Home » Low Carb » Low Carb Zucchini Noodle Stir Fry
A delicious, healthy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!

Low Carb Zucchini Noodle Stir Fry

Can’t kick that chow mien crave?

You’ll love this Low Carb Zucchini Noodle Stir Fry!

At no additional cost to you, I make a small commission for purchases made through links in this post. All items are tools or ingredients I have used myself or I wouldn’t recommend them to you!

A delicious, healthy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!

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I don’t think I could be any more excited about the release of this zucchini noodle stir fry recipe. It’s just too delicious NOT to be on the web for all of my fellow low carbers, especially when that awful all-consuming crave for chow mien hits. It’s powerful isn’t it? I find the need for chow mien so incredibly hard to resist and the aftermath is always awful. The bloat, the guilt, those 5 pounds of water weight… Okay, maybe not 5 pounds, but you feel 5 pounds heavier? And are starving about 5 minutes after you stuff your face? Maybe all of this is just in my case, but if not, and you have the same issue, then read on for a recipe that will change your life!

Besides my own tastebud explosion experience, do you want to know how I knew I had nailed this recipe? Of course you do! My 17 month old LOVES chow mien. She’s always the one to stand on her chair while literally shoving handfuls of the stuff inside her mouth as quickly as possible.. kinda embarrassing, but mostly adorable. Anyways, I gave her a bowl of this zucchini noodle stir fry and she had the exact same response as she does with chow mien! She couldn’t get it into her mouth fast enough. After she polished off one bowl she hands it to me and in her adorable little voice using her new word said ‘more, more’… I’m sure a tear escaped as my heart swelled with love and pride as I got up to get her another bowl.. which she also devoured.

It’s a pretty great feeling to feed your kids a healthy dish and have them love it. I hope you make this and love it just as much as we do! Oh, and here is an adorable photo of her as a reward for reading through my story. <3

A delicious, healthy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!

What is in this Low Carb Zucchini Noodle Stir Fry recipe?

The base of this stir fry is, of course, zucchini noodles! If you’ve never had perfectly cooked ‘zoodles’ before, you will be shocked by how similar the texture is to spaghetti noodles. The first time I made them I was actually cringing because I was so afraid it would be as awful as zucchini fries… I’m so glad I was wrong!

Besides spiralized zucchini there is spiralized carrots, chicken, onion, garlic, ginger, sesame seeds, broccoli, bok choy, bean sprouts and a simple teriyaki sauce.

How to make Low Carb Zucchini Noodle Stir Fry

Besides the health benefits and delicious flavour, my favourite thing about this delicious Low Carb Zucchini Noodle Stir Fry is how quick and easy it is to whip up for an easy weeknight dinner!

Because it takes under 10 minutes to cook this dish I always start by spiralizing my zucchinis and carrot and set them aside so they are all ready to go.

Heat a deep dish frying pan or wok on medium high heat, slice the chicken breast in half horizontally and season with salt and pepper. When the pan is nice and hot, sear the chicken breast for a couple of minutes on each side, until the internal temperature reaches 165°. Set the chicken aside and reduce the heat to medium.

Press or mince the garlic, mince or grate the fresh ginger and add both to the hot pan with sesame oil, sliced onion and sesame seeds. Cook until the onion is translucent and in the meantime dice up the broccoli and trim the baby bok choy. I like to just chop off the base to release all of the leaves. If the larger leaves are too big, slice in half lengthwise.

In a small bowl whisk together soy sauce, apple cider vinegar, sukrin gold sweetener and water; Slice up the chicken breast.

Once the onion is ready add the broccoli, bok choy, chicken, bean sprouts and the sauce to the pan. Give a stir and allow to cook for a couple of minutes before adding the zucchini and carrot noodles. Mix the zoodles in the sauce (I find tongs work the best for this) and cook for about 5 minutes with a lid on the pan, stirring every minute so that the zoodles are able to soak up as much of that yummy sauce as possible, until the zucchini noodles are perfectly cooked.

Keep a close eye on the zoodles, you don’t want them over cooked because they will turn soggy. Serve hot and enjoy!

A delicious, healthy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!

How to make zucchini noodles

I’m sure there other ways to make zucchini noodles besides the only way I will make them.. like spending hours peeling.. julienning.. widdleling? No, no, that is not for me. I use a vegetable spiralizer that I bought as soon as I started my low carb journey. I was obsessed with the idea of zoodles and this nifty tool has definitely been one of the best tools I’ve added to my collection yet.

