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. Jump to Recipe keyboard_arrow_down
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.
Now when it comes to flavoring these Asian zoodles, 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.
Ways to Serve Asian Zucchini Noodles
- As a side dish alongside your Asian inspired recipe. My family loves these noodles Honey Soy Chicken and Honey Garlic Salmon.
- As a main course with some cooked chicken, pork, steak, shrimp, or tofu. This can easily become an entree sized meal with the addition of some protein,
- Believe it not, this dish works for breakfast with a fried egg. After doing the Whole30, I was sick of scrambles and loved this as an easy alternative.
- Use it for meal prep. Make up a big batch of noodles and grab a rotisserie chicken from the store. Pack noodles with chicken for quick and healthy lunches all week.
Tips and Recipe ideas
- Make it spicy: If you love meals with some heat, add in some Sriracha or spicy Asian garlic chili paste. You can also use red pepper flakes or fresh jalapenos.
- Add veggies: Kick up the veggie quotient by adding in some extra veggies. Carrots, cabbage, broccoli, and cauliflower all work great with this recipe.
- Swap out the nut butter: For an allergy-friendly option, you can use sunflower butter instead of the almond butter. You could also use peanut butter, cashew butter, or sesame butter.
- Add crushed nuts: For some crunch, top everything with some chopped or crushed almonds, cashews, or peanuts.
How 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.
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:
Asian Zucchini Noodles
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 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
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.