Stir Fry Zucchini Noodles (Zoodles!)
Aug 21, 2015, Updated Jan 12, 2023
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Zucchini Noodles are prepared in a delicious, low-carb, healthy stir fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.
If you’ve never tried Zoodles, a.k.a. zucchini noodles, OMG! You.are.missing.out!
But, hey hey hey, sweet friends! TGIF! Weekend plans include catching up with my DVR (I’m seriously itching for a Real Housewives marathon), then coffeeing with my lovely friends, and I’m also thinking about possibly sleeping in 2 days in a row. I’m dreamin’ big!
Zucchini Noodles
In other news, I’m spiralizing zucchini and making you believe that you’re eating noodles! Scouts honor, the texture is so spot on that you’ll definitely trick yourself into believing that you’re slurping up pasghetti. You’ll see.
Zucchini noodles, also known as “zoodles,” are a healthy and delicious alternative to traditional pasta. Made from spiralized zucchini, these noodles have a similar texture to spaghetti but are much lower in carbohydrates and calories. They are also a great source of fiber and vitamins!
How To Make Zoodles
- To make zucchini noodles, you will need a spiralizer, which can be found online, ranging from $12.99 to $99.99.
- Simply wash and trim the ends of your zucchini and run it through the spiralizer to create long, spaghetti-like noodles.
- Zucchini noodles can be served raw or cooked, depending on your preference. They can be sautéed with your favorite pasta sauce, or stir fried to make a simple and refreshing dish.
- They also make a great base for salads, soups, and stir-fries, obvi.
- One thing to keep in mind when cooking zucchini noodles is that they release a lot of water, so it’s best to cook them for a short time and to drain them well before serving.
Stir Fry Zucchini Noodles
There’s so much of good stuff going on in here, guys. And it’s soooo easy to make! And and! It all takes about 20 minutes. Winning!
Sidenote: I have to brag because this was my first time that I worked with onions and didn’t cry. The spiralizer held it all in and just let me be free. From the bottom of my tear ducts, thank you.
Secondly, how pretty are these zoodles? RIGHT? All I wanted to do was just toss them into pasta sauce and go at it. BUT I held back because I was really looking forward to this stir fry.
Can I just tell you about how absurdly delicious this was? At first, I didn’t have very big expectations for this meal, but man was I wrong! Friends, this was freakin’ awesome! AND it’s not delivery. It’s homemade. High-Five!
Overall, zucchini noodles are a versatile and nutritious ingredient that can be used in a variety of dishes. They are a great way to add some extra vegetables to your diet and to switch things up from traditional pasta. So why not give them a try and see for yourself?
More Zoodles Recipes
ENJOY!
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Stir Fry Zucchini Noodles
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions,, spiralized
- 4 small zucchini,, spiralized, patted dry with paper towels
- 1 tablespoon low sodium soy sauce
- 2 tablespoons low sodium teriyaki sauce
- 1 tablespoon sesame seeds
Instructions
- Heat oil in a wok set over medium heat.
- Add the spiralized onions and cook for 4 to 5 minutes or until translucent and tender.
- Stir in the zucchini and continue to cook for 2 minutes.
- Add soy sauce, teriyaki sauce, and sesame seeds; mix and continue to cook for 5 minutes or until zucchini is tender.
- Remove from heat.
- Serve.
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How do you get the zoodles so think and delicious looking and not stringy like mine have come out in the past 🙁
Thank you for the recipe, it’s nice and easy and SO delish! I’ve made this dish for myself several times, I tweak it here and there adding garlic, chicken, mushrooms.. or whatever I have on hand.. I enjoy it so much that I wanted to introduce it to my man .. so to lessen the fear of rejection, this time I added some spaghetti noodles to the recipe.. he ate the whole thing and loved it ! I’m going to make it again and again with less noodles every time.
Looks yummy. Is there any substitute for teriyaki sauce?
Thanks Katerina! I made these Zoodles tonight with my new Pampered Chef Spiralizer (which I love) Hubby is on Weight Watchers and this is our new favorite recipe!
Looks absolutely delicious!! What is the carb count per serving? I know it says low carb, but I’m interested to know what the actually count is. Thanks!
Love,love,love this dish!!! First time eating zoodles and OMG, amazing. I sautéed red peppers and baby Bella mushrooms and used EVOO instead of vegetable oil. Also, my local grocerer had precut zoodles ready to go. However, I will purchase a spiralizer very soon as I will be making this dish more often. As an avid pasta lover, zoodles are my new favorite pasta substitute. Thanks for sharing.
This looks amazing! I have a nice spiralizer but forget to use it. I’m curious what you did when you spiralised the sweet potato. That is next on my list to try.
O.M.G. first of all i did a few things differently! But first let me just say this is the first time i’ve ever tried zoodles and omg you are so right! THEY ARE AMAZING i can’t even tell they are zucchini! So the things i did differently was: i used butter instead of oil i just like the taste better, i diced my onions (i don’t know why guess i’m just a silly goose) i cooked up some diced chicken thigh meat with some butter and a little bit of teryiaki sauce and some seasonings (i used seasoning salt, paprika, onion power and garlic powder) then when my chicken was done that’s when i added the onion and followed the rest of your directions. ALSO I cut down the recipe so it’s suitable for one person which means I had one helping (a pretty good size) and i saved the rest for my lunch for work tomorrow. THANK YOU SO MUCH for such a fabulous recipe. do you have any recipes for chicken lo mein?
So excited to make this!! I would like to add chicken to it….do you have any suggestions or specific instructions on how to do that?? Thanks!!!
Hi Rebekah! I would say to cut up the chicken into cubes and cook it in the wok before cooking the zucchini. Also, you want to remove the chicken from the wok, wipe it down, and then continue on. I hope this helps!
I also like grabbing a rotisserie chicken and shredding it up for the stir fry! so good
I don’t have a wok. Will a big pan work the same?
Hi Gabrielle! Yes, that will work, just make sure to squeeze out all the water from the zucchini before adding it to the pan. I hope you’ll enjoy it! 🙂
Curious as to how you got this to be 116 calories per serving? You state this serves one person, but when I put it in my calorie tracker, it came up as 526 calories, not 116. I got it down to 340 by swapping out the veg oil to EVOO, and using only 1 tablespoon instead of 2. (But EVOO’s not good for a wok, smoke point’s too low.) The only way I got it to amount to 116 calories is by leaving out the oil altogether.
Just curious if I’m missing something.
Hi Shelly! That is supposed to say 4 Servings. I am using a new recipe card on my website, one that is supposed to do the nutritional calculations on its own, but looks like there’s a glitch in the servings suggestion. I’ve been working on getting it fixed, but it’s taking a bit longer. So sorry about the confusion!!
Now THAT makes sense. I *thought* that 4 zucchini was a *lot* for one person to eat! Thanks!