Vegetarian Teriyaki Zucchini Noodle Stirfry

dairy freevegetarian
Vegetarian Teriyaki Zucchini Noodle Stirfry

Skip the noodles and use zucchini noodles in this teriyaki stirfry, jam packed with veggies. The crisp broccoli, bell peppers and zoodles are filling, the egg provides a protein boost, and the teriyaki sauce is an easy homemade recipe.

Vegetarian Teriyaki Zucchini Noodle Stirfry

Vegetarian Teriyaki Zucchini Noodle Stirfry

Everyone loves a good stirfry. In this zucchini noodle stirfry, I’ve created this easy, go-to vegetarian recipe that you can add your favorite protein to. There’s egg for a protein boost in this simple stirfry. If you’re craving more protein, try adding chicken, shrimp, or pork!

The zucchini noodles, broccoli, and spiralized bell pepper absorb the teriyaki sauce, making every bite flavorful. The teriyaki sauce is made from scratch with very few ingredients. The secret to making a thick and delicious teriyaki sauce? Arrowroot powder.

Vegetarian Teriyaki Zucchini Noodle Stirfry

Arrowroot powder is a plant-based starch that offers more nutritional benefits than corn starch, but has the same effects – it thickens sauces. If you haven’t used arrowroot powder in your cooking yet, now’s the time to try it! You’ll never look back. You can use it to thicken all types of sauces like cheesey sauces, Asian sauces, and dairy-free dessert sauces.

Zucchini noodles are a great substitute for Asian takeout dishes, because they have the same consistency as a lo-mein noodle and absorb flavors just the same. You won’t miss traditional noodles in this healthier, lightened up stirfry!

Vegetarian Teriyaki Zucchini Noodle Stirfry

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Nutritional Information & Recipe

Vegetarian Teriyaki Zucchini Noodle Stirfry

Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • For the stirfry:
  • 1 tablespoon sesame oil
  • 2 cups broccoli florets
  • 4 red bell peppers Blade A, noodles trimmed
  • 4 zucchinis Blade D, noodles trimmed
  • 2 eggs beaten
  • to garnish: sesame seeds
  • For the teriyaki sauce:
  • 1 cup water
  • 1/4 cup soy sauce sub tamari if gluten free
  • 1/2 teaspoon freshly grated ginger
  • 1 garlic clove finely minced
  • 1 tablespoon honey
  • 1/4 cup water
  • 2 tablespoons arrowroot powder


  • Combine the water, soy sauce, ginger, garlic, and honey in a small saucepot over medium heat. Meanwhile, in a small bowl, whisk together the arrowroot powder and water. Once the soy sauce mixture is simmering slightly, add the arrowroot slurry and stir constantly until combined and sauce is thickened. Set aside.
  • Heat the oil in a wok or large skillet and add in the broccoli and cook for 3-5 minutes or until crisp tender and add in the bell peppers, zucchini noodles, and toss well to combine. Let cook for 3 minutes until vegetables are crisp tender.
  • Meanwhile, scramble the eggs.
  • Add the scrambled egg to the wok or skillet and pour over the teriyaki sauce and toss well to combine and coat everything in the teriyaki sauce.
  • Serve, garnished with sesame seeds, if using.

Vegetarian Teriyaki Zucchini Noodle Stirfry

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Cathy says:
Hi there I cooked this tonight for supper but it didnt turn out the best. I was looking forward to it after seeing you make it on your Instagram story, but mine turned out watery and the sauce had a great consistency but it mostly tasted like ginger. I think the vegetables released too much water. I will try this again though when I get a good wok!
Ali Maffucci says:
Oh no, I'm sorry to hear this! I made it three separate times and never had this experience! Perhaps you are cooking your noodles too long and they are becoming soggy? And some people have different palates for ginger (my husband finds it overpowering, for example!) Try reducing the ginger next time you make the sauce! And perhaps you need to drain your noodles in a colander before adding the sauce next time! Hope this helps!
C Fox says:
Hello, The picture looks like it has regular noodles in it too. If so, do you have a recipe including the quantity and type of regular noodles? Thank you.
Carly Glazer says:
It actually does not! Those are zucchini noodles!
Sal A. says:
Thank you for this Zucchini recipe. This looks delicious, seasonal and colorful. Will definitely try it tonight.
Carly Glazer says:
Hi Sal! Let us know how it turns out!
Hello! As a true vegan and a health-conscious person, I thank you for this recipe and for your useful gadget. I made this yesterday using Inspiralizer and it turned out perfect!
Carly Glazer says:
Hi Michael! So exciting to hear that you enjoyed this recipe!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.