On busy weeknights, this zucchini noodle stir fry is one of those recipes I keep coming back to. It’s quick, light, and surprisingly comforting, even without a long list of ingredients.
As the onions soften in the pan and the zucchini hits the heat, everything comes together in minutes, filling the kitchen with a savory, slightly sweet aroma from the teriyaki sauce and sesame seeds.
We’ve been making this dish a lot lately—it’s fresh, simple, and perfect when you want something healthy that still feels satisfying.
With just a handful of ingredients and a 20-minute start-to-finish time, it’s an easy recipe to add to your regular rotation, whether you serve it as a side or enjoy it on its own.
For the Zucchini Noodle Stir Fry
- Vegetable Oil – used to sauté the vegetables and help everything cook evenly without sticking.
- Yellow Onions – spiralized onions soften as they cook, adding natural sweetness and depth to the dish.
- Zucchini – spiralized zucchini forms the base of this recipe. Patting it dry helps prevent excess moisture so the noodles stay tender, not soggy.
- Soy Sauce – adds savory, salty flavor. Using low sodium keeps the dish balanced without being overly salty.
- Teriyaki Sauce – brings a slightly sweet, umami-rich flavor that coats the noodles and ties everything together.
- Sesame Seeds – sprinkled in at the end for a subtle nutty flavor and a bit of texture.
Quick Simple Stir-Fried Zucchini Noodles Recipe
These zucchini noodles come together quickly in a simple stir fry featuring spiralized vegetables coated in savory sauces and finished with sesame seeds. It’s a light, flavorful dish that works well as a side or a quick main.
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Servings: 4
Notes
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions, spiralized
- 4 small zucchini, spiralized and patted dry with paper towels
- 1 tablespoon low sodium soy sauce
- 2 tablespoons low sodium teriyaki sauce
- 1 tablespoon sesame seeds
Instructions
- Place a wok over medium heat and add the vegetable oil.
- Add the spiralized onions and cook for 4 to 5 minutes, stirring occasionally, until they are soft and translucent.
- Add the zucchini and cook for an additional 2 minutes.
- Stir in the soy sauce, teriyaki sauce, and sesame seeds, then continue cooking for about 5 minutes, or until the zucchini reaches your desired tenderness.
- Remove the wok from the heat.
- Serve immediately.
Calories: 64 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 0.3 g | Sodium: 501 mg | Potassium: 432 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 237 IU | Vitamin C: 25 mg | Calcium: 54 mg | Iron: 1 mg
- Can I prep anything ahead of time?
Absolutely. You can spiralize the zucchini and onions earlier in the day and keep them in the fridge until you’re ready to cook. Just make sure the zucchini is well dried so it doesn’t release too much water once it hits the pan.
- How do I stop zucchini noodles from turning watery?
Zucchini holds a lot of moisture, so this step matters. After spiralizing, lay the noodles on paper towels and gently pat them dry. Don’t skip this—it’s the secret to noodles that are tender, not soggy.
- Can I swap the teriyaki sauce for something else?
Yes! If you don’t have teriyaki, you can use extra soy sauce with a small splash of honey or sugar to balance the saltiness. It won’t be identical, but it’ll still be delicious.
- Do I have to use sesame seeds?
Not at all. They add a subtle nutty finish, but you can leave them out or replace them with sliced green onions, crushed peanuts, or even a drizzle of sesame oil if that’s what you have.
- How do I know when the zucchini is perfectly cooked?
You’re looking for just tender. The noodles should still have a bit of bite and be bright green. If they go soft and limp, they’ve gone a bit too far—so keep an eye on them and taste as you go.
