Asian Zucchini Noodles - Slender Kitchen

Asian Zucchini Noodles

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(3 Old SmartPoints™) (3 PointsPlus®)

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Rating: 5 - 2 comments

Asian Zucchini Noodles are packed with flavor from plenty of coconut aminos (or soy sauce), ginger, garlic, and sesame! They come together in about 10 minutes and make a delish side dish that is good for you.

Whenever there was a choice between noodles and rice, I always go for the noodles. It's also the first thing I think of making whenever we are having an Asian inspired meal and I need a side dish.  We live on this when I am not Whole30 or trying to eat lower carb. However when my diet is a little stricter, I constantly make these sesame zucchini noodles. They are so easy to make and surprisingly, the whole family loves them.

Asian Zucchini Noodles in a bowl with sesame seeds.

Now when it comes to flavoring these noodles, you can add in all kinds of extras to enhance the flavor. Many times I will throw in some extra veggies. I love adding a spiralized carrot or some spiralized sweet potato. Onion is always a welcome addition and also adds some extra flavor, and red cabbage works really well too. Then you can add some spice with an Asian chili paste. 

To make this a meal instead of just a side, grab some protein. Usually I will quickly saute some shrimp or thinly sliced chicken in the same pan before making the noodles. You can add it right into the ginger, garlic, and oil. Once it is cooked, just remove it and set it to the side while you cook the noodles. Depending on how much protein you add, you may need to add some extra coconut aminos or almond butter to make sure everything is full of flavor. Tofu also works for a vegetarian option. 

Asian Sesame Zucchini Noodles with ginger and raw zucchini.

Looking for more Whole30 side dish recipes? Check out this post with twenty different side dish ideas!

Here are some more yummy Whole30/Paleo friendly Asian dishes:

The Best Way to Make Zucchini Noodles

  • The easiest way to make zucchini noodles is with a spiralizer. I have this one that pairs with my Kitchen Aid mixer and I couldn't be happier with it. If you don't have a Kitchen Aid mixer or want a less expensive option, there are tons of good options. For most options all you have to do it cut off the ends, insert it into the spiralizer, and turn to create little zucchini spirals.
  • If you don't want to use a spiralizer, you can also use a mandolin. Cut the zucchini into thin planks and then use a sharp  knife to cut them into noodles.
  • A final option is to use a vegetable peeler. Simply make long planks using the peeler and then use a knife to cut those into noodles. This method is fairly time consuming and it can be difficult to use the peeler as the zucchini gets smaller. 
  • One important note about zucchini noodles. Zucchini naturally contains a ton of water, which is why some people complain of soggy noodles. If you have time, salt the zucchini noodles and let them rest on paper towels for 10-15 minutes. Then pat dry. This will pull out some of the water and result in a better texture for the noodle.

Watch this video to see how it's made

Prep Time

Asian Zucchini Noodles

Prep Time: 
Cook Time: 
Total Time: 


  • 1 lb. zucchini, cut into noodles
  • 2 U green onions
  • 1/2 tbsp coconut oil
  • 1/2 tbsp sesame oil
  • 2 U clove garlic, minced
  • 2 tsp ginger, minced
  • 3 tbsp coconut aminos (or soy sauce, more to taste)
  • 1 tbsp almond butter
  • 1 tbsp sesame seeds

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 103
Calories from Fat 64
% Daily Value *
Total Fat 7g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 25mg
Total Carbohydrate 8g
Dietary Fiber 2g
Sugars 3g
Protein 3g


  1. Cut the zucchini into noodles using a spiralizer, mandolin, or sharp knife. If you have time, sprinkle them with salt and let them rest on the counter for 10 minutes. Then press with a paper towel to remove the excess moisture. This will give you a crisper noodle.
  2. Heat a pan over medium high heat. Add the coconut oil, sesame oil, green onion, garlic, and ginger to the pan. Cook for 1 minute until fragrant and add the zucchini noodles. Cook for 2-4 minutes until just tender. Add the coconut aminos and stir until the noodles are well coated. Push the noodles to the side and add the almond butter. Let warm up for a few seconds and stir into noodles. Top with sesame seeds.
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Asian Zucchini Noodles are a Whole30 and Paleo friendly way to enjoy your favorite Asian noodles without the guilt. Made with ginger, garlic, coconut aminos, and sesame seeds this noodles couldn't be more delicious.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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