Luscious Asian-Style Vegan Zucchini Noodles

As summer has arrived, I have been tempted to just live off salad, nuts, and fruits. It does sound like an amazing idea, and for some it may be feasible. Truth of the matter, though, is, after a day of raw food, I do feel like I need a cooked meal with spices to feel better satiated and nourished on a whole other level.

This is when creative cooking comes to play! Summer meals need to be light, so they don’t get you sleepy, yet filling enough to give you energy and fuel your body for those fun outdoor activities you want to participate in!

Here comes zucchini! Zucchinis are such a versatile veggie, which can be turned into almost anything, and I believe should be a staple in your kitchen when they are in season. The zucchini recipe I am presenting today comes together in 2 minutes, tastes amazing, and features an ingredient combo that will overflow your senses with scents and flavors that satisfy!

You can have this meal as a light dinner, a side dish, or combine it with some stir-fried marinated tofu to add some calories and protein to it!


  • 1 tbsp oil
  • 1 lb zucchini, spiralized, or thinly cut
  • 1/2 cup vegetarian broth
  • 2 tsp light soy sauce
  • 1 tbsp dry sherry
  • 1 tsp roasted sesame oil


Heat a large wok or heavy skillet over high heat until very hot then add the oil. When the oil is hot, add the zucchini and ginger. Stir-fry 1 minute. Add the broth, soy sauce, and sherry. Stir-fry over high heat until the broth cooks down a bit and the zucchini is crisp-tender. Remove from the heat, sprinkle with sesame oil and serve.

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