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    Home » Recipes » Bowls and Stir Frys

    Stir Fry Zucchini Noodles

    Published: Dec 16, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Stir Fry Zucchini Noodles - quick and easy, low carb, and flavorful stir fry perfect for any night of the week. Gluten free, vegan, refined sugar free.

    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. 

    Stir Fry Zucchini Noodles in a black bowl. Two red chopsticks rest across the side of the bowl. Orange dish cloth next to the bowl and a glass of water.

    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.

    Two red chopsticks in a bowl of stir fry zucchini noodles with mushrooms and peppers.

    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.

    Close up overhead view of Stir Fry Zucchini Noodles w/ mushrooms and peppers.

    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!

    Red chopsticks lifting up a bite of zucchini noodles.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Stir Fry Zucchini Noodles

    Stir Fry Zucchini Noodles (vegan, gluten free)

    A quick and easy, low carb, flavorful stir-fry that’s perfect for any day of the week. Packed with nutrients and fun to eat, you will love this Zucchini Noodle Stir Fry!
    5 from 1 vote
    Print Rate
    Course: Entree, Side
    Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 4 servings
    Calories: 135kcal
    Author: Jenn Sebestyen

    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

    *I love my Paderno 4 Blade Spiralizer Pro for making quick work of the zucchini. And it’s fun too!
    **I used Ume Plum Vinegar in this recipe, which is very salty (briney). It makes for a delicious sweet and sour type sauce with the maple syrup. Rice vinegar would work just as well too, though will definitely bring a different, yet delicious, flavor.

    Nutrition

    Calories: 135kcal | Carbohydrates: 31g | Protein: 3g | Polyunsaturated Fat: 1g | Sodium: 615mg | Potassium: 647mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2450IU | Vitamin C: 62.7mg | Calcium: 10mg | Iron: 0.4mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    Superfood

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    Comments

    1. Amelia says

      April 02, 2019 at 11:32 am

      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?

      Reply
      • Jenn Sebestyen says

        April 02, 2019 at 7:52 pm

        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!

        Reply
    2. Lauren says

      January 15, 2019 at 1:35 am

      That’s ALOT of sodium. Wow.

      Reply
      • Jenn S. says

        January 15, 2019 at 5:20 pm

        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!

        Reply
    3. William Smith says

      April 25, 2018 at 1:54 pm

      I love zucchini noodles. This will be a new item to try!5 stars

      Reply
      • Jenn S. says

        April 25, 2018 at 9:15 pm

        Enjoy!

        Reply
    4. Taylor Kiser says

      December 28, 2016 at 7:07 pm

      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!

      Reply
      • Jenn S. says

        December 28, 2016 at 8:17 pm

        Yes! I desperately need to step away from the cookies! 🙂

        Reply
    5. Kat says

      December 28, 2016 at 2:13 pm

      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!

      Reply
      • Jenn S. says

        December 28, 2016 at 8:16 pm

        Oh really? What’s your fave way to eat them?

        Reply
    6. Megan says

      December 28, 2016 at 2:02 pm

      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!

      Reply
      • Jenn S. says

        December 28, 2016 at 8:15 pm

        Yes, super speedy. And you could totally change up the sauce and other veggies to make it different each time. Thanks, Megan!

        Reply
    7. Mandy says

      December 20, 2016 at 2:41 pm

      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!

      Reply
      • Jenn S. says

        December 20, 2016 at 3:52 pm

        Thank you, Mandy! I didn’t realize just how fun the spiralizer would be! Love it! I’m thinking sweet potato noodles next!!

        Reply
    8. Kate says

      December 16, 2016 at 7:10 am

      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!

      Reply
      • Jenn S. says

        December 16, 2016 at 7:41 am

        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! 🙂

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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