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These Stir Fry Zucchini Noodles are super quick and easy, low-carb, and flavorful. The perfect dinner or side dish for any night of the week.
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After all the yummy indulgent treats the holidays bring, I am planning on getting back to basics. Quick and easy meals will be the name of the game. Healthy whole foods is where it’s gonna be. Who’s with me?
I’m starting with these simple Stir Fry Zucchini Noodles. The perfect light lunch or quick dinner. Low carb, made with healthy whole foods, gluten fee and oil free.
When I first started Veggie Inspired, I wanted to show people just how easy it can be to eat a whole foods plant based diet. I brought you recipes like my Super Simple Burrito Bowls, Black Bean Salsa Burgers, Creamy Strawberry Peanut Butter Oatmeal, and Lentil Mushroom Tacos. All recipes that can be made in 20 minutes or less, all using whole foods, and all super flavorful and delicious.
We’ve had a lot of deliciousness hit these pages over the years since I posted those recipes. Some of my most popular recipes do take a little more time to make, but are sooo worth it! I’m looking at you Crispy Coconut Lime Baked Cauliflower Tacos. So, there will still be a spattering of all recipes here, from breakfast to dessert and everything in between, but at least for the month of January, I’m going to try to focus on simplicity.
I got a spiralizer for my birthday back in August (Thanks mom and dad!) and have just been getting around to using it. Now that I know how easy it is, I think it’s going to be a very well loved kitchen gadget.
It took me less than 2 minutes to spiralize 2 very large zucchini. These green veggie spirals are the perfect stand-in for noodles in this stir fry. More nutrients, less calories. Win-win.
Add in a few extra veggies and a yummy sauce and dinner is on the table in just about 20 minutes. If you want to bulk it up even further, feel free to add some baked tofu. I can’t wait to make other spiralized dishes too, so stay tuned!
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Stir Fry Zucchini Noodles (vegan, gluten free)
Ingredients
- 2-3 zucchini (2 large, or 3 medium) (spiralized*)
- 1 red bell pepper (cut into thin strips)
- 1 pint sliced mushrooms
- 1 ½ cups broccoli slaw (I buy the pakcaged one from Trader Joe’s)
- 2 garlic cloves (minced)
- 3-4 tbsp low sodium vegetable broth
- 4 tbsp Braggs Coconut Aminos (or Tamari or soy sauce)
- 3 tbsp pure maple syrup
- 2 tbsp rice wine vinegar
- 1 tbsp cornstarch
- sesame seeds for garnish (if desired)
Instructions
- In a small bowl, whisk the cornstarch and vinegar together until smooth. Add the liquid aminos (or tamari) and maple syrup and whisk to combine. Set aside.
- Heat a large skillet or wok on medium-high heat. Add the vegetable broth and heat through. Add the garlic and sautée for 1-2 minutes until softened.
- Add the red pepper strips and mushrooms and sautée another 2-3 minutes until the mushrooms start to soften. If the vegetables start to stick, you can add another tablespoon of vegetable broth, but the mushrooms will give off their own liquid, so be sure not to add too much or you’ll end up with mushy veggies.
- Move all the veggies to one side of the skillet and pour the sauce onto the other side. As soon as it starts to bubble, stir everything together. Add the zucchini noodles and broccoli slaw and toss to coat with sauce and gently heat through.
- Serve immediately garnished with sesame seeds, if desired.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Amelia
Since I’m low-carbing it, would erythritol work as well as maple sugar? Also, is there something you could suggest other than corn starch?
Jenn Sebestyen
Hi, Amelia. I’m not familiar with erythritol, but any sweetener should work here. Just taste as you go and adjust as necessary as some of them are sweeter than others. And you can use arrowroot powder in place of the cornstarch. Enjoy!
Lauren
That’s ALOT of sodium. Wow.
Jenn S.
Yikes, it’s not correct. Should be around 1100. I’m trying to correct it, but I’m getting an error. I’ll have it fixed just as soon as I can. Thanks for catching that!
William Smith
I love zucchini noodles. This will be a new item to try!
Jenn S.
Enjoy!
Taylor Kiser
I love my spiralizer too! This stir fry looks so delicious! It’s a great recipe to get back on track with after the holidays!
Jenn S.
Yes! I desperately need to step away from the cookies! 🙂
Kat
I love, love, love my zoodles! I’ve never actually made them in a stir-fry though, which is kind of weird seeing as how I eat them weekly! I will most definitely have to give this recipe a try!
Jenn S.
Oh really? What’s your fave way to eat them?
Megan
I don’t think I will ever order take out again! This sounds amazing and look healthy! I am a huge zoodle lover! I really love that it only takes a little over 20 minutes to make!
Jenn S.
Yes, super speedy. And you could totally change up the sauce and other veggies to make it different each time. Thanks, Megan!
Mandy
This looks so fresh and flavorful!! Yum! I love our spiralizer and zucchini is probably our top veggie to turn into noodles, but I never thought to make a stir fry out of them! This is such a great idea, Jenn!
Jenn S.
Thank you, Mandy! I didn’t realize just how fun the spiralizer would be! Love it! I’m thinking sweet potato noodles next!!
Kate
This looks so fresh and delicious! I feel like it’s going to be the perfect meal comes January, after all the festive food. Thank you!
Jenn S.
Thank you, Kate! I definitely have not been holding back on the treats this month. For sure gonna have to choose slimmed down meals come Jan! 🙂