Zucchini Noodle Stir-Fry with Garlic and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A light and refreshing Whole30 vegetable stir-fry featuring zucchini noodles sautéed with fresh garlic, ginger, and sesame oil for an Asian-inspired taste. This Asian-inspired Whole30 recipe (gluten free), ready in about 17 minutes, pairs medium zucchini, garlic cloves, fresh ginger 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 3, spiralized into noodles (about 4 cups) medium zucchini
• 3, minced garlic cloves
• 1 tbsp, peeled and grated fresh ginger
• 2 tbsp sesame oil
• 2 tbsp coconut aminos
• 2, thinly sliced green onions
• 1/4 tsp (optional) red chili flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp for garnish toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 4 cups zucchini noodles and toss quickly to coat. Stir-fry for 3-4 minutes until noodles soften but retain slight crunch.
3. Step 3: Pour 2 tbsp coconut aminos over the noodles, add 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Toss to combine and cook for another minute until well coated.
4. Step 4: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving immediately.