If you’re looking for a dish that’s fresh, vibrant, and comes together in less time than it takes to choose takeout, let me introduce you to the Zucchini Noodle Stir Fry Recipe. Bursting with color and packed with good-for-you veggies, this meal is a favorite in my home for busy weeknights and “let’s eat something delicious and light” moments. It’s a celebration of flavor, crunch, and zesty goodness, while also being wonderfully adaptable for all sorts of diets. Whether you want to keep it vegetarian or toss in your favorite protein, you’re sure to make this Zucchini Noodle Stir Fry Recipe again and again!

Zucchini Noodle Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that let each vegetable shine. Every element not only brings its own flavor, texture, and pop of color, but also works in harmony to make the Zucchini Noodle Stir Fry Recipe a must-try. Here’s what you’ll need and a quick tip for each one.

Zucchinis (4, spiralized into noodles): The star of the show—choose firm, medium zucchinis for perfect spiralized “noodles.”
Sesame oil (1 tablespoon): Adds a rich, nutty aroma and real depth to the stir fry base.
Olive oil (1 tablespoon): Helps prevent the sesame oil from burning and keeps everything moving in the pan.
Red bell pepper (1, thinly sliced): Offers sweetness and vibrant color; slice it nice and thin for quick cooking.
Snap peas (1 cup): For snappy crunch and a touch of garden-fresh green.
Carrots (2, julienned): Classic color and a subtle sweetness—use a julienne peeler if you can for those perfect thin strips.
Green onions (3, sliced): These bring subtle sharpness and a pop of color; use both the white and green parts if you like.
Garlic (2 cloves, minced): Essential for its aromatic base and savory punch.
Fresh ginger (1 tablespoon, minced): Don’t skip it—ginger gives the dish its warmth and zing.
Soy sauce or tamari (3 tablespoons): The savory backbone; tamari keeps things gluten-free.
Rice vinegar (1 tablespoon): Brightens the veggies with gentle acidity.
Honey or maple syrup (1 tablespoon): A hint of sweetness balances all those bold flavors; maple syrup for a vegan option.
Sriracha or chili paste (1 teaspoon, optional): For those who like a subtle (or not so subtle) heat in their noodles.
Toasted sesame seeds (2 tablespoons): Nutty crunch as the grand finishing touch—toast your own for extra flavor.

How to Make Zucchini Noodle Stir Fry Recipe

Step 1: Prep the Vegetables

Start by spiralizing your zucchinis into long, curly noodles—if you don’t have a spiralizer, a julienne peeler or even a sharp knife can do the trick. Slice the bell pepper, julienne your carrots, trim the snap peas if needed, mince the garlic and ginger, and slice the green onions. Laying everything out before you start cooking will make your stir-fry process a breeze, and ensures nothing gets missed!

Step 2: Stir Fry the Veggies

Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Once shimmering, add the bell pepper, snap peas, and carrots. Toss them around for 3–4 minutes, letting them soften just a bit while still keeping their vibrant crunch—this builds that irresistible stir fry texture and layered flavors.

Step 3: Add Aromatics

Now, sprinkle in the minced garlic, ginger, and green onions. Stir-fry for about 30 seconds, just until fragrant. This quick moment infuses your veggies with loads of flavor and makes your kitchen smell absolutely heavenly.

Step 4: Cook the Zucchini Noodles

Add your zucchini noodles straight into the skillet and toss gently to combine. Stir fry for 2–3 minutes, just until the noodles begin to soften but are still slightly crisp. The secret to the perfect Zucchini Noodle Stir Fry Recipe is to avoid overcooking—zoodles cook quickly and can turn watery if they go too long!

Step 5: Make and Add the Sauce

In a small bowl, whisk together the soy sauce or tamari, rice vinegar, honey or maple syrup, and sriracha if you’re adding heat. Pour the sauce over the veggie noodle mixture, tossing everything together for an even coating. Remove from heat immediately to keep those beautiful zucchini noodles from getting soggy.

Step 6: Garnish and Serve

Finish off your Zucchini Noodle Stir Fry Recipe with generous sprinkles of toasted sesame seeds. Not only do these add flavor and crunch, but they give that glossy, restaurant-worthy look. Serve right away and dig in while it’s hot!

