Veggie Fajita Noodles

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Veggie Fajita Noodles | Get Inspired Everyday!

So… I’m officially addicted to zucchini noodles, and I’m putting them in everything (made minestrone with them yesterday)! I’ve never been the kind of person that’s particularly satisfied with healthier substitutions, but over the last couple of years I’ve really started to love getting creative with veggies! It turns out I had a lot of misconceptions about ‘healthy food’ – it can be deliciously satisfying after all.

Veggie Fajita Noodles | Get Inspired Everyday!

It’s hard sometimes not to judge something by it’s label(s) – when someone tells me it’s gluten free, dairy free, vegan, and paleo – I’m like… ‘um… no thanks’! But all label shedding aside, food has to taste really, really good or I’m not going to eat it no matter how healthy it is for me! With these ‘noodles’ I’ve taken all my favorite fajita flavors and combined them into a simple and quick stir fry of sorts! It’s a super fast, fresh take on fajitas, and my husband ate 3 bowlfuls!

Veggie Fajita Noodles | Get Inspired Everyday!

For the onion in this recipe, I cut off both ends and cut the onion in half from the top to the bottom. Then I peel each half and lay them flat side down on the cutting board. Sometimes I take an extra moment to cut out the core at the bottom of the onion, but if I’m in a hurry I just go ahead and slice across the rounded top into 1/4″ half moon slices.

Veggie Fajita Noodles | Get Inspired Everyday!

Remove the core and seeds from the bell pepper and cut it in half – then, cut each half into 1/4″ strips. Both the onions and bell peppers are sautéed together because they take a bit longer than the rest of the veggies to cook.

Timing Tip:

I find it easiest to have everything for this recipe prepared before actually turning on the stove – that way you’re not overcooking your veggies while you scramble to prep the rest of the recipe!

Veggie Fajita Noodles | Get Inspired Everyday!

For the mushrooms, start by cleaning them (either with a damp towel or run them under water to remove the dirt and let them dry a bit in a colander) then slice them into 1/4″ slices.

Veggie Fajita Noodles | Get Inspired Everyday!

I like to measure all the spices for this recipe and have them ready to go in a small container.

Veggie Fajita Noodles | Get Inspired Everyday! For the zucchini noodles, I’ve been using a julienne peeler for the past couple of years but recently I finally bought a spiralizer! A julienne peeler works really well and it’s pretty fast, but the spiralizer is even faster and you can make noodles out of harder vegetables like butternut squash and sweet potatoes, (so delicious)!

When spiralizing any veggie you need a flat surface on both ends of your vegetable which really helps it stay in place while you’re spiralizing. To watch the spiralizer in action, check out this zucchini noodle tutorial!

Veggie Fajita Noodles | Get Inspired Everyday!

Veggie Fajita Noodles | Get Inspired Everyday!

Veggie Fajita Noodles | Get Inspired Everyday!

These noodles are really good, but they’re over the top with some guacamole! It’s just now occurring to me that there isn’t a single picture of guacamole, don’t know what I was thinking but I just wanted put in an extra plug for the guac!

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Veggie Fajita Noodles | Get Inspired Everyday!

Veggie Fajita Noodles

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3 from 1 review



2 pounds zucchini washed and ends cut off

3 Tablespoons avocado oil

18 ounce red bell pepper stemmed, seeded, and cut in half

11 pound sweet onion ends cut off, peeled, and cut in half

8 ounces of mushrooms, cleaned

Spice Mixture:

1 Teaspoon cumin

1 Teaspoon chipotle powder

1 Teaspoon chili powder

Sea salt to taste

For Serving:

1 Recipe of The Best Guacamole

1 lime cut into quarters for squeezing over the top of the finished dish


Start by spiralizing your zucchini or using a julienne peeler to make veggie noodles, set them aside while you prepare the remaining ingredients.

Cut the bell pepper halves into 1/4″ strips. Lay the onion halves flat side down on the cutting board, and slice across the rounded tops into 1/4″ half moons.

Slice the mushrooms into 1/4″ slices

Mix together all the spices in a small container and set aside.

Make a batch of guacamole and cut the lime into quarters, and set aside until you’re ready to serve the meal.

Preheat a large skillet, 15″ wide x 3″ deep over medium high heat.

When the pan is hot, add the avocado oil along with the sliced onions and bell pepper. Sauté until the veggies have softened, then add the sliced mushrooms and the spice mixture.

When the mushrooms have cooked for a couple of minutes and have started to soften, turn the heat to high and add the zucchini noodles. Cook until they just begin to wilt, you want them to still have a bit of texture to them – not completely soft.

I use a pair of tongs with plastic ends to toss the noodles in the pan as they’re cooking. I like to turn the heat up to high when I add the zucchini noodle so that they cook fast – on lower heats they tend to leave a lot of liquid behind.

Serve the fajita noodles immediately with the guacamole and lime wedges.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Mexican

16 thoughts on “Veggie Fajita Noodles”

    • You can stir the guacamole in, but prefer to serve it on the side and let each person top their noodles with guacamole if they like it!

    • I don’t know what the points value would be, but I know the noodles (w/o guacamole) are very low in calories. I hope you enjoy it, and be sure to let me know if you have anymore questions!

  1. 2 tsp salt is way too much. It overpowered everything else and that was all I could taste. I will make this again with only 1 tsp and I bet it will be great.

    • I’m so sorry the salt was too much for your taste, I’ve been editing all my recipes to say ‘to taste’ so I hope you won’t have any trouble like this in the future! I think the type of sea salt I’m using isn’t as salty as others, I recently bought a few different kinds of salt and I’m finding that it really varies with how much I like in a recipe. My apologies again for the bad experience and I do hope you make these again, they’ve been a real hit in our house! 🙂

  2. Do you think I could get away with not serving it with the gaucamole and limes or would it not taste very good? It looks super yummy and can’t wait to make it!

    • I think it would still be good, but the limes add quite a bit of flavor to the dish, and the creaminess of the guacamole takes it over the top! I ate a few bites without either limes or guacamole and it’s good, but it’s great with the toppings!

  3. I love zucchini noodles but I have only used them once and I cute them really finely with a knofe.. I would love to re-create this recipe so I think its best if I invest in a veggie spiraler!

    • I absolutely love my spiralizer!!! I was hesitant to buy one because I don’t have a lot of kitchen space but I’m so glad I did because I’ve been eating even more veggies than usual! 🙂

  4. I’m just fascinated by those zucchini noodles. A julieene peeler, hmmm, ok, Maybe I should ask my husband for a spiralizer for Christmas? It’ll sure be better than the alligator head he got me one year! What’s not to love about this dish? You nailed it, nutritious food can totally be delicious, just as good as their not-so-healthy counterparts. I can’t make this tonight because I’m missing a few ingredients, but I’m sending the husband to the store asap to buy what we’re missing because i gotta have this!!

    • Alligator head – what on earth?!? Hope you get the spiralizer this year, I love how fast it is to make all sorts of veggie noodles!

    • I’ve been on such a zucchini noodle kick that I have 2 more recipes lined up but I should probably spread them out a bit! Hope you enjoy these, they’ve become a household favorite because they’re so fast and full of flavor! 🙂


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