bowl of spiralized zucchini noodles and carrots

Vegetable stir-fry dishes can be a healthy meal, especially if you load up on the veggies and swap out the noodles. With this chow mein zoodles recipe, you get to enjoy all the things you love about a good stir-fry, but without worrying about the high-carb noodles.

Spiralized zucchini, also known as zucchini noodles or zoodles, has become a popular ingredient substitute for recipes calling for pasta or Asian noodles. Not only is zucchini considered low-carb, but it also brings its own nutritional value to the meal.

Zucchinis are a great source of vitamin A and C, in addition to potassium and fiber. When they’re spiralized and sautéed, they taste delicious and mimic the look and feel of noodles in recipes like this chow mein zoodles dish.

This chow mein zoodles recipe can really be made with any veggies that you like. In this recipe, we’ve used bell pepper, snow peas, and carrots, but other veggies that would be equally delicious include bok choy and broccoli.

These zoodles are divine once they’re tossed with the sautéed veggies and the flavorful Asian sauce we’ve outlined below. If you’re watching your sugar content or follow a diabetic-friendly diet, you can easily use a sugar-free sweetener instead of the honey in this recipe.

To make this chow mein zoodles recipe a complete meal, try pairing it with lean protein like chicken or fish.

Chow Mein Zoodles Recipe

serves 4


  • 2 tbsp corn starch (or arrowroot powder/tapioca starch for paleo)
  • 1/3 cup reduced-sodium soy sauce (gluten-free tamari or coconut aminos for paleo)
  • 2 tbsp oyster sauce
  • 1 tsp honey, coconut sugar or a sugar-free sweetener of your choice
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp freshly grated giner
  • 1-2 tbsp water
  • 5-6 medium zucchini
  • 1 tbsp olive oil
  • 1 large bell pepper, thinly sliced
  • 1/2 cup of snow peas
  • 1/2 cup thinly sliced carrots
  • 1/2 tbsp fresh chopped cilantro, for garnish (optional)


  1. To a bowl, add the corn starch, soy sauce, oyster sauce, honey, sesame oil, garlic, ginger, and water. Whisk everything together to combine. Temporarily set aside.
  2. Cut the zucchini into noodles using a spiralizer. Dry the zoodles by patting them down with a paper towel.
  3. To a large saucepan or wok, add the oil and warm over medium heat. Add in the sliced bell pepper, snow peas, and carrots. Sauté everything together for a couple of minutes, until the veggies are tender and soft.
  4. Pour in the prepared sauce and raise the heat to high. Stir everything together and allow the sauce to come to a simmer and to thicken.
  5. Add in the zoodles and gently toss the zoodles with the veggies and sauce, allowing the zoodles to cook for just 1 to 2 minutes, max. You don’t want to overcook the zoodles; you should only cook them until they are tender.
  6. Garnish with fresh chopped cilantro.

Recipe adapted from

Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.