Low-Calorie Zucchini Noodle Stir Fry for Weight Loss
Spiralized zucchini noodles stir-fry with bell pepper, broccoli, and carrots in a quick garlic-ginger sauce.
Swapping regular noodles for spiralized zucchini cuts a meaningful amount of calories out of a stir-fry without cutting the portion size — the bowl still looks and eats like a full plate of noodles. A julienne peeler or spiralizer both work fine for turning the zucchini into noodle-like strands.
Garlic and ginger go in first to build flavor, then a mix of bell peppers, broccoli, and carrots gets a few minutes in the pan before the zucchini noodles join at the end, just long enough to soften without turning mushy. Low-sodium soy sauce keeps things seasoned without piling on extra calories, which fits well within a weight-loss-focused way of eating.
Serve it hot, straight from the wok, with sesame seeds scattered on top.
Ingredients
- 2 medium zucchini — spiralized into noodles
- 1 cup bell peppers — sliced
- 1 cup broccoli florets
- 1/2 cup carrots — julienned
- 2 tablespoons low-sodium soy sauce — or tamari for gluten-free
- 1 tablespoon olive oil
- 2 cloves garlic — minced
- 1 teaspoon ginger — grated
- 1 tablespoon sesame seeds — optional, for garnish
Instructions
- 1Heat olive oil in a wok or large skillet over medium-high heat.
- 2Add garlic and ginger, sauté for 30 seconds until fragrant.
- 3Add bell peppers, broccoli, and carrots. Stir-fry for 4–5 minutes until slightly tender.
- 4Add spiralized zucchini noodles and soy sauce. Toss and cook for 2–3 minutes until just softened (do not overcook).
- 5Remove from heat, garnish with sesame seeds, and serve immediately.