Stir Fried Zucchini Noodles

These stir fried zucchini noodles are a low carb substitute for the popular Chinese lo mein or chow mein.

It’s light, healthy, and still super tasty. I added shrimp and carrots to mine, but other proteins and vegetables work as well.

I’ve owned my vegetable spiralizer for nearly two months now and I’m still very satisfied with my purchase. I just love making vegetable noodles and coming up with more recipe ideas.

Stir fried noodles is a comfort food I grew up eating, but I don’t make it too often. This zucchini noodle version allows me to enjoy all the great flavors of the dish without all the heavy carbs. I especially love eating it for lunch because it fills me just enough and doesn’t leave me in a food coma after.


iperfect kitchen hand-held vegetable spiralizer


Stir Fry Zucchini Noodles


  • 2 medium zucchinis, spiralized (try to choose thinner ones as they are easier to spiralize)
  • 2 tbsp olive oil
  • 1/2 lb shrimp (or other proteins like chicken)
  • 2 carrots, thinly sliced or spiralized (you can also add other vegetables like string beans, broccoli, etc)
  • 2 tbsp low sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil




1. In a large pan or wok, add 1 tbsp olive oil and turn stove to medium high heat. When oil is hot, add in raw protein. Stir fry until protein is cooked. Remove and set aside.

2. Add in remaining olive oil. When oil is hot, add in zucchini, carrots or any other vegetables you are using. Add in soy sauce, oyster sauce, and sesame oil, stirring constantly so that noodles cook evenly and are evenly tossed in sauce ingredients. Taste and adjust seasonings as needed. When zucchini noodles are just about cooked, add protein back in and stir a few times until everything is thoroughly mixed. Serve while warm.

All images and content are © Kirbie's Cravings.

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