Sesame Garlic Courgette Noodles
Spiralised courgette (zucchini) tossed briefly in a hot pan so it stays crisp, not soggy, in a fast garlic-sesame sauce. A 15-minute plate that still feels like a proper dinner.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 2.
- 3medium courgettes (zucchini), spiralised into noodles (or peeled into wide ribbons)
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1 tbspsoy sauce
- 1 tsprice vinegar
- 1 tsptoasted sesame oil
- 1/2 tspmaple syrup
- 1 tbspneutral oil, for cooking
- 1 tbspsesame seeds, toasted
- 2spring onions, thinly sliced
- 1/4 tspchilli flakes, optional
Cookware
- Wide pan or wok, colander
Method
Read each step end-to-end before starting.
- 01
Salt and drain the noodles
Place the spiralised courgette in a colander, toss with a pinch of salt, and let it sit for 10 minutes. This draws out excess water so the noodles do not turn watery in the pan. Pat dry with a clean towel.
- 02
Mix the sauce
Stir together the soy sauce, rice vinegar, sesame oil and maple syrup in a small bowl and set aside.
- 03
Stir-fry the aromatics
Heat the neutral oil in a wok or wide pan over high heat until shimmering. Add the garlic and ginger and stir constantly for 15-20 seconds until fragrant but not browned.
- 04
Cook the noodles
Add the courgette noodles and toss constantly over high heat for 60-90 seconds only. You want them just warmed through and still with bite, not limp.
- 05
Sauce and serve
Pour in the sauce, toss for 15 seconds to coat, and remove from the heat immediately. Plate and top with sesame seeds, spring onions and chilli flakes if using.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Regular soy sauce contains wheat. Swap in gluten-free tamari to make this gluten-free; the dish is not adaptable to soy-free without changing the sauce entirely.