Chilli Garlic Courgette Stir Fry

Stir fried courgette served over egg noodles.

Courgette season is coming up, and I think you’ll want to print or bookmark this recipe for my super simple Chilli Garlic Courgette Stir Fry to help you work your way through the season’s bounty: it’s bold, punchy, comes together in just 20 minutes, and is delicious to serve as a side dish, or simply over rice and noodles for dinner.

Each summer I tend to get obsessed with a courgette recipe. Some years I’m all about the courgette fritters, others I’m craving courgette soup, or a courgette risotto, but 2022 is going to be all about the stir fry. This speedy recipe started life as a Kung Pao Zucchini preparation on healthy eating blog Feasting at Home, but I’ve tweaked it a little to suit the jar of sambal I keep in the fridge, to cut down on the saltiness which I found a bit much, and to add a topping of crunchy roasted cashews for extra protein and crunch!

As you can see here I’ve served it over simple egg noodles which twirl beautifully in the pungent, fish and oyster sauce-heavy sauce, but jasmine rice would also be a good shout – as a side dish, these courgettes would also go well with something East Asian-inspired like my Soy Sauce Braised Chicken Thighs.

Courgette stir fry served over egg noodles.
Courgette stir fry with chilli and garlic on a plain bowl.
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Stir fried courgette served over egg noodles.

Chilli Garlic Courgette Stir Fry

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stir Fry


This quick and simple Chilli Garlic Courgette Stir Fry takes only 20 minutes to make – perfect served over rice or noodles for a speedy supper, or to serve as an Asian-inspired side dish.



For the Courgette

  • light oil
  • 2 large courgettes (zucchini)
  • thumb size piece fresh ginger
  • 4 large garlic cloves
  • black sesame seeds, for garnish
  • small handful roasted cashews, roughly chopped, for garnish
  • cooked egg noodles or jasmine rice, to serve

For the Stir Fry Sauce

  • 1 1/2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese black vinegar (see note)
  • 1 tbsp runny honey
  • 1 tbsp sambal oelek (I buy this brand #ad)


  1. To make the stir fry sauce, combine the fish sauce, soy sauce, oyster sauce, black vinegar, honey, sambal oelek and 2 tbsp of water and set aside.
  2. Heat a generous splash of light oil a large non-stick frying pan set over a medium high heat. Slice the courgettes lengthways, and cut into half moons or quarter chunks, depending on their size to create bite-sized chunks.
  3. Saute the courgette for 10 minutes until golden and slightly tender. Meanwhile, peel and finely chop the ginger and the garlic.
  4. Add the chopped ginger and garlic to the pan, and stir fry for another minute or two until softened and fragrant, just starting to colour.
  5. Add the sauce and allow it to bubble away for an other minute or two until it has thickened, is coating the courgette and has reached the desired consistency.
  6. Serve immediately over rice or noodles, topped with sesame seeds and the chopped cashews.


It is well worth seeking out a bottle of Chinese black vinegar for this recipe – it is also delicious for serving with steamed dumplings – but in a pinch you can substitute 2 tsp of rice wine vinegar and 1 tap of balsamic vinegar mixed together. I order mine on Amazon #ad.