Quick and easy to make asian flavored ‘zoodles’ are ready in under 10 minutes and make the perfect low-carb side dish.
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! 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!
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
- In a small mixing bowl, whisk together the soy sauce, sriracha, and brown sugar; set aside.
- 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!
So this was a great place for me to start. I changed this up a bit to fit my needs. I used liquid amino instead of soy sauce, I used agave instead of brown sugar and used a dash of Red peppers to spice it up. I added garlic shrimp and more veggies on hand to make it a full meal. Thanks for the recipe.
This recipe has good flavor, but is extremely salty. If I made it again I would use a low sodium soy. I added chicken, and carrots.
My family loved this recipe! I didn’t have Sirracha so I use a home made chili oil, and I added mushrooms as well and it turned out great. Next time I’ll try with sirracha, honey, and more of different veggies. I will definitely make again. Thanks for sharing!
Thanks for the review!
I amended this recipe a little bit!
I added rough-chopped cabbage, reduced the amount of soy sauce & honey, and added apple cider vinegar since I was wanted some acidity. I also added some fresh green onions thinly sliced on a bias.
It ended up great!
The sodium content is way to much for us
Was this spicy with the sriracha?
interesting recipe. want to try. dont have spiraliser. pl comment
You can buy pre-made zoodles! That is what I use
how do u spiralize zuchini in normal kitchen
You can buy zucchini already cut (check the freezer section) or you can buy an inexpensive spiralizer from Amazon or your favorite store
tHIS RECIPE LOOKS DELICIOUS AND EASY TO MAKE THAT I MAY TRY IT WITH OTHER VEGIES. I ESPECIALLY LIKED THE SAUCE RECIPE BECAUSE IT MAKES THE NOODLES LOOKS YUMMY.
This is turned out wonderful! I added some red chili flakes for an extra kick, and water CHESTNUTS