeds for a nice crunch. Enjoy your fresh and flavorful Zucchini Noodle Stir Fry! For the full recipe, check the earlier section. To keep your zucchini noodles firm, start by salt them. After spiralizing, sprinkle salt on the noodles. Let them sit for 10 minutes. This step draws out extra water. Pat them dry with a clean towel before cooking. When you cook, avoid high heat for too long. Zucchini noodles need just a few minutes to heat through. If you cook them too long, they become mushy. Choosing the right oils makes a big difference in flavor. I suggest using olive oil for a mild taste. Sesame oil adds a nice nutty touch. A mix of both works well. For a more intense flavor, try avocado oil. It has a high smoke point, making it great for stir-frying. Avoid oils with strong flavors like coconut oil. They can overpower the dish. Seasoning is key to a tasty zucchini noodle stir fry. Start with soy sauce for saltiness. Add ginger and garlic for warmth and depth. If you want some heat, include chili flakes. Fresh herbs like basil or cilantro can brighten the dish. I like to finish with a sprinkle of toasted sesame seeds for crunch. This adds texture and a bit of flair. For the full recipe, check out the Zesty Zucchini Noodle Stir Fry section. {{image_2}} You can easily make a vegan version of this dish. Just skip the protein add-ins. Use the same fresh veggies from the recipe. They add great taste and color. For added protein, consider using edamame or chickpeas. They fit well and boost nutrition without meat. This dish stays fresh, vibrant, and full of flavor. To make this dish gluten-free, replace soy sauce with tamari. Tamari gives a similar taste without gluten. Always check labels when buying sauces. Many brands offer gluten-free versions. You can enjoy this dish without worrying about gluten. The other ingredients in the recipe are naturally gluten-free, so you’re good to go! Adding protein can turn this dish into a filling meal. For chicken, cut it into bite-sized pieces. Cook it first until golden brown. For tofu, opt for firm tofu, cut into cubes, and sauté until crispy. Shrimp cooks quickly, so add it after the veggies. Cook until pink and opaque. Each option adds a unique taste and texture, making your stir fry even better. For the full recipe, check out the Zesty Zucchini Noodle Stir Fry. Store your zucchini noodle stir fry in an airtight container. Make sure the stir fry cools down before sealing it. This keeps moisture in check. Use glass or plastic containers for easy stacking. Keep the container in the refrigerator for best results. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir often to heat evenly. You can also use a microwave. Place the stir fry in a microwave-safe bowl. Heat in short bursts of 30 seconds, stirring in between. Your zucchini noodle stir fry lasts about 3 to 4 days in the fridge. After that, the noodles may get soggy. Always check for any off smells or changes in texture before eating. Enjoy this fresh and vibrant dish with the best quality! For the complete recipe, refer to the Full Recipe section. Zucchini noodles are low in calories. They are a great source of vitamins A and C. They also provide fiber, which helps digestion. Eating zucchini noodles can help you feel full without many carbs. This makes them a smart choice for anyone watching their weight. Yes, you can prep the veggies and noodles ahead. Cut the veggies and spiralize the zucchini. Store them in the fridge for up to two days. But, cook the stir fry fresh for the best taste. If you store it cooked, the noodles may get soggy. If you don’t have a spiralizer, use a vegetable peeler. Simply peel long strips off the zucchini. Then, stack the strips and cut them into thin noodles. You can also use a box grater to shred the zucchini into noodle-like pieces. You can use tamari for a gluten-free option. Coconut aminos also work well for a soy-free choice. If you want less sodium, try low-sodium soy sauce. You can even use homemade broth or a mix of vinegar and water for a different flavor. For the full recipe, check out Zesty Zucchini Noodle Stir Fry. Zucchini noodle stir fry is a fun dish. We covered key ingredients, how to prepare zucchini noodles, and cooking tips. I shared variations for vegan and gluten-free recipes, too. Remember to store leftovers properly for the best taste. In conclusion, zucchini noodles are healthy, tasty, and easy to make. Enjoy this dish with your favorite protein or vegetables. Get creative in the kitchen and have fun!

- Zucchini Noodle Stir Fry

Elevate your meal prep with this delicious Zesty Zucchini Noodle Stir Fry that's quick and easy to make! Packed with colorful veggies like bell peppers, snap peas, and carrots, this healthy dish is perfect for a light dinner. Learn how to spiralize zucchini for a fun twist on traditional noodles, and enjoy the savory flavors that come together in just 15 minutes. Click through to explore this vibrant recipe and get cooking today!
Print Recipe Pin Recipe

Ingredients
  

3 medium zucchinis, spiralized

1 cup bell peppers (red, yellow, green), sliced

1 cup snap peas, trimmed

1 carrot, julienned

1 small red onion, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon chili flakes (optional, for heat)

2 green onions, chopped

Toasted sesame seeds for garnish

Instructions
 

Begin by spiralizing the zucchinis into noodle shapes using a spiralizer or vegetable peeler. Set them aside in a large bowl.

    In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the sliced red onion and stir-fry for about 2 minutes until it begins to soften.

      Next, add the minced garlic and ginger to the skillet, and stir continuously for about 30 seconds until fragrant.

        Add the bell peppers, snap peas, and carrot to the skillet. Stir-fry the vegetables for about 3-4 minutes or until they start to become tender but still crisp.

          Pour the soy sauce and sesame oil over the vegetables, and mix well to combine. If you enjoy spicy flavors, sprinkle in the chili flakes at this stage.

            Quickly add the spiralized zucchini noodles to the skillet. Gently toss everything together, cooking for an additional 2-3 minutes until the zucchini noodles are heated through but not mushy.

              Remove from heat and stir in the chopped green onions. Adjust seasoning if needed.

                Serve immediately, garnished with toasted sesame seeds for added crunch.

                  Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings