This healthy Frozen Vegetable Stir Fry With Zucchini Noodles is done in 15 minutes in one pan. Made with pantry staples and frozen veggies.
This Frozen Vegetable Stir Fry with Zucchini Noodles is made with pantry staples and frozen vegetables. It comes together in about 15 minutes and can be customized to your liking.
There's no need for take-out when dinner comes together so quickly! It has a balance of sweet, spicy, and umami flavors.
Another stir fry recipe is my Tofu Stir Fry with Bell Peppers.
If you love zucchini noodles, try my Zucchini Noodles with Raw Red Pepper Sauce or my Vegan Zucchini Lasagna.
Jump to:
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Tamari: I used low sodium gluten-free tamari because I like to control the amount of salt.
- Rice vinegar: I used brown rice vinegar. You could also use regular rice vinegar.
- Brown sugar: Adds sweetness. You could also use maple syrup, agave syrup or your favorite sweetener.
- Sesame oil: Adds a nutty flavor.
- Serrano pepper: Adds spice. You could also use a jalapeño pepper.
- Mixed vegetables: I used a package of frozen stir fry vegetables which consisted of broccoli, carrots, green beans, onions, red bell pepper, and mushrooms. Use your favorites. Of course you can also use fresh vegetables.
- Ginger: Adds a spicy warm note.
- Garlic: Adds a pungent flavor.
- Zucchini: I used fresh zucchini that I spiralized myself. You could also buy frozen zoodles or "zucchini spirals".
- Salt and pepper: Enhances flavors and adds flavor.
5 Secrets to Transforming Tofu
FREE 5 part email series to help you cook tofu like a pro.
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
Step 1: Mix tamari, brown rice vinegar, and brown sugar in a small bowl. Let sit until the brown sugar is dissolved.
Step 2: Spiralize zucchini with a spiralizer. If you don't have a spiralizer, you can buy zucchini spirals or use a vegetable peeler.
Mince garlic, ginger, and brown sugar mixture. Chop serrano pepper.
Step 3: Add sesame oil to a large skillet on medium-high heat. (If you have a wok cooking times will be faster and you won't need as much oil.)
Add serrano pepper and frozen vegetables. Cook until crisp tender, about 5 minutes.
Step 4: Add ginger and garlic. Cook 30 seconds.
Step 5: Add spiralized zucchini noodles. Cook until crisp tender, about 5 minutes more.
Make sure to flip the vegetables to get them all heated through.
🥡 Storage
This zucchini noodle stir fry will last about 5 days in an airtight container in the fridge.
🍽 Serving
This stir fry can be eaten as a side dish or a healthy meal. Serve it with:
📖 Variations / Additions
- Roasted cashews or peanuts
- Ginger Hoisin Tofu
- Rice noodles
- Brown rice or white rice
- Cauliflower rice
- Vegan chicken
- Soy curls
- Tempeh
- Store-bought stir fry sauce or hoisin sauce
- Red pepper flakes
- Cilantro
👩🏻🍳 FAQs
No, there is no need to thaw the vegetables first. If they have a lot of ice on them, pat them with a clean towel to get the ice off.
*Don't forget to come back and leave your feedback and star rating.
I originally posted this recipe March 7, 2016. I added new photos and text when I republished it.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
🧂 You May Need
Here is the spiralizer I own. I love it because it takes up very little space.
If you're like me and don't plan on using it very often, it's great because you don't have a large gadget taking up space in your kitchen.
📋 Recipe
Frozen Vegetable Stir Fry With Zucchini Noodles
Ingredients
- 2 tablespoons low sodium gluten free tamari
- 1 tablespoon brown rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons toasted sesame oil
- 1 teaspoon finely chopped serrano
- 4 cups mixed vegetables - I used broccoli, carrots, green beans, onion, red bell pepper, green bell pepper, and mushrooms
- 1 clove garlic minced
- 2 teaspoons minced ginger
- 4 cups spiralized zucchini noodles
- Salt and pepper
Instructions
- Mix brown sugar, tamari and brown rice vinegar in a bowl. Either let sit or whisk until sugar dissolves. (If you are in a hurry, you can heat the tamari and brown rice vinegar until warm, pour over the sugar, and the sugar will dissolve faster.)
- Heat sesame oil in a pan and add serrano pepper and mixed vegetables. Cook until crisp tender. Add garlic, ginger, and brown sugar mixture. Cook for 30 seconds more.
- Add zucchini and carrot noodles. Cook until tender.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Jamie says
Hi Willow,
I'm not sure how I came across this recipe but I'm sure glad I did! I just made it today and it is delicious!! This was my first time spirilizing so I didn't know what to expect but it turned out great!
Thank you for posting this recipe.
Willow Moon says
Thanks Jamie! I love my spiralizer and need to use it more! Happy spiralizing!
Joanie @ ZagLeft says
So many great flavors here. I have a spiralizer but don't use it often enough. You've inspired me to take it out and use it again.
Willow Moon says
Thanks! I know I love my spiralizer!