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

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...