Low-Carb Stir-Fried Zucchini Noodles with Garlic and Chili

By · Reviewed by AislePrompt Editorial · ·

Zucchini noodles quickly stir-fried with garlic, fresh chili, and sesame oil for a light, low-carb meal bursting with flavor. This asian fusion-inspired low carb (low carb) ready in about 17 minutes pairs thinly sliced garlic cloves, sesame oil, low sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 7 min Serves 3 Asian Fusion cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large non-stick skillet over medium heat until shimmering. Add 4 thinly sliced garlic cloves and 1 thinly sliced fresh red chili, sauté for 1-2 minutes until fragrant but not browned.
  2. Step 2: Add 3 spiralized medium zucchinis to the skillet and toss to coat with the garlic-chili oil. Stir-fry over medium heat for 3-4 minutes until the zucchini noodles are just tender but still have a slight crunch.
  3. Step 3: Drizzle 1 tbsp low sodium soy sauce over the noodles and sprinkle 1/4 tsp black pepper. Toss well to combine and cook for an additional 1 minute until the sauce lightly coats the noodles.
  4. Step 4: Remove from heat and garnish with 1 tsp toasted sesame seeds and 2 thinly sliced green onions before serving immediately to preserve the fresh texture.

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Frequently asked questions

How long does Low-Carb Stir-Fried Zucchini Noodles with Garlic and Chili take to make?

Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Carb Stir-Fried Zucchini Noodles with Garlic and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Low-Carb Stir-Fried Zucchini Noodles with Garlic and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Carb Stir-Fried Zucchini Noodles with Garlic and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Low-Carb Stir-Fried Zucchini Noodles with Garlic and Chili low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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