Zucchini Noodle Stir Fry Recipe
If you’re craving a vibrant, wholesome meal that’s just as satisfying as it is nourishing, look no further than this Zucchini Noodle Stir Fry. Brimming with crisp-tender veggies, aromatic ginger and garlic, and a crave-worthy savory sauce, this dish brings together the best of Asian-inspired flavors with a fresh, healthy twist. Whether you’re a spiralizer enthusiast or just looking for a new way to enjoy your zucchini harvest, this recipe guarantees a plate full of color, crunch, and pure joy in every bite.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity: each ingredient has a specific purpose, from adding color and crunch to bringing out bold, tangy flavors. Gather these staples and you’ll be amazed at how quickly a delicious Zucchini Noodle Stir Fry comes together!
- Zucchinis: Spiralized into noodles, these form the fresh, tender base of your stir fry and soak up all that delicious sauce.
- Sesame oil: Adds a nutty aroma and authentic stir fry flavor—don’t skip it!
- Red bell pepper: Sliced thin for sweetness and a pop of vibrant red color.
- Shredded carrots: Offer gentle crunch and a little natural sweetness.
- Snap peas: Bring in a crisp texture and a hit of green that makes the dish irresistible.
- Green onions: Chopped for a fresh, zesty bite and colorful garnish.
- Garlic: Minced to infuse the oil with savory depth.
- Freshly grated ginger: Gives your stir fry a punchy, aromatic zing.
- Low-sodium soy sauce: The backbone of the stir fry’s savory sauce—go low-sodium to keep things balanced.
- Hoisin sauce: Adds a touch of sweetness and rich umami flavor.
- Rice vinegar: Brightens the sauce with gentle acidity.
- Sriracha (optional): For those who love a little heat, this brings the perfect kick.
- Sesame seeds: Sprinkled on top for nutty crunch and eye-catching appeal.
- Salt and pepper: Adjust to taste at the end to bring everything into perfect harmony.
How to Make Zucchini Noodle Stir Fry
Step 1: Prep Your Veggies
Start by spiralizing your zucchinis into noodles and prepping the rest of your veggies: slice the bell pepper thin, shred the carrots, trim the snap peas, and chop the green onions. Having everything ready to go means the actual cooking will be a breeze!
Step 2: Sauté Aromatics
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and freshly grated ginger, sautéing for about 30 seconds. That incredible fragrance? It sets the stage for the entire Zucchini Noodle Stir Fry experience!
Step 3: Stir Fry the Veggies
Toss in the bell pepper, carrots, and snap peas. Stir-fry for 3 to 4 minutes, just until the veggies are bright and slightly tender but still crisp. You want to keep their color and crunch—no soggy vegetables here!
Step 4: Add the Zucchini Noodles
Gently add the spiralized zucchini noodles to the pan, tossing them with the other veggies. Cook for 2 to 3 minutes, just until the noodles soften and warm through. Resist the urge to overcook; zucchini noodles can quickly turn watery if left too long.
Step 5: Make the Sauce
In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, and sriracha (if using). This magic mixture is what ties the whole stir fry together, balancing savory, sweet, and spicy notes.
Step 6: Combine and Finish
Pour the sauce over your veggies and noodles, stirring gently to coat everything evenly. Let it cook for one more minute to heat through, then remove from the heat. Top with chopped green onions, a generous sprinkle of sesame seeds, and season with salt and pepper to taste. That’s it—your Zucchini Noodle Stir Fry is ready to dazzle!
How to Serve Zucchini Noodle Stir Fry
Garnishes
A few simple garnishes take your Zucchini Noodle Stir Fry from tasty to totally irresistible. Try a shower of toasted sesame seeds, a sprinkle of extra green onions, or even a drizzle of extra sriracha for a punch of color and flavor. A squeeze of lime can add unexpected brightness, too!
Side Dishes
While this dish is satisfying all on its own, it pairs beautifully with some simple steamed rice, crispy tofu, or a chilled cucumber salad. If you’re looking for protein, add grilled chicken, shrimp, or edamame on the side for a more filling meal.
