Zucchini Noodle Stir Fry

This Asian-inspired zucchini noodle stir fry is a vibrant and flavorful twist on traditional stir fries that’s gluten-free, vegetarian, and vegan-friendly. Loaded with tons of vegetables and a sweet and tangy Asian sauce. Perfect as a light main course or a side dish!

Love making takeout at home? Then you’ve got to try my Kung Pao shrimp and my vegetable fried rice!

this zucchini noodle stir fry with cashews in a metal skillet with metal tongs tossing the noodles in the sauce | chefsavvy.com

Why You’ll Love This Recipe

Sometimes you just need a light meal that’s packed with fresh ingredients and tons of flavor. And this Asian-inspired zucchini noodle stir fry fits the bill!

This is a perfect recovery meal after the holidays, an event, or gathering with family and friends where you enjoyed a lot of delicious, heavy foods. I kept it vegan- and vegetarian-friendly, but you could add some meat or protein-packed meat alternatives to make this dish more filling.

Loaded with fresh zoodles, peppers, carrots, aromatics, cashews, and spices, you’re going to love this easy, simple, healthy recipe. It’s perfect for lunch, a light dinner, or even as a side dish!

a white bowl filled with this zoodle stir fry and the author scooping up a bite with a fork | chefsavvy.com

What Are Zoodles, Exactly?

Zucchini noodles, aka “zoodles,” are a naturally gluten-free, veggie-based alternative to traditional noodles that have grown in popularity in recent years. They’re made by slicing a zucchini into thin, noodle-like strips using a vegetable peeler, sharp knife, or a produce spiralizer.

Zoodles are often used in place of wheat- or grain-based noodles, but they can also be used along with them. They’re a great way to lighten up a meal while maintaining the general texture and satisfying fork twirl of noodles. They also take on any flavor you cook them with, making them perfect for tossing in marinara sauces and Asian-inspired sauces like the one used in this zucchini noodle stir fry recipe.

Key Ingredients

  • Zucchini: When selecting the zucchini squash to use in this homemade stir fry recipe, opt for ones that feel firm. You don’t want a soft or mush squash, as it will fall apart after being spiralized or cooked.
  • Aromatics: The garlic and ginger make this recipe, in my opinion. You could omit them, but I do not recommend it. These aromatics elevate this zucchini noodle stir fry recipe to taste like traditional Asian-style stir fries or chow mein.
  • The Sauce: Made with sesame oil, soy sauce, hoisin sauce, light brown sugar, and rice wine vinegar, this sauce is seriously addictive! And it’s the perfect way to flavor these otherwise plain zucchini noodles.

this zucchini noodle stir fry with cashews in a metal skillet with metal tongs tossing the noodles in the sauce | chefsavvy.com

How To Make It

  1. Heat oil in a large skillet. Add in carrots, onions and bell pepper. Cook for 4-5 minutes or until carrots and bell pepper are starting to get tender.
  2. Add in zucchini spirals, ginger and garlic. Cook for 2 more minutes then remove from the heat.
  3. Stir in soy sauce, rice wine vinegar, hoisin, sesame oil and light brown sugar. Toss to coat in sauce.
  4. Serve immediately with cashews and sesame seeds for garnish, if desired.

an overhead view of spiralized vegetables in a skillet with metal tongs | chefsavvy.com

Serving Suggestions

Tips and Variations

  • You can use yellow squash in place of the green zucchini, if desired.
  • Add some chicken, steak, salmon, or tofu to this homemade zucchini noodle stir fry to make it more filling and a more complete meal!
  • Spice it up with some crushed red pepper flakes, cayenne pepper, or diced or thinly sliced hot peppers like jalapeños or serranos.
  • Looking for more umami flavor? Add a splash of fish sauce or oyster sauce!
  • Want to make this zucchini noodle stir fry recipe Whole30-friendly? Simply omit the light brown sugar! If you need a little bit of sweetness while staying true to this diet, you could add a bit of date powder, but it would honestly taste fine without any sweetener.

this zucchini noodle stir fry with cashews in a metal skillet with metal tongs tossing the noodles in the sauce | chefsavvy.com

Storage Instructions

Store any cooled, leftover zucchini noodle stir fry in an airtight container in the fridge for up to 3 days. It will get softer as it sits, so this dish is best enjoyed fresh or the next day.

I don’t recommend freezing this zoodle dish as the ingredients will fall apart as they thaw.

More Vegetarian Recipes To Try

Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on InstagramFacebook, and Pinterest for all the daily updates.

Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!

Zucchini Noodle Stir Fry

Prep Time: 18 minutes
Cook Time: 7 minutes
Total Time: 25 minutes
Servings: 4

This Asian-inspired zucchini noodle stir fry is a vibrant and flavorful twist on traditionally noodle-laden stir fries that's gluten-free, vegetarian, and vegan-friendly. Perfect as a light main course or a side dish!

Ingredients

  • 1 tbsp olive oil
  • 2 medium carrots, spiralized
  • 1 red onion, sliced thin
  • 1 red bell pepper, sliced
  • 3 medium zucchinis, spiralized
  • 1 tsp ginger, minced
  • 4 cloves garlic, minced
  • 4 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 2 tsp light brown sugar
  • cashews for serving, if desired
  • sesame seeds for serving, if desired

Instructions

Images:
  • Heat oil in a large skillet. Add in carrots, onions and bell pepper. Cook for 4-5 minutes or until carrots and bell pepper are starting to get tender.
  • Add in zucchini spirals, ginger and garlic. Cook for 2 more minutes then remove from the heat.
  • Stir in soy sauce, rice wine vinegar, hoisin, sesame oil and light brown sugar. Toss to coat in sauce.
    Serve immediately with cashews and sesame seeds for garnish, if desired.

Recipe Notes

Note: This is also awesome served cold. We eat the leftovers right out of the fridge the next day. It reminds me of a cold asian noodle salad!

Nutrition Facts
Zucchini Noodle Stir Fry
Amount Per Serving
Calories 160 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 1mg0%
Sodium 699mg30%
Potassium 639mg18%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 12g13%
Protein 4g8%
Vitamin A 6322IU126%
Vitamin C 69mg84%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Healthy, Stir Fry, Vegetarian, Zucchini Noodles

As seen in: