Zoodle Stir Fry is a healthy lunch or dinner that you can make in under 20 minutes. This recipe only makes 1 serving, so if you’re cooking for more than just yourself remember to double, triple, or even quadruple the recipe!
If you are looking for a low-carb meal that is also gluten free, this recipe for Zoodle Stir Fry gives you all the feels of a stir fry dish without the guilt of extra carbs like rice & noodles. The zucchini noodles are made and mixed in a way you might even mistake them for actual noodles! Though this recipe is for a serving for 1, after one bowl of this you would want to make more.
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Why this Recipe Works
Perfect amount for just one person OR multiply for additional servings.
Serve as a main dish or a side dish alongside your favorite protein.
Use up all the extra veggies in your fridge.
Ingredients
For the Veggie Stir Fry:
- Grape Seed Oil – This is ideal for cooking at high temperatures as it has a higher smoke point.
- Sesame Oil – The sesame oil gives a nice flavor to the stir fry.
- Zucchini – You will need 2 zuchinnis spirilized to get the noodle effect.
- Matchstick Carrots – These thin sliced carrots will blend perfectly with the noodles a good alternative is shredded carrots. Though they are slightly thicker than matchsticks carrots,, you still get a similar effect.
- Snow peas julienne – Thinly slice some of the snow peas by hand.
- Fresh Broccoli – No need to boil before making this recipe the steam from the stir fry will cook the broccoli just right.
- Onion – Sauteed until golden.
- Kosher Salt – For flavor.
For the Stir Fry Sauce:
- Ground Ginger – Freshly grounded ginger or McCormick ground ginger are both okay.
- Minced Garlic – Pre-minced garlic is always okay to use whenever cooking cuts the prepping time in half.
- Soy Sauce – You can use low sodium soy sauce as a healthier choice.
- Vegetable Stock – Instead of using water, vegetable stock will add the perfect flavor to the sauce.
- Red Pepper Flakes – If you want to add a spicy kick to the Zoodle Noodle Stir Fry.
- Cornstarch – This will help thicken the sauce.
- Sesame seeds – For garnish.
Directions
PREP – Prep all the vegetables before starting the recipe. This includes spiralizing the zucchini. You can use a hand-held spiralizer pictured above or a crank.
SAUTE – Once all vegetables are cleaned and cut, preheat a large skillet or wok on high heat with 1 tablespoon of grapeseed oil and 1 tablespoon of sesame oil. Then place the carrots, onions, snow peas, and broccoli in the skillet. Sprinkle salt on top,, and mix the vegetables so the oil evenly coats the vegetables. Then place the lid on and reduce heat to medium. Sweat the vegetables for 3 minutes, mixing periodically.
MAKE STIR FRY SAUCE – While vegetables are cooking, in a small bowl, mix together the ground ginger, minced garlic in water, soy sauce, vegetable stock, dash of red pepper flakes, and cornstarch. Mix well and set to the side.
ADD SAUCE – Once the vegetables have sweat for 3 minutes add in the zucchini noodles. Mix well and place the lid on the skillet. Increase the heat to high and let cook for 2 minutes. Mix after the 1 minute mark. Then pour in the sauce, mix well and serve immediately. Top with sesame seeds for garnish if desired.
FAQs
If you don’t like your zucchini noodles soggy after spiralizing the zucchini pat dry with paper towels. When cooking do not cover the pan nor overcrowd the pan.
Heat oil in a skillet adding your zoodles to the pan with any other vegetables of choice and cook for about 4-5 minutes.
You can sauté the noodles in either grapeseed oil or avocado oil.
Tips & Tricks
Here are a few of my favorite tips and tricks when making the perfect Zoodle Stir Fry.
- Vegetables – The vegetables listed are recommended but not limited. You can add your own style to this recipe by adding; Bell peppers, bean sprouts, or any other of your favorite veggies. Get as creative as you like!
- Protien / Seafood – This recipe does not require protein meats or seafood, but if you are trying to get rid of left over chicken, beef or shrimp, that would be a great addition to the meal. If adding protein to your recipe the best time to add it is while cooking the carrots, onions, snow peas, and broccoli. This will allow the flavors to simmer together before adding the sauce.
- Prep Ahead- This is a quick-cooking recipe having all vegetables prepped ahead will make the process go smoother.
- Gluten Free- You can make this recipe gluten free by using Tamari gluten-free soy sauce instead of soy sauce.
- Serving- This recipe is made for one person to serve more, you would need to double or triple the recipe to your liking. Cooking time will remain the same.
Stir Fry Recipes
If you are looking for more stir fry recipes, give a few of my favorites a try.
If you make this zucchini noodle stir fry recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Zoodle Stir Fry
Equipment
- 1 Wok Pan
- Stove Top
- spiralizer
Ingredients
For the veggie stir fry:
- 1 tablespoon grape seed oil
- 1 tablespoon sesame oil
- 2 zucchini spiralized
- 1 cup matchstick carrots
- 1 cup snow peas julienne sliced
- 1 cup fresh broccoli chopped
- ¼ red onion sliced
- ¼ teaspoon kosher salt
For the sauce:
- ¼ teaspoon ground ginger
- 1 teaspoon minced garlic in water
- 1 tablespoon soy sauce
- 1 tablespoon vegetable stock
- Dash of red pepper flakes
- 1 teaspoon cornstarch
- Sesame seeds for garnish
Instructions
- Prep all the vegetables before starting the recipe.
- Once all vegetables are cleaned and cut, preheat a large skillet or wok on high heat with 1 tablespoon of grapeseed oil and 1 tablespoon of sesame oil. Then place the carrots, onions, snow peas, and broccoli in the skillet. Sprinkle salt on top and mix the vegetables so the oil evenly coats the vegetables. Then place the lid on and reduce heat to medium. Sweat the vegetables for 3 minutes, mixing periodically.
- While vegetables are cooking, in a small bowl, mix together the ground ginger, minced garlic in water, soy sauce, vegetable stock, dash of red pepper flakes, and cornstarch. Mix well and set to the side.
- Once the vegetables have sweat for 3 minutes add in the zucchini noodles. Mix well and place the lid on the skillet. Increase the heat to high and let cook for 2 minutes. Mix after the 1 minute mark. Then pour in the sauce, mix well and serve immediately. Top with sesame seeds for garnish if desired.
Notes
- Prep Ahead- This is a quick-cooking recipe having all vegetables prepped ahead will make the process go smoother.
- Gluten-Free- You can make this recipe gluten-free by using Tamari gluten-free soy sauce instead of soy sauce.
- Serving- This recipe is made for one person to serve more, you would need to double or triple the recipe to your liking. Cooking time will remain the same.
- Additional Vegetables – You can add your favorite vegetables like bean sprouts, onions, bell pepper, mushrooms, and more. Use up whatever fresh vegetables that you have on hand and prefer.
Ben
Where does one purchase zoodles?
Katie
Hi Ben, some stores sell them zucchini already spiralized in the produce section. If not you can buy a spiralizer and make them yourself. Hope that helps!
Andrew Hopkins
Hi, it looks like that is very easy to make. it.
I am going to give it a try once. My family like vege
Thank for explaining all in detail. Andrew
Jessyka Dart-Mclean
Still using the lightbox you wrote about in 2012?
Katie
Hi Jessyka, no I’m not any more. I use all natural light. I left my corporate job in 2014 so now my schedule allows me to photograph anytime I need too!