Creative Ways to Present
Turn your Zucchini Noodle Stir Fry into a true work of art by serving it in brightly colored bowls or arranging the veggies in rainbow order. For gatherings, present the stir fry on a large platter with extra garnishes in little bowls, letting everyone customize their own plate. It’s a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Zucchini Noodle Stir Fry, store it in an airtight container in the refrigerator. It will stay fresh for about 2 days. Because zucchini noodles release moisture over time, you may notice a bit of liquid at the bottom—just give it a quick toss before serving.
Freezing
Freezing isn’t recommended for this dish, as zucchini noodles tend to become mushy after thawing. For best results, enjoy your stir fry fresh or within a couple of days; the crisp texture is what makes it shine!
Reheating
To reheat, simply warm the Zucchini Noodle Stir Fry in a skillet over medium heat for a couple of minutes until heated through. Avoid the microwave if possible, as it can make the zucchini soggy. Add a splash of soy sauce or a squeeze of lime if you want to freshen up the flavors.
FAQs
Can I use store-bought zucchini noodles instead of spiralizing my own?
Absolutely! Store-bought zucchini noodles are a fantastic time-saver and work just as well in this recipe. Just give them a quick blot with paper towels before cooking, as they can sometimes contain a bit more moisture.
How can I make Zucchini Noodle Stir Fry gluten-free?
To make this dish gluten-free, use tamari or coconut aminos in place of soy sauce, and check that your hoisin sauce is also gluten-free. You’ll still get all the big flavors without any of the gluten.
What protein can I add to make this stir fry more filling?
For a heartier meal, toss in cooked tofu, shredded chicken, or sautéed shrimp. These proteins soak up the sauce beautifully and transform your Zucchini Noodle Stir Fry into a complete, satisfying dinner.
How do I prevent zucchini noodles from getting soggy?
The key is to cook zucchini noodles briefly—just 2 to 3 minutes. Overcooking causes them to release more water, so keep an eye on them and aim for just-tender noodles. If you like, you can also salt the noodles and let them drain for 10 minutes before cooking, then pat dry.
Can I use other vegetables in this stir fry?
Definitely! This recipe is super flexible. Try adding mushrooms, baby corn, broccoli florets, or bok choy. Just remember to adjust cook times so everything stays crisp and colorful.
Final Thoughts
There’s something truly special about a meal that’s as easy, colorful, and delicious as Zucchini Noodle Stir Fry. If you’re looking to add more veggies to your table or just want a quick, satisfying weeknight dinner, I can’t recommend this one enough. Give it a try—you’ll be hooked after the very first forkful!
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Zucchini Noodle Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and healthy Zucchini Noodle Stir Fry bursting with fresh vegetables and a flavorful Asian-inspired sauce. This low-carb, vegetarian dish is perfect for a light dinner or lunch, offering a delicious way to enjoy spiralized zucchini with a medley of crunchy veggies and aromatic garlic and ginger.
Ingredients
Vegetables
- 2 medium zucchinis, spiralized into noodles
- 1 red bell pepper, sliced thin
- 1 cup shredded carrots
- 1/2 cup snap peas, trimmed
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (optional)
Other
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Prepare the skillet: Heat the sesame oil in a large skillet or wok over medium-high heat to warm the pan and bring out the oil’s nutty flavor.
- Sauté aromatics: Add the minced garlic and freshly grated ginger to the hot oil and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Cook vegetables: Add the thinly sliced red bell pepper, shredded carrots, and trimmed snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add zucchini noodles: Gently toss in the spiralized zucchini noodles and cook for another 2 to 3 minutes, ensuring they become tender yet maintain a slight bite without becoming watery.
- Mix the sauce: In a small bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, and optional sriracha until well combined.
- Combine and heat through: Pour the sauce over the stir-fried vegetables and zucchini noodles, stirring gently to coat everything evenly. Cook for an additional minute to heat the sauce through.
- Finish and serve: Remove from heat, sprinkle with chopped green onions and sesame seeds, season with salt and pepper to taste, and serve immediately for best texture and flavor.
Notes
- Zucchini noodles cook very quickly; avoid overcooking to keep them from becoming watery.
- To boost protein, add cooked tofu, chicken, or shrimp during vegetable stir-fry step.
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust sriracha quantity to control spiciness based on preference.
- Use fresh ginger for best flavor; powdered ginger can be used in a pinch but reduce quantity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 8g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
