Tasty Spiralized Vegetable Stir Fry

Asian Spiralized Vegetable Stir Fry with Eggs

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Vegetables are cut into long strips using a spiralizer before being stir-fried with Asian seasonings for a delicious, filling and low-calorie dinner. Top with fried eggs for the ultimate garnish.


  • 3 spiralized zucchinis (courgettes)
  • 1 finely diced onion
  • 1/2 finely diced red bell pepper
  • 1 spiralized carrot
  • 1 teaspoon vegetable oil
  • Large handful spinach
  • 20 cashew halves (optional)
  • 1 cup (100g) cooked shrimp or chicken breast (optional)
  • 4 fried eggs, to serve
  • Cilantro, for garnish
  • Good splash of your favorite stir-fry sauce


  1. Use the spiralizer to cut the vegetables into noodles, peeling them if you prefer.
  2. Heat the oil in a wok over a medium heat, then add the onion and carrots.
  3. Cook them, stirring often, until translucent, then add the bell pepper and zucchini noodles.
  4. Cook for 3 minutes then add the shrimp or chicken (if using) as well as the spinach and a good splash of stir-fry sauce.
  5. Cook until the spinach wilts then serve topped with cashews and/or fried eggs if liked, and garnish with cilantro for a splash of color.


  • Peeling the zucchini is optional.
  • You can use any sauce on this or else combine equal parts teriyaki sauce and soy sauce, adding in a pinch of garlic powder and cornstarch until the mixture is thick and tasty.
  • Replace the fried eggs with poached eggs if you want.
  • Leave out the shrimp or chicken to make it vegetarian, or add in some marinated tofu cubes instead.