Zucchini Noodle Stir-Fry Recipe – Quick Sriracha & Soy Sauce Zoodles

Last Updated on 6 months ago by Neha Deshmukh

Zucchini Noodle Stir-Fry Recipe – Quick Sriracha & Soy Sauce Zoodles

Introduction

Okay, let’s be real – sometimes you just want something fast, healthy, and bursting with flavour. This zucchini noodle stir-fry (or “zoodles” as I like to call them!) is exactly that. I first whipped this up on a busy weeknight when my veggie drawer was looking a little sad, and it’s been a regular in my rotation ever since. It’s light, vibrant, and seriously satisfying. Plus, it’s a fantastic way to sneak in extra veggies!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s ready in under 30 minutes, making it perfect for weeknight dinners. It’s packed with nutrients from all those colourful veggies. And the sriracha-soy sauce combo? Oh my goodness, it’s addictive! It’s also super versatile – feel free to swap in your favourite veggies or protein.

Ingredients

Here’s what you’ll need to make this zoodle magic happen:

• 2 cups Zucchini Noodles
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Carrot
• 1 Onion
• 5-6 Garlic Cloves
• 1 tbsp Olive Oil
• To taste Salt
• 1 tbsp Sriracha Sauce
• ?? tsp Soy Sauce (start with 1 tsp and adjust)
• ?? tsp Red Chilli flakes (a pinch or more, depending on your heat preference!)
• 1/8 tsp Black pepper powder

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Zucchini: Choosing the Right Variety & Avoiding Bitterness

Choosing the right zucchini makes all the difference. Look for firm, dark green zucchini that aren’t too large. Give it a little taste – seriously! – before you start noodling. If it tastes bitter, it’s best to discard it. Washing, patting dry, and tasting a small piece is a good habit to get into.

Bell Peppers: Colour Variations & Sweetness

I love using both red and green bell peppers for colour and a slightly different sweetness. Red peppers are a bit sweeter, while green peppers have a slightly more grassy flavour. Feel free to experiment with yellow or orange peppers too!

Soy Sauce: Regional Indian Variations & Gluten-Free Options

Soy sauce isn’t traditionally an Indian ingredient, but it’s become a staple in many Indian-Chinese dishes. You can find different varieties – light, dark, and low-sodium. If you’re gluten-free, be sure to use tamari instead of soy sauce.

Sriracha: Spice Level & Alternatives

Sriracha is the star of the show for a little kick! If you’re not a fan of heat, you can reduce the amount or substitute it with a milder chili sauce. Schezwan sauce is a good alternative if you want an Indian-inspired flavour.

Olive Oil: Health Benefits & Substitutes

I prefer olive oil for its health benefits and flavour, but you can use any neutral cooking oil like sunflower or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wash your zucchini, give it a good pat dry, and check for any bitterness (as we talked about!). Then, use a Y-shaped peeler or a knife to create those beautiful zucchini noodles. Don’t worry about being perfect – rustic is good! Discard the seedy core.
2. Now, slice your bell peppers, carrot, and onion into thin strips. Finely chop the garlic – I like to use a garlic press for this.
3. Heat the olive oil in a wok or large frying pan over medium heat. Add the garlic and sauté for about 10 seconds, until fragrant. Be careful not to burn it!
4. Add the onions, bell peppers, and carrots to the wok. Stir-fry for a few minutes, until they’re slightly tender but still have a bit of a crunch.
5. Time for the zoodles! Toss them into the wok along with the soy sauce, sriracha, red chili flakes, black pepper, and salt.
6. Cook for just 2-3 minutes, tossing everything together. You want the zoodles to be heated through but still retain their lovely crunch. Nobody likes soggy zoodles!
7. Give it a taste and adjust the seasoning if needed. More soy sauce for saltiness? A dash more sriracha for heat? You do you!
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the zoodles! They release water as they cook, so a quick stir-fry is key.
• Prep all your veggies before you start cooking. Stir-fries move fast!
• A hot wok is essential for a good stir-fry.

Variations

• Vegan Zucchini Noodle Stir-Fry: This recipe is already naturally vegan!
• Gluten-Free Zucchini Noodle Stir-Fry: Simply use tamari instead of soy sauce.
• Spice Level Adjustments: My family loves a good kick, but you can easily adjust the amount of sriracha and red chili flakes to suit your taste.
• Festival Adaptations (Navratri/Fasting Friendly?): While soy sauce isn’t typically used during fasting periods, you could potentially substitute it with a pinch of rock salt (sendha namak) and a squeeze of lemon juice for a similar flavour profile. Check specific fasting guidelines for your region.

Serving Suggestions

This stir-fry is delicious on its own, but it’s even better with a little something extra! I love serving it with air-fried tofu or paneer for a protein boost. A sprinkle of sesame seeds or chopped peanuts adds a nice crunch.

Storage Instructions

This is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the zoodles will release more water as they sit, so they might be a little softer when reheated.

FAQs

What is the best way to prevent zucchini noodles from becoming soggy?

Don’t overcook them! A quick stir-fry is all you need. Also, don’t salt the zoodles beforehand, as this will draw out moisture.

Can I use other vegetables in this stir-fry?

Absolutely! Broccoli, snap peas, mushrooms, and bok choy would all be delicious additions.

Is it possible to make this dish ahead of time?

You can prep the veggies ahead of time, but I recommend cooking the stir-fry just before serving for the best texture.

What is a good protein source to add to this stir-fry for a complete meal?

Tofu, paneer, chicken, shrimp, or even chickpeas would all work well.

Can I adjust the amount of Sriracha for a milder flavour?

Definitely! Start with a small amount and add more to taste. You can also use a milder chili sauce if you prefer.