Zucchini Mushroom Noodle Stir-Fry

Happy Tuesday friends! Today I will be featuring the last recipe in my #pastasaroundtheworld series. I had so much fun this past month creating different pasta dishes. I hope you enjoyed them and are inspired to make them in your own kitchen. This week I made an Asian noodle stir-fry. Who doesn’t love a good stir-fry?! There is a ton of flavor in this simple recipe. If you are looking for a unique stir-fry definitely make this Asian-inspired dish.

Zucchini Mushroom Noodle Stir-Fry

Serves: 4


8 ounces rice noodles

2 zucchini, chopped cut into half moons

8 ounce sliced white mushrooms

4 scallions, chopped, separate whites and greens

2 garlic cloves, chopped

cilantro, chopped (set aside for garnish)

2 tablespoons soy sauce

2 teaspoons sriracha sauce

1 tablespoon sesame oil

2 limes, quartered


Cook noodles according to package, drain and set aside. Heat a large skillet with sesame oil on medium heat. Add garlic and white part of scallions. Cook until fragrant for about 5 minutes. Add zucchini and mushroom to skillet and cook until soft. Set zucchini and mushrooms aside on a plate. Take your noodles and add them to your skillet along with soy sauce, sriracha sauce and juice from half a lime. Gently toss noodles in sauce. Once your noodles are coated in sauce add vegetables to skillet. Stir everything until combined. To serve, place stir-fry in a bowl and garnish with green scallions and cilantro. Feel free to serve with any extra lime wedges. I added extra sriracha sauce because I like mine extra spicy. If you don’t enjoy extra spiciness you don’t have to add the extra sriracha sauce. Enjoy!

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