Make savory stir-fried zucchini noodles with colorful vegetables, garlic, ginger, sesame, and teriyaki sauce in just 20 minutes.
Fresh, colorful, and ready in just 20 minutes, this Savory Stir-Fried Zucchini Noodles Recipe turns simple vegetables into a satisfying low-carb dish. Spiralized zucchini, shredded carrot, and bell pepper are tossed with shallot, garlic, fresh ginger, sesame oil, and a lightly sweet teriyaki sauce for bold flavor in every forkful.
Zucchini noodles, often called zoodles, cook much faster than traditional noodles and readily absorb the flavors around them. Briefly stir-frying them keeps their texture tender-crisp, while patting them dry before cooking helps control excess moisture. The result is a lighter vegetable noodle dish that can be served as a quick lunch, an easy weeknight dinner, or a colorful side.
This versatile stir-fry is delicious as written, but it is also easy to customize. Add a favorite cooked protein to make it more substantial, increase the heat with a spicy condiment, or finish it with nuts for extra crunch. Because the entire dish comes together quickly, prepare and measure every ingredient before heating the skillet.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients
1 tablespoon sesame oil
1 shallot, thinly sliced
4 small zucchini, spiralized into noodles
1 tablespoon low-sodium soy sauce
2 tablespoons low-sodium teriyaki sauce
2 tablespoons sesame seeds
1 teaspoon fresh ginger, minced
4 cloves garlic, minced
2 teaspoons light brown sugar
1 carrot, shredded
1 bell pepper, shredded
Directions
Step 1: Prepare the Zucchini Noodles
Spiralize the zucchini into long noodle strands with a spiralizer. Spread the zucchini noodles over a paper towel-lined plate or baking sheet and gently pat them dry. Removing surface moisture helps the zoodles maintain a pleasant texture and reduces the amount of liquid they release into the skillet. Shred the carrot and bell pepper, slice the shallot, mince the ginger and garlic, and keep every ingredient nearby before beginning to cook.
Step 2: Sauté the Aromatics
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced shallot and cook for 1 to 2 minutes, stirring frequently, until it begins to soften and becomes fragrant. Add the minced garlic and ginger. Cook for about 30 seconds, stirring continuously so the delicate aromatics do not scorch.
Step 3: Make the Stir-Fry Sauce
Pour the low-sodium soy sauce and low-sodium teriyaki sauce into the skillet. Add the light brown sugar and stir until the sugar is completely dissolved. Let the sauce simmer for about 30 seconds, just until it looks slightly thickened and glossy. Keep the heat controlled and continue stirring so the sugar does not stick to the bottom of the pan.
Step 4: Cook the Carrot and Bell Pepper
Add the shredded carrot and bell pepper to the skillet. Stir-fry for 1 to 2 minutes, tossing the vegetables through the sauce, until they begin to soften but still retain some crunch. Keeping these vegetables slightly crisp creates a satisfying contrast with the tender zucchini noodles.
Step 5: Add the Zucchini Noodles
Add the prepared zucchini noodles to the skillet and gently toss everything together until the noodles and vegetables are evenly coated in the savory sauce. Continue cooking for 2 to 3 minutes, or just until the zucchini noodles are tender-crisp. Avoid cooking them longer than necessary because zucchini releases moisture quickly and can become overly soft.
Step 6: Finish and Serve
Remove the skillet from the heat. Sprinkle the sesame seeds over the stir-fried zucchini noodles and toss gently to distribute them throughout the dish. Serve immediately while warm for the freshest flavor and best texture.
Notes
Do not overcook the zucchini noodles. They need only a few minutes in the hot skillet to become tender-crisp, and they will continue to soften slightly from the residual heat.
Patting the spiralized zucchini dry before cooking helps prevent excess moisture from diluting the sauce. For the best results, avoid overcrowding the skillet and use a wide pan that allows moisture to evaporate quickly.
Serve the stir-fry immediately after cooking. If it sits for an extended period, the zucchini will continue to release water and the noodles may lose their firm texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them quickly in a skillet over medium heat rather than cooking them for a long time. Some additional moisture after storage is normal.
For a spicy variation, add red pepper flakes, chili garlic sauce, or Sriracha according to taste. Stir a small amount into the sauce, then add more only if needed.
For additional vegetables, try mushrooms, snow peas, broccoli, or snap peas. Cut added vegetables into small, evenly sized pieces and allow firm vegetables enough time to become tender before adding the zucchini noodles.
To make the dish more substantial, top it with cooked chicken, shrimp, salmon, tofu, or steak. Prepare the protein separately, make sure it is fully cooked, and fold it into the stir-fry near the end so the zucchini noodles do not overcook.
For extra texture, garnish each serving with chopped peanuts, cashews, or sliced almonds. A squeeze of fresh lime juice added immediately before serving provides a bright finish that balances the savory and sweet sauce.
For a gluten-free version, replace the soy sauce with gluten-free tamari or coconut aminos and use a teriyaki sauce specifically labeled gluten-free. Check every packaged ingredient label and prevent cross-contact when preparing the dish for someone with celiac disease or gluten sensitivity.
