Spicy Garlic Chinese Zucchini Noodles

Spicy Garlic Chinese Zucchini Noodles are a bright, warm stir-fry that hits the spot on busy weeknights. This dish mixes tender, slightly crunchy zucchini noodles with a garlicky, chili-kissed sauce so it smells amazing and looks homey on the table. If you love bold garlic flavors, try a similar idea in our vegan garlic noodles. You’ll make this when you want a quick, fresh meal that still feels comforting and satisfying.

Why Make This Recipe

• Quick & Easy: Ready in about 20 minutes from start to finish.
• Family Favorite: Mild heat and big garlic flavor please most ages.
• Budget-Friendly: Uses simple pantry staples and fresh zucchini.
• Light but Satisfying: Low-carb feel without losing warmth or texture.

This recipe stands out because the zucchini stays pleasantly firm, not mushy, and the sauce clings to each strand. It gives that cozy stir-fry comfort without a long list of steps. Serve it and you’ll get the small nods and satisfied smiles that make a weeknight meal feel special.

Ingredients

For the base

• 4 medium zucchini, spiralized into noodles (about 4 cups). If you don’t have a spiralizer, cut into thin ribbons with a peeler.
• 1 tablespoon neutral oil (vegetable, canola, or mild olive oil).
• 1 small carrot, julienned (optional for color and crunch).

For the sauce and aromatics

• 3 cloves garlic, finely minced.
• 1 to 2 teaspoons chili garlic sauce or sambal oelek (adjust to heat preference).
• 2 tablespoons soy sauce (or tamari for gluten-free).
• 1 tablespoon rice vinegar.
• 1 teaspoon honey or maple syrup.
• 1 teaspoon toasted sesame oil.

For finishing

• 2 scallions, sliced thin.
• 1 tablespoon sesame seeds, toasted.
• Fresh cilantro or parsley for garnish (optional).

Note: For a richer garlic hit or sauce ideas, see this simple vegan garlic noodles recipe for inspiration.

How to Make Spicy Garlic Chinese Zucchini Noodles

1. Prep first: wash and spiralize the zucchini, mince the garlic, and mix the sauce in a small bowl (soy sauce, rice vinegar, honey, chili sauce, sesame oil). Prepping keeps the stir-fry fast and even.

• Tip: Squeeze any excess moisture from zucchini with a towel if they seem wet; this keeps the dish from getting soggy.

1. Heat a large skillet or wok over medium-high heat and add the neutral oil. Heat until it shimmers—this gives a quick sear and better texture.
2. Add the minced garlic and stir for 20–30 seconds until fragrant. Watch closely so the garlic doesn’t burn; burned garlic tastes bitter.
3. Add the carrot (if using) and cook for 30 seconds to soften and brighten the dish.
4. Add the zucchini noodles to the pan and toss gently for 1–2 minutes. Cook until they are warmed but still have a little bite. Avoid overcooking.

• Why this matters: Quick cooking keeps the noodles firm and fresh-tasting.

1. Pour the prepared sauce over the noodles and toss for another 30–60 seconds so the sauce coats every strand. Heat just until the sauce warms through.
2. Remove from heat and stir in the scallions and sesame seeds. Taste and adjust salt or chili if needed.
3. Plate immediately so the noodles keep their texture. Garnish with cilantro or extra sesame seeds for color and aroma.

How to Serve Spicy Garlic Chinese Zucchini Noodles

• Serve as a main with a sprinkle of toasted sesame seeds and fresh cilantro for brightness.
• Pair as a side next to pan-seared tofu, grilled chicken, or steamed dumplings.
• For a fuller bowl, top with crushed peanuts and a soft-boiled egg for richness.

How to Store Spicy Garlic Chinese Zucchini Noodles

• Refrigerate: Cool to room temperature, then store in an airtight container for up to 3 days. Zucchini will soften over time.
• Freeze: Not recommended—zucchini loses texture when frozen and thawed.
• Reheat: Warm gently in a skillet over low heat for 1–2 minutes with a splash of water or oil. Microwaving works but may make the noodles softer.

Tips to Make Spicy Garlic Chinese Zucchini Noodles

• Don’t overcook: Keep the heat medium-high and toss quickly so noodles stay slightly crisp.
• Taste and balance: Adjust vinegar or honey to balance soy sauce saltiness.
• Use fresh garlic: It smells strong and bright; pre-minced jars won’t give the same aroma.
• Drain excess water: Pat spiralized zucchini dry if very wet to avoid a watery pan.

Variation

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Add protein: Stir in cooked shrimp, shredded chicken, or pan-fried tofu for a heartier meal.

Can I use a vegetable peeler if I don’t have a spiralizer?

Yes. Use a peeler to make long thin ribbons of zucchini. They will cook similarly, though ribbons may be a bit wider and feel a little softer.

How do I keep the zucchini from getting soggy?

Cook quickly over higher heat and avoid adding salt to the zucchini before cooking—salt draws out water. Pat spiralized zucchini dry before cooking if they are wet.

Can I make this milder for kids?

Absolutely. Reduce or omit the chili garlic sauce and add a little extra honey or soy to keep bold flavor without heat.

Conclusion

This Spicy Garlic Chinese Zucchini Noodles recipe gives you a fast, cozy meal that smells of garlic and warm sesame. It’s great for weeknights when you want something fresh, simple, and full of flavor. If you want another take on garlic-forward noodles, check out Spicy Asian Zucchini – RecipeTin Eats for more ideas. Please leave a comment and a star rating to tell us how it went, and share this on Pinterest or Facebook so others can find it. What twist did you try? Let us know below!

Spicy Garlic Chinese Zucchini Noodles

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• Author: chef-ava
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Description

A bright and warm stir-fry of zucchini noodles with a garlicky, chili-kissed sauce that’s ready in about 20 minutes.

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Ingredients

Scale 1x2x3x

• 4 medium zucchini, spiralized into noodles (about 4 cups)
• 1 tablespoon neutral oil (vegetable, canola, or mild olive oil)
• 1 small carrot, julienned (optional)
• 3 cloves garlic, finely minced
• 1 to 2 teaspoons chili garlic sauce or sambal oelek
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 2 scallions, sliced thin
• 1 tablespoon sesame seeds, toasted
• Fresh cilantro or parsley for garnish (optional)

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Instructions

1. Prep first: wash and spiralize the zucchini, mince the garlic, and mix the sauce in a small bowl.
2. Heat a large skillet or wok over medium-high heat and add the neutral oil.
3. Add the minced garlic and stir for 20–30 seconds until fragrant.
4. Add the carrot (if using) and cook for 30 seconds.
5. Add the zucchini noodles and toss gently for 1–2 minutes.
6. Pour the prepared sauce over the noodles and toss for another 30–60 seconds.
7. Remove from heat and stir in the scallions and sesame seeds.
8. Plate immediately and garnish with cilantro or extra sesame seeds.

Notes

Don’t overcook the zucchini; keep the heat medium-high for a better texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg