Zucchini Noodle Stir-Fry with Ginger-Sesame Sauce
A light and vibrant stir-fry featuring zucchini noodles tossed in a fragrant ginger and sesame sauce, perfect for a quick summer meal. This Asian Fusion-inspired summer cookout recipe (vegetarian, low carb), ready in about 25 minutes, pairs medium zucchinis, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 4, spiralized into noodles medium zucchinis
- 1 large, julienned carrot
- 1, thinly sliced red bell pepper
- 3, sliced green onions
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 3 tbsp tamari or soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
- Step 2: Add 1 large julienned carrot and 1 thinly sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 3: Add 4 spiralized medium zucchinis and 3 sliced green onions to the skillet. Stir-fry for an additional 2 minutes until zucchini noodles begin to soften but retain some bite.
- Step 4: In a small bowl, whisk together 3 tbsp tamari or soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp honey. Pour the sauce over the vegetables and toss to coat evenly.
- Step 5: Cook for another 1-2 minutes until the sauce thickens slightly and coats the noodles and vegetables. Remove from heat and sprinkle 1 tbsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Ginger-Sesame Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 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 Zucchini Noodle Stir-Fry with Ginger-Sesame Sauce?
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 medium zucchinis from drying out.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Ginger-Sesame Sauce?
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 Zucchini Noodle Stir-Fry with Ginger-Sesame Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Zucchini Noodle Stir-Fry with Ginger-Sesame Sauce vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
