Name: Zucchini Noodle Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 3 medium zucchini, spiralized; 1 red bell pepper, thinly sliced; 1 cup snap peas; 1 medium carrot, julienned; 1 cup sliced mushrooms; 2 tablespoons sesame oil, divided; 2 garlic cloves, minced; 1 teaspoon fresh ginger, minced; 2 chicken breasts, thinly sliced (or tofu/shrimp); 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 teaspoon honey (optional); 1 teaspoon cornstarch (optional, for thickening sauce); Sesame seeds, green onions, and cilantro for garnish

This zucchini noodle stir-fry is a low-carb, veggie-packed dish that’s vibrant, flavorful, and ready in under 30 minutes. Featuring a medley of fresh vegetables and a savory homemade sauce, this healthy recipe is perfect for busy weeknights or meal prep. It’s versatile, satisfying, and customizable to suit your tastes and dietary needs.

Recipe Tips and Tricks

Prep Veggies First: Have all vegetables prepped and ready before cooking to ensure a smooth stir-fry process.
Don’t Overcook the Zoodles: Cook zucchini noodles just until tender to avoid sogginess.
Use High Heat: Stir-frying over high heat ensures quick cooking and locks in flavor.
Sauce First, Zoodles Last: Add the zucchini noodles at the end to prevent them from releasing too much water.
Customize Protein: Swap tofu, shrimp, or your favorite protein for chicken or keep it vegetarian.

Why You’ll Love This Recipe

This zucchini noodle stir-fry is not just a recipe; it’s a celebration of flavor and nutrition. You’ll love it for its simplicity, flexibility, and how it packs a variety of nutrients in one bowl. Whether you’re looking for a quick dinner, a meal prep solution, or a way to enjoy more vegetables, this recipe delivers with a burst of fresh, satisfying taste.

Yield: 4 servings

Zucchini Noodle Stir-Fry

Zucchini noodle stir-fry is a healthy, quick, and colorful dish packed with veggies, protein, and a savory sauce.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

3 medium zucchini, spiralized
1 red bell pepper, thinly sliced
1 cup snap peas
1 medium carrot, julienned
1 cup sliced mushrooms
2 tablespoons sesame oil, divided
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 chicken breasts, thinly sliced (or tofu/shrimp)
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon honey (optional)
1 teaspoon cornstarch (optional, for thickening sauce)
Sesame seeds, green onions, and cilantro for garnish

Instructions

Prep Ingredients: Spiralize zucchini, slice vegetables, and prepare protein of choice. Keep everything within reach.
Cook Protein: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add chicken (or protein choice) and stir-fry until cooked through. Remove and set aside.
Sauté Vegetables: In the same pan, add the remaining sesame oil. Toss in garlic and ginger, sautéing until fragrant. Add bell peppers, snap peas, carrots, and mushrooms, and stir-fry for 3–4 minutes.
Prepare Sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, and cornstarch (if using). Pour over vegetables, stirring well.
Add Zoodles: Gently toss zucchini noodles into the skillet, cooking for 2 minutes until just tender.
Combine and Serve: Return cooked protein to the pan, mixing everything until evenly coated with sauce. Garnish with sesame seeds, green onions, and cilantro. Serve immediately.

Notes

Use a paper towel to blot excess moisture from zucchini noodles before cooking for firmer results.
Adjust seasoning to taste as some soy sauces vary in saltiness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 280Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 51mgSodium 718mgCarbohydrates 17gFiber 5gSugar 8gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Zucchini: Use medium-sized zucchini for consistent noodle shapes; spiralize at home for the freshest taste.
Vegetables: A mix of bell peppers, snap peas, carrots, and mushrooms adds color and texture.
Protein: Chicken, tofu, shrimp, or eggs work well—use what you prefer.
Sauce: A combination of soy sauce, sesame oil, garlic, and ginger creates a rich, umami-packed base.
Aromatics: Fresh garlic and ginger elevate the flavor; don’t skip them!
Garnish: Top with sesame seeds, green onions, or fresh cilantro for a finishing touch.

Variations and Substitutions

Protein Alternatives: Use shrimp, tofu, tempeh, or beef strips instead of chicken for variety.
Gluten-Free: Replace soy sauce with tamari or coconut aminos.
Spice Level: Add chili flakes or sriracha to make it spicy.
Low-Sodium: Opt for low-sodium soy sauce and skip added salt.
Extra Veggies: Add broccoli, baby corn, or water chestnuts for more crunch.
Zoodle Swap: Substitute zucchini noodles with spaghetti squash or shirataki noodles.

Storage Options

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently to prevent overcooking the zoodles.
Freezing: While zucchini noodles don’t freeze well, you can freeze the sauce and protein separately for easy meal assembly later.