Go Back
–+ servings
featured image of zucchini noodles stir fry in wok.
Print Recipe
5 from 3 votes

Stir Fry with Zucchini Noodles (Recipe with Vegetables)

Enjoy this delicious stir fry with zucchini noodles. This healthy recipe is packed with vegetables and a great way to help get your 5 a day!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Chinese
Servings: 2 servings
Calories: 241kcal
Author: Sonia

Ingredients

  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Olive oil extra virgin
  • 2 Spring onions chopped
  • 5-6 Garlic cloves finely chopped
  • ½ teaspoon Fresh ginger finely chopped
  • 1 Red or green chilli optional
  • 1 Onion red or brown/yellow, sliced
  • 1 Bell pepper ½ red and ½ green, finely sliced
  • 1 Zucchini/Courgette spiralized
  • 4-5 Broccoli florets
  • 1 Carrot finely sliced
  • ¼ cup Sweetcorn
  • ½ cup Mushrooms sliced

Sauces

  • 1 teaspoon Balsamic vinegar
  • 1 teaspoon White vinegar
  • 1 teaspoon Dark soy sauce (use coconut aminos sauce to make soy-free)
  • 1 teaspoon Light soy sauce optional
  • Pinch Salt optional, to taste ​

Instructions

  • Heat olive oil and toasted sesame oil in a pan (on high heat). Once hot add garlic and ginger and sauté for a 5-10 seconds, or until the raw smell goes away. The garlic and ginger will start to caramelize slightly.
  • Stir in the spring onions and cook for a few seconds.
  • Add sliced onions, stir and cook for another 20-30 seconds.
  • Add sliced peppers, carrots and broccoli (and cabbage if using). Stir and cook on high heat for 40-60 seconds.
  • Add soya sauce, and vinegar and salt (if required) and stir to combine.
  • Add the spiralled courgettes (zoodles) (and sweetcorn if including) and cook for​ another 1-2 minutes, remove from heat. Serve fresh and enjoy!

Notes

    1. Omit/adjust salt as desired: Soy sauce can contain added salt so you may not need to add salt. If desired add a pinch and adjust according to taste.
    2. Prepare ingredients in advance: it helps to have all the ingredients prepared as we are cooking on high heat and the cooking process takes just a few minutes. You can even prepare vegetables the day before (and store in the fridge). This is a great for meal prep and makes mealtimes much faster even for busy weeknights!
    3. Avoid overcooking: If vegetables are cooked longer they will release a lot of water. Even a few extra minutes may result in this.  
    4. Remove from heat and serve immediately: Ensure you remove the wok from heat 5 seconds after adding the zoodles. Serve these veggie noodles immediately for best results (with time the vegetables can release more water). 
    5. ​Electric vs gas cooker/hobs: cooking time can vary between electric and gas hobs. Heat transfer to the pan is greater with electric cookers (so you will need slightly less time compared to if you are using a gas hob/cooker). Use medium-high heat or high heat when stir frying vegetables for the best taste.
  1.  
  1.  
  1.  
  1.  

Nutrition

Calories: 241kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 136mg | Potassium: 824mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7463IU | Vitamin C: 125mg | Calcium: 78mg | Folate: 99µg | Iron: 2mg | Zinc: 1mg