Zucchini Noodle Stir-Fry with Ginger and Mushrooms

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and flavorful Whole30 vegetable stir-fry featuring zucchini noodles, earthy mushrooms, and fresh ginger for a nutritious breakfast option. This Asian Fusion-inspired Whole30 recipe (vegan), ready in about 22 minutes, pairs zucchini, shiitake mushrooms, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.

Prep: 10 min Cook: 12 min Serves 3 Asian Fusion cuisine 140 cal/serving

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Ingredients

3 medium (about 600g), spiralized into noodles zucchini
8 oz, sliced shiitake mushrooms
1 tbsp, finely grated fresh ginger
2 cloves, minced garlic cloves
2 tbsp coconut aminos
1 tbsp sesame oil
1 tbsp olive oil
2 stalks, thinly sliced green onions
1/4 tsp (optional) crushed red pepper flakes
1/2 tsp salt

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add 8 oz sliced shiitake mushrooms and sauté for 4-5 minutes until they release moisture and start to brown.
Step 2: Stir in 1 tbsp finely grated fresh ginger and 2 minced garlic cloves. Cook for 1 minute until fragrant.
Step 3: Add 3 medium spiralized zucchini noodles and 1 tbsp sesame oil to the skillet. Toss gently and cook for 2-3 minutes until noodles are just tender but not mushy.
Step 4: Pour in 2 tbsp coconut aminos, sprinkle 1/2 tsp salt and 1/4 tsp crushed red pepper flakes if using, and toss to coat everything evenly. Cook for an additional 1 minute to warm through.
Step 5: Remove from heat and garnish with 2 thinly sliced green onions. Serve immediately.