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Stir Fry Zucchini Noodles
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5 from 1 vote

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!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Entree, Side
Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Servings: 4 servings
Calories: 135kcal


  • 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)


  • 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.


*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.


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