A light yet satisfying stir-fry that replaces traditional noodles with spiralised zucchini (courgette) for a lower-carbohydrate, vegetable-forward meal. Crisp-tender vegetables meet a fragrant garlic-ginger sauce, delivering a week-night dinner that tastes fresh, colourful, and wholesome.

Why You’ll Love This Recipe

Ready in under 30 minutes, ideal for busy evenings.
Uses everyday produce and pantry staples—no speciality ingredients required.
Naturally gluten-free and dairy-free, with easy plant-based or protein-rich variations.
A delicious way to increase daily vegetable intake without sacrificing flavour.
Light enough for warm weather yet hearty enough to satisfy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Zucchini, spiralised (about 3 medium)
Bell pepper, thinly sliced (1 large, any colour)
Carrot, julienned (1 medium)
Mushrooms, sliced (150 g)
Spring onions, sliced, white and green parts separated (3)
Garlic, minced (2 cloves)
Fresh ginger, grated (2 cm knob)
Soy sauce or tamari (60 ml)
Rice vinegar (1 tbsp)
Toasted sesame oil (1 tbsp)
Honey or maple syrup (2 tsp)
Corn-starch (1 tsp, optional, for thicker sauce)
Neutral oil for stir-frying (1 tbsp)
Toasted sesame seeds, for garnish
Fresh coriander or basil, for garnish (optional)

Directions

Prepare the sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and (if using) corn-starch until smooth. Set aside.
Cook the aromatics
Heat the neutral oil in a large non-stick skillet or wok over medium-high heat. Add garlic, ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
Stir-fry the vegetables
Add bell pepper, carrot, and mushrooms. Cook for 3–4 minutes, tossing frequently, until just tender.
Add zucchini noodles
Increase the heat to high, add the spiralised zucchini, and cook for 2 minutes, tossing gently. The zucchini should soften slightly but remain crisp.
Sauce and finish
Pour the prepared sauce over the vegetables. Stir-fry for 1–2 minutes, allowing the sauce to thicken lightly and coat everything evenly.
Serve
Remove from the heat. Sprinkle with sesame seeds and the green parts of the spring onions. Garnish with fresh coriander or basil if desired. Serve immediately.

Servings and timing

Yield	Prep time	Cook time	Total time
4 portions	15 minutes	10 minutes	25 minutes

Variations

Protein boost: Add 200 g cooked chicken strips, prawns, or cubed tofu during step 3.
Spicy kick: Stir in 1 tsp sriracha or a pinch of red-pepper flakes with the sauce.
Nutty twist: Replace sesame oil with peanut oil and garnish with crushed roasted peanuts.
Low-sodium option: Use reduced-salt soy sauce and omit added salt elsewhere.

Storage/Reheating

Refrigeration: Store cooled leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over medium heat for 2-3 minutes, or microwave in 30-second bursts, just until heated through. Avoid overcooking to prevent zucchini from becoming watery.
Freezing: Not recommended; zucchini noodles lose texture after thawing.

FAQs

Can I spiralise the zucchini in advance?

Yes. Pat the noodles dry with kitchen paper, place in a container lined with a dry towel, and refrigerate for up to 24 hours.

How do I keep zucchini noodles from becoming soggy?

Cook over high heat for a short time and serve immediately; avoid salting them beforehand.

May I substitute another vegetable for zucchini?

Spiralised yellow squash or sweet-potato noodles work well but will alter cook time and flavour.

Is this recipe suitable for a vegan diet?

Yes—use maple syrup instead of honey and ensure the soy sauce is vegan.

Can I double the recipe?

Certainly. Stir-fry in batches to maintain high wok temperature and prevent steaming.

What if I do not have a spiraliser?

Use a julienne peeler or buy pre-spiralised zucchini from the refrigerated produce section.

Which mushrooms are best?

Button, cremini, or shiitake all complement the dish; choose what is readily available.

How can I increase the dish’s fibre?

Add a handful of snap peas or broccoli florets during step 3.

Is corn-starch necessary?

No; it simply thickens the sauce. Omit for a lighter consistency.

Can I serve this cold?

Yes—chill the cooked stir-fry, then toss with an extra splash of rice vinegar for a refreshing salad.

Conclusion

This Zucchini Noodle Stir-Fry demonstrates that wholesome, quick meals need not sacrifice flavour or satisfaction. With flexible ingredient swaps and minimal cooking time, it is an accessible solution for week-night dining, accommodating diverse dietary preferences while celebrating fresh vegetables at their peak. Enjoy it hot from the wok or chilled for a light lunch, confident that simplicity and taste can indeed coexist.