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.
You might also like my Vegan Temaki Sushi recipe.
- 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.
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.
📖 Variations / Additions
- Roasted cashews or peanuts
- Ginger Hoisin Tofu
- Rice noodles
- Brown rice or white rice
- Cauliflower rice
- Vegan chicken
- Soy curls
- Store-bought stir-fry sauce or hoisin sauce
- Red pepper flakes
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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.
👩🏻🍳 Recipe 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.
If you tried this Frozen Vegetable Stir Fry With Zucchini Noodles Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on March 7, 2016. I added new photos and text when I republished it.
Frozen Vegetable Stir Fry With Zucchini Noodles
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.