Zucchini Noodle Stir-Fry with Ginger-Sesame Cauliflower Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A vibrant, Whole30-friendly stir-fry featuring sautéed zucchini noodles and a fragrant ginger-sesame cauliflower rice base. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs finely grated fresh ginger, minced garlic cloves, stalks, thinly sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Ingredients

• 3, spiralized into noodles (about 6 cups) medium zucchini
• 1 medium (about 4 cups riced) cauliflower head
• 1 tbsp, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 stalks, thinly sliced green onions
• 3 tbsp coconut aminos
• 2 tbsp toasted sesame oil
• 2 tbsp olive oil
• 1/4 tsp crushed red pepper flakes
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp, for garnish toasted sesame seeds
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 tablespoon freshly grated ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant. Add riced cauliflower (from 1 medium head, about 4 cups) and stir-fry for 5-6 minutes until tender but slightly crisp. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Remove cauliflower rice from skillet and set aside.
2. Step 2: In the same skillet, add remaining 1 tablespoon olive oil and 2 tablespoons toasted sesame oil. Add spiralized zucchini noodles (from 3 medium zucchinis, about 6 cups) and sauté for 3-4 minutes until just softened, stirring frequently.
3. Step 3: Stir in 3 tablespoons coconut aminos, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. Add sliced green onions (3 stalks) and the cooked cauliflower rice back into the skillet, tossing to combine and heat through for 1-2 minutes.
4. Step 4: Remove from heat and garnish with 1 tablespoon toasted sesame seeds and 1/4 cup chopped fresh cilantro. Serve immediately for a light yet satisfying Whole30 meal.