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Vegetarian Zucchini Noodle Stir Fry

  • Author: Sinful Nutrition
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 servings 1x


  • 2 large zucchini
  • 2 large carrots
  • 1 teaspoon oil
  • 8 ounces sliced mushrooms
  • 1 small head baby bok choy, chopped
  • 1/2 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1/4 cup tamari or gluten-free soy sauce*
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon fresh ginger, minced
  • 1 cup shelled edamame
  • 2 eggs (optional)
  • sliced almonds
  • 2 green onions, chopped


  1. Using a spiralizer, cut zucchini and carrots into noodles. Alternatively, use a vegetable peeler to make long ribbons.
  2. Heat oil in a large skillet over medium heat.
  3. Add bok choy, mushrooms, zucchini, and carrots to skillet, and cook for 5-6 minutes or until tender.
  4. While vegetables are cooking, whisk together cornstarch, water, garlic, soy sauce, honey, red pepper flakes, and ginger in a small bowl.
  5. Once vegetables are cooked, add edamame and sauce mixture to skillet. Toss to coat, and cook for 1-2 minutes, or until sauce is slightly thickened. Remove from heat.
  6. Fry two eggs if using, and top stir fry with them before serving.
  7. Garnish with sliced almond and green onions.


*regular soy sauce can be used if not gluten sensitive.

  • Category: main dish, vegetarian