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Vegetarian Teriyaki Zucchini Noodle Stirfry

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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.