Easy 10 Minute Asian Zucchini Noodles

Quick and easy to make asian flavored ‘zoodles’ are ready in under 10 minutes and make the perfect low-carb side dish. Easy 10 Minute Asian Zucchini Noodles (low-carb, Paleo)

Ever since I finally got a spiralizer, I’ve been spiralizing everything in sight! I’ve been able to incorporate so much more veggies into my diet by replacing fatty carbs with veggies. It’s the coolest thing ever and I promise you will never get tired of it!

Today I decided it’s about time I tried making Asian zucchini noodles. My daughters love noodles so I wanted to see if they will be able to spot the difference. I made these noodles with a side of their favorite chicken and broccoli and they loved it! Easy 10 Minute Asian Zucchini Noodles (low-carb, Paleo)To make the zucchini noodles, simple spiralize 2 zucchini using a sprializer. This is the one I like to use and you can get it on amazon here or most home stores.  Next, make the sauce by combining dark soy sauce, sriracha, and brown sugar and setting aside. In a large pan stir fry a small onion and some garlic then add the sauce and noodles t the pan and cook for just a minute and you’re done!
Easy 10 Minute Asian Zucchini Noodles (low-carb, Paleo)

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4.67 from 12 votes
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Easy 10 Minute Asian Zucchini Noodles (low-carb, Paleo)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Layla

Ingredients

  • For the sauce:
  • 1/4 cup dark soy sauce
  • 1 teaspoon sriracha sauce
  • 1 tablespoon dark brown sugar use honey for paleo
  • 1 teaspoon oil
  • 1/4 cup minced onion
  • 2 cloves garlic minced
  • 2 large zucchini spiralized

Instructions

  1. In a small mixing bowl, whisk together the soy sauce, sriracha, and brown sugar; set aside.

  2. To a large skillet, add 1 teaspoon oil (any type) and onions. Cook onions down for 2 minutes or until tender. Add garlic and cook for 30 seconds. Next, add the sauce to the skillet and cook for about 1 minute then add the spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. Serve immediately!

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    Comments

    Jenn

    THIS looks great! I would love to have this with some stir-fry veggies and maybe chicken. Does it create enough sauce for the veggies and chicken too? Thanks!

    Kenny

    This does not fit well in to a low carb weight loss diet. What you re saving by eating zucchini is wasted on the sauce (I’m sure this tastes good, but read me out on this). Dark soy sauce is usually sweet, its not your normal stuff most people have. I do have it, and realized when I stared Atkins, I could no longer use it…if I actually want to lose weight.

    Sriracha usually has sugar as the second ingredient and honey or brown sugar are complete no-no’s for a serious low carb diet.

    While 14.3 net carbs is far better than any real wheat based pasta will load you with, most low carb diets are under 20 to 40 grams a day…at least less than 50 grams. That’s a lot of carbs for just one vegetable side dish in one meal and almost all of them are coming just from the sauce ingredients. If you used this sauce with real noodles…whew, thats my old life! And how I got fat…

    The fix is to get rid of the three sauce ingredients and start first by using regular soy sauce, or even better, Thai mushroom soy has a great caramel-ish flavor and no carbs or sugar. A good replacement for the sriracha is made by the same company thats makes much of the sriracha we see on store shelves, Hoy Fong foods in California. They also make Sambal and chili garlic sauce, both excellent low carb no sugar sauces that have a natural sweetness you wont believe doesn’t have sugar in them. Also, a splash of rice vinegar (not the seasoned stuff) would brighten this up and add a sense of sweetness.

    Anyone eating sauces like this, thinking they are “dieting” with low carb…and not losing weight? Now you know why. This sauce is a sugar bomb, which means “carbs”.

    Great recipe though otherwise. As simple as it gets. And we love our spiralizer too! I’m going to try to salt my zucchini noodles first to draw out some moisture, rinse and gently squeeze dry before doing the saute to see if it keeps the released liquid down in the end.

