Print

Zucchini Noodle Stir-Fry

Zucchini Noodle Stir-Fry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Zucchini noodle stir-fry is a healthy, low-carb twist on classic stir-fry dishes. Made with fresh zucchini noodles (zoodles), colorful vegetables, and a flavorful sauce, this dish is crunchy, satisfying, and versatile. You can easily customize it with your favorite proteins like chicken, beef, shrimp, or tofu for a delicious and nutritious meal that’s quick to prepare.

Ingredients

For the Stir-Fry:

  • 2 medium zucchinis (spiralized into noodles)

  • 1 cup bell peppers, sliced

  • 1 cup broccoli florets

  • 1 carrot, julienned

  • 1 cup snap peas

  • 1 tbsp olive oil or sesame oil

  • 1 clove garlic, minced

  • 1 tsp fresh ginger, minced

  • Protein of choice: 1 chicken breast, 150g beef strips, or ½ cup tofu

For the Sauce:

  • 3 tbsp soy sauce (or low-sodium soy/tamari)

  • 1 tbsp rice vinegar

  • 1 tsp honey or maple syrup

  • ½ tsp chili flakes or sriracha (optional)

  • 1 tsp sesame oil

Optional Garnish:

  • Green onions, sliced

  • Sesame seeds

  • Fresh basil or cilantro

Instructions

  1. Prepare the Zoodles: Wash and dry zucchinis. Spiralize them into noodles using a spiralizer or julienne peeler. Pat dry with paper towels to remove excess moisture.

  2. Prep the Ingredients: Slice all vegetables and prepare your chosen protein. Mince the garlic and ginger.

  3. Make the Sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, and chili flakes. Set aside.

  4. Cook the Protein: Heat oil in a wok or skillet over medium-high heat. Add your protein and cook until fully done. Remove and set aside.

  5. Stir-Fry the Vegetables: In the same pan, add a bit more oil if needed. Stir-fry garlic, ginger, and harder vegetables like carrots and broccoli first, for 2–3 minutes.

  6. Add Softer Ingredients: Add bell peppers, snap peas, and cooked protein. Pour in the sauce and stir to coat evenly.

  7. Add Zucchini Noodles: Toss in the zoodles and cook briefly (1–2 minutes) until just tender but still firm. Avoid overcooking to prevent sogginess.

  8. Serve: Transfer to a plate, garnish with sesame seeds and herbs, and enjoy hot.

Notes

  • To prevent sogginess: Always pat zoodles dry before cooking.

  • Storage: Store leftovers in an airtight container for up to 2 days. Reheat quickly in a skillet, not the microwave.

  • Make-Ahead Tip: You can prep the sauce and chop veggies a day ahead for faster cooking.

  • Variations: Try beef and broccoli, shrimp and snap peas, or tofu and bell pepper combos for different flavors.

Find it online: https://bon-recipe.com/zucchini-noodle-stir-fry/