Healthy Easy Zucchini Noodle Stir (Printable)

Vibrant stir fry with spiralized zucchini, fresh vegetables, and a light savory sauce for a healthy meal.

# What Goes In:

→ Vegetables

01 - 2 medium zucchini, spiralized into noodles
02 - 1 red bell pepper, thinly sliced
03 - 1 carrot, julienned
04 - 1 cup snap peas, trimmed
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, grated

→ Sauce

08 - 2 tablespoons low-sodium soy sauce or tamari for gluten-free
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon chili flakes, optional

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Fresh cilantro or basil, chopped, optional
15 - Lime wedges, optional

# How to Make It:

01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and chili flakes. Set aside.
02 - Heat a large non-stick skillet or wok over medium-high heat. Add a splash of oil if desired, then sauté garlic and ginger for 30 seconds until fragrant.
03 - Add bell pepper, carrot, and snap peas. Stir fry for 3 to 4 minutes until just tender.
04 - Add zucchini noodles and green onions. Stir fry for 2 to 3 minutes until noodles are just softened but still crisp.
05 - Pour in the sauce and toss everything together for 1 to 2 minutes until evenly coated and heated through.
06 - Remove from heat. Divide between bowls and garnish with sesame seeds, herbs, and lime wedges if using.

# Expert Advice:

01 -
  • It feels indulgent and restaurant-quality, but comes together faster than ordering takeout.
  • Everything stays crisp and bright, which means you're actually excited to eat your vegetables.
  • The sauce is balanced enough that you don't miss heavier carbs, and it works perfectly with whatever vegetables you have on hand.
02 -
  • Do not overcrowd your pan or everything steams instead of stir frying, which ruins the texture and makes you wonder why you didn't just order takeout.
  • Zucchini noodles release water as they cook, so if your finished dish looks wet, drain it gently or give it a minute on the pan to evaporate, otherwise the sauce gets diluted and tastes flat.
03 -
  • Prep all your vegetables before you turn on the heat because once the pan is hot, there's no time for chopping and you'll end up with overcooked bell pepper while you're still slicing the carrot.
  • The sesame oil is doing heavy lifting in the flavor department, so don't use the regular kind by accident, and if you toast your own sesame seeds while the vegetables are cooking, you'll have an extra layer of aroma that ties everything together.
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