How to Serve Zucchini Noodle Stir Fry Recipe

Garnishes

The magic is in the finishing touches! Scatter extra toasted sesame seeds for crunch, sliced green onions for a pop of fresh flavor, or even a drizzle more sriracha for those who like things spicy. A sprinkle of chopped cilantro or fresh basil can add a wonderful herbal lift as well.

Side Dishes

While this dish truly shines on its own, you can serve it alongside steaming jasmine rice for extra heartiness, or a simple miso soup to round out a light meal. If you’re in the mood for protein, top the stir fry with grilled shrimp, chicken, or crispy tofu to make it even more filling.

Creative Ways to Present

If you want to impress at your next dinner party, serve the Zucchini Noodle Stir Fry Recipe in pretty bowls topped with a rainbow of garnishes and a wedge of lime on the side. For a fun twist, pack the stir fry into lettuce cups for a crunchy, hand-held appetizer or picnic-friendly option.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, simply store your Zucchini Noodle Stir Fry Recipe in an airtight container in the fridge for up to 2 days. The flavors continue to mingle, although the noodles might release a bit more moisture as they sit.

Freezing

Sadly, zucchini noodles aren’t freezer-friendly—they can become mushy once thawed. For best results, enjoy this dish fresh or within a day or two of making it.

Reheating

To reheat, warm the stir fry gently in a skillet over medium heat, just until heated through. Avoid using the microwave if possible, as that tends to make the zucchini noodles watery. If you notice extra liquid, simply drain it off before serving.

FAQs

Can I use other vegetables in this Zucchini Noodle Stir Fry Recipe?

Absolutely! This recipe is flexible and works with whatever crisp veggies you have—think mushrooms, baby corn, broccoli florets, or water chestnuts for crunch and flavor.

How do I prevent zucchini noodles from getting soggy?

The key is to cook them just until they’re barely tender and never overcook. Make sure your pan is hot, stir fry quickly, and serve immediately for the best texture.

Is this recipe low carb?

Yes, the Zucchini Noodle Stir Fry Recipe is naturally low in carbs thanks to the spiralized zucchini taking the place of traditional noodles. It’s fantastic for anyone looking for lighter meal options.

Can I add protein to this stir fry?

Definitely! Toss in cooked shrimp, chicken, tofu, or even thinly sliced beef at the end for a boost of protein. Just be sure your protein is cooked before adding, since the stir fry comes together so quickly.

What if I don’t have a spiralizer?

No worries! You can use a julienne peeler or simply cut the zucchini into thin strips with a sharp knife. The texture will be slightly different but still delicious.

Final Thoughts

This Zucchini Noodle Stir Fry Recipe is one of those meals that makes you feel good inside and out—fresh, nutritious, absolutely flavorful, and ready in a flash. I can’t wait for you to taste just how satisfying and joyful healthy eating can be. Give it a whirl, and let this recipe become your new weeknight go-to!

Zucchini Noodle Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: admin
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and healthy Zucchini Noodle Stir Fry recipe that is quick and easy to make. Packed with fresh veggies and flavorful seasonings, this dish is a perfect light and satisfying meal.

Ingredients

Scale

Zucchini Noodles:

4 medium zucchinis spiralized into noodles

Stir Fry:

1 tablespoon sesame oil
1 tablespoon olive oil
1 red bell pepper thinly sliced
1 cup snap peas
2 carrots julienned
3 green onions sliced
2 cloves garlic minced
1 tablespoon fresh ginger minced
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sriracha or chili paste (optional)
2 tablespoons toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare Vegetables: Heat sesame oil and olive oil in a skillet. Stir fry bell pepper, snap peas, and carrots until slightly tender.
Add Aromatics: Add garlic, ginger, and green onions, cook until fragrant.
Cook Noodles: Stir in zucchini noodles, cook until tender.
Make Sauce: Whisk soy sauce, rice vinegar, honey, and sriracha. Pour over noodles and veggies.
Finish and Serve: Remove from heat, sprinkle with sesame seeds, and serve.