Vegetable Zoodle Stir-Fry

I LOVE this recipe!! If you don’t already have a Spiralizer, it’s worth buying one. They’re inexpensive and they make it so easy to make zucchini noodles…or Zoodles. This stir-fry has roasted vegetables and zoodles tossed in an easy sesame vinaigrette. It’s easy to add the protein of your choice, but I think it’s pretty perfect with veggies.

Here are your ingredients:

Start by chopping the broccoli, carrots, and mushrooms.   Toss with olive oil and spread into an even layer on a baking sheet.  Bake in a 450 degree for 15 minutes.  Watch closely, so they don’t burn.

Using your handy dandy Spiralizer, slice your zucchini into “pasta” ribbons.  They make more elaborate spiralizers, but my little handheld works really well:)

This was from 4 zucchinis.

Heat olive oil in a large skillet on medium heat, add the zoodles, and saute for 3-4 minutes.

While that’s cooking, make your sesame vinaigrette by whisking the soy sauce, rice vinegar, sriracha sauce, peanut butter, minced garlic, and sesame oil.  Set aside.

Your zucchini noodles will release water while cooking.  Once they are done cooking, make sure to drain them.

All that’s left is assembly.  Combine the roasted vegetables with the zoodles and toss with the sesame vinaigrette.

Sprinkle with sesame seeds and serve!


Vegetables for roasting:
2 crowns of broccoli; cut into florets
2 carrots; chopped into bite size pieces
8 ounces mushrooms; quartered (I used baby bellas.)
1-2 Tbsp olive oil

Sesame dressing:
¼ cup soy sauce
2 Tbsp Rice vinegar
1-2 tsp Sriracha Sauce
1 Tbsp creamy peanut butter
2 cloves minced garlic
2 Tbsp sesame oil

4-5 medium zucchini (I used 4.)
1 Tbsp olive oil
*optional 2 Tbsp sesame seeds


Preheat your oven to 450 degrees. Chop the broccoli, carrots and mushrooms. Toss with 1-2 Tablespoons of olive oil and place in a single layer on a baking sheet. Bake for 15 minutes, but make sure to watch them closely.

Whisk all the ingredients for your dressing together in a small bowl. Set aside.

Using your Spiralizer, prepare zucchini into long noodles or ribbons.

Heat olive oil in large skillet over medium heat. Add “zoodles” to skillet and saute for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well!

Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade.

Add the roasted vegetables onto the zoodles.

Toss with marinade and sprinkle with sesame seeds. Serve warm or cold.


Recipe adapted from: Cookies and Cups

17 thoughts on “Vegetable Zoodle Stir-Fry

  1. The recipe looks yummy! This may be a silly question, but how easy would it be to cut yourself using the Spiralizer? I sliced my hand open using a mandolin and had to get stitches. Since then I’ve stuck with my knives, which I am much better off with, and I’m a bit scared to try other sharp gadgets.

    Liked by 1 person

  2. I have been wanting to try zoodles for so long now! I may use this recipe as my inspiration! However, I’m 39 weeks pregnant and my baby girl will NOT let me eat broccoli. Maybe I’ll wait until she has arrived to make this; that way I can really enjoy it! Thanks for sharing!

    Liked by 1 person

  3. Pingback: Zucchini Noodles with Sun-Dried Tomato Sauce | Jen Chooses Joy

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