The best part? It’s like $30!

There are other things you can do with this spiralizer as well, there are three different blades with different options, but I use this tool solely for sprializing veggies! Yum one of my favs is spiralized beets in a salad!

Sorry, getting off topic, back to the zucchini..

So with this fancy tool, you simply cut the ends of the zucchinis off, stick it in the machine, turn the crank and… voila! Perfect zoodles! At this point I usually go through the mound and break apart the zoodles that are way too long. And yes, your pile will look HUGE, but zucchini noodles shrink a lot during the cooking process.

Do you peel zucchini before Spiralizing?

You certainly CAN peel zucchinis before spiralizing, but should you?

Honestly I find the taste and texture no different either way but the health benefits of zucchini skin are amazing. It is loaded with vitamin C and fibre among other nutrients that the flesh does not contain much of. This is why I see no reason to take the skin off before spiralizing and cooking.

Substitution Ideas

Here is a list of substitution ideas for this Low Carb Zucchini Noodle Stir Fry in case you want to switch out the meats or veggies I have chosen for mine. The broccoli weighs in at 7.2 grams of net carbs per 2 cups and the onion is 5.8, so feel free to replace these or some of these to get a lower carb dish.

Low Carb Veggies:

  • Julienned red bell pepper. 2.7 grams of net carbs per 1 cup sliced.
  • Celery. 0.8 grams of net carbs for 3 stalks.
  • Cauliflower. 2.9 grams of net carbs per 1 cup chopped.

Meats:

  • Thin sliced steak
  • Pork Tenderloin
  • Prawns
  • Salmon

Love this recipe? Try these low carb dishes next:

Meatloaf

This Low Carb Meatloaf is packed with flavour and absolutely delicious; your family will never know it's made with keto friendly ingredients!

Cabbage Lasagna

No more cabbage lasagna soup with this delicious recipe for Low Carb Cabbage Lasagna that turns out perfect every single time.

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Low Carb Zucchini Noodle Stir Fry

A delicious, healthy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!
Course Main Course
Cuisine Asian, Canadian, Low Carb
Keyword low carb chow mein, zucchini noodles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 231kcal
Author Aleta

Ingredients

  • 2 large zucchinis
  • 1 medium carrot
  • 1 boneless skinless chicken breast
  • salt & pepper
  • 1 tbsp sesame oil
  • 1 small onion
  • 2 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tsp sesame seeds
  • 2 cups broccoli
  • 3 heads baby bok choy
  • 1 cup bean sprouts
  • 3 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 3 tbsp sukrin gold
  • 2 tbsp water

Instructions

Equipment Needed

Instructions

  • Peel the carrot and/or the zucchinis and then using a spiralizer, turn them into noodles and side aside.
  • Heat a deep dish pan or wok on medium high heat, slice the chicken breast in half horizontally and season with salt and pepper. When the pan is nice and hot, sear the chicken breast for a couple of minutes on each side, until the internal temperature reaches 165°. Set the chicken aside and reduce the heat to medium.
  • Press or mince the garlic, mince or grate the fresh ginger, slice the onion and add all three to the hot pan with sesame oil and sesame seeds. Cook until the onion is translucent and in the meantime dice up the broccoli and trim the baby bok choy. I like to just chop off the base to release all of the leaves. If the larger leaves are too big, slice them in half lengthwise.
  • In a small bowl whisk together the soy sauce, apple cider vinegar, sukrin gold sweetener and water. Slice up the chicken breast.
  • Once the onion is ready add the broccoli, bok choy, chicken, bean sprouts and the sauce to the pan. Give a stir and allow to cook for a couple of minutes before adding the zucchini and carrot noodles. Mix the zoodles in the sauce (I find tongs work the best for this) and cook for about 5 minutes with a lid on the pan, stirring every minute so that the zoodles are able to soak up as much of that yummy sauce as possible, until the zucchini noodles are perfectly cooked.
  • Keep a close eye on the zoodles, you don't want them over cooked because they will turn soggy. Serve hot and enjoy!

Nutrition

Calories: 231kcal

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

If divided into 3, each portion would have:

Calories: 231  Net Carbs: 10  Protein: 23  Fat: 8

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