    There is a good amount of garlic in this recipe, that should be tasty and very good for you too!

      Layla

      Thanks for the feed-back Kenny! I will be sure to try out your tips next time I make the noodles 🙂

        Martin Wierzba

        Do you think you could post a version with those tips, separately, if it turned out good? I would love to taste that and see if it might be a good carb replacement for my dad.

    Karen

    This picture does not match the amount of ingredients in the recipe. The picture is not a recipe with only 1/4 cup of soy sauce

      Layla

      The “sauce” in the picture is actually just the extra liquid that is released from the zucchini as it cooks.

    Tori

    Does this still taste good the next day?

    Christi

    Just made this and it is delicious !

    Natalie

    This was so delicious!!! I wish I made more! Can’t wait to have it again.

    Emily

    Would this work with cucumber?

    Nicole

    This was so delicious. I am due on Monday so I kicked it into high gear with the heat. I added some general tso’s asian sauce, teriyaki sauce, and 5 crushed dried chilies. My husband and I finished the whole pan including the broth. My contractions have just started going crazy. Fingers crossed????????

      Layla

      Hahah! Let’s hope these noodles do the trick!

    Marilyn

    These were very good though I changed it up a bit. Subbed Sukrin for brown sugar, added minced ginger to sauting onions and garlic and finished with a drizzle of sesame oil.

    Valerie Jones

    This looks awesome. I can’t wait to try it. Is there a way to cut down on the amount of sodium?
    I noticed Sarah’s comment above regarding coconut aminos. Where do you find that?

    honey

    i love you! i have been doing this for over a yeae with an old fashion grater, moved on to a hand held “thing”then one that sit on the table& nowYOURS. but i did not have creative recipes as well thought of as yours! i am not a dud but you are UNBELIEVABE in your ideas. i went one step longer by making kugels for the jewish holidays using the noodles, vanilla, fake eggs, raisins, toasted nuts raisins, diet jelly (pineapple preserves or fresh apples) cinnamon & fake sweetner of ones choice & it was outstanding. i also made potatoe pancakes using zoodles, but what an open world your you have given me. thankyou. honey

      Layla

      I love you too! I’m glad you enjoyed the noodles! <3

      Halle

      honey, i Would love to have your kugel recipe!!

    kelsey

    So good and easy! I actually didn’t have sriracha but I used a couple drops of hot sauce mixed with some Thai red curry paste and it came out really well! I used zucchini and carrots.

    Sima

    How is this Paleo if it has Sirracha in it?

    April

    What is the calorie count of this?

    Phyllis

    This sounds delicious and I know what I can swap to make it Paleo, but it shouldn’t be stated up top that this is a Paleo recipe. I’ll definitely try it with honey or coconut sugar, though.

    Audrey Yap

    Loved this idea! Hey, I’ve got a great recipe to go with Zucchini Noodles and its Cajun Shrimp with Zucchini Noodles. Hope you can check it out over here
    http://audreyforyou.blogspot.com.au/2016/09/recipe-cajun-shrimp-with-zucchini-noodles.html

    Nancy

    Trying this today! Thanks!

    candice

    brown sugar and soy sauce aren’t paleo.

      Amy

      You can use coconut amino and a sub for brown sugar to make it more paleo friendly.

    Julianne

    I added shrimp, chopped spinach, a little sesame oil and topped w/toasted sesame seeds. Delish!!!

    Lynn R

    Just made this for dinner and added chicken! The whole family loved it! It will be part of our low carb dinner rotation! Thank you!

    Monica

    This is an easy fabulous dish!!! Thank you for sharing.

    Sarah

    Hi! These look great and super delicious. I just wanted to mention that soy sauce and brown sugar aren’t paleo, but you could swap the soy for coconut aminos and the brown sugar for either coconut sugar or honey to make this recipe paleo.

    Diana Gulley

    I can’t wait to try your Asian Zoodles. Amazon delivered my spiralizer today, it is same brand as yours. I look forward to trying many of your recipes.