My Asian Zucchini Noodles are stir-fried with a delicious zucchini noodle sauce that’s made by combining coconut aminos, honey, toasted sesame oil, melted ghee and garlic. This quick and tasty zoodles side dish is cooked in minutes and makes a great low carb and gluten free alternative to regular noodles.
Asian Zucchini Noodles
When eating a paleo or keto diet, it can be really tough to give up noodles. All the guys in my family are HUGE pasta fans, so it would be a massive sacrifice for them to eliminate those from their diets.
One alternative, is spiralizing zucchini into noodles to make zoodles. Some people enjoy the substitution, others do not, but for those following a low carb diet they are a great tasting alternative.
Zoodles are also a great option for Celiac’s or anyone following a gluten free diet, as coconut aminos are gluten free too.
So if you enjoy eating zoodles, try this recipe for my Asian Zucchini Noodles, which is packed full of flavor.
Trust me, these easy zucchini noodles are really versatile. So, for another option, try out this fantastic recipe for Garlic Butter Steak with Zucchini Noodles!
How to make Zucchini Noodles:
Cut off the ends of each zucchini
Process in a spiralizer with ⅛ inch spacing blade to create zucchini noodles.
Use kitchen scissors to cut them into 10-12 inch pieces.
Place zoodles in a colander and sprinkle with sea salt and pepper.
Allow them to sit for 10 minutes to draw out excess moisture.
Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine and set aside.
Rinse the zoodles with cool water to remove any excess salt.
Then use paper towels to squeeze out any extra moisture.
Place one teaspoon of avocado oil in a large skillet over medium heat and add the zoodles.
Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes.
Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.
Recipe ingredients & substitutions:
- SAUCE: For the sauce I add coconut aminos, but you may substitute soy sauce if not for a paleo diet. For gluten free, ensure you use coconut aminos or a gluten free soy sauce.
- HONEY: 2 tablespoons of runny honey add sweetness to the zoodles, you could substitute with maple syrup.
- OIL: 1 teaspoon of toasted sesame oil is added to the sauce for flavor and avocado oil is used to sauté the zucchini.
- GHEE: Ghee is melted and added to the sauce.
- GARLIC: Use fresh minced garlic for the best flavor. You can also use frozen minced garlic or even garlic powder at a push.
- ZUCCHINI: 2 large zucchini is enough to serve 6 in this recipe.
- SEASONING The zoodles are seasoned with Himalayan pink sea salt and black pepper.
- GARNISH (Optional): An optional garnish of toasted sesame seeds and fresh cilantro can be scattered over the noodles before serving.
This is a really simple recipe for zucchini noodles, but you can adapt it and play with the flavors. Here are some suggestions:
- Swap the zucchini for swede or pumpkin and spiralize the noodles in the same way.
- Add some freshly grated ginger to the zucchini noodle sauce.
- Freshly chopped chili can be added to the sauce if you want a little extra heat.
- Squeeze over some fresh lemon juice just before serving.
The flavors in these noodles work really when paired alongside Asian dishes. They work with steak, pork, chicken, vegetable or tofu dishes, so serve with your favorite stir fry dishes. I like to serve them alongside my Homemade Sesame Chicken, or my Air Fryer Bang Bang Chicken.
Recipe hints & tips:
- Take time to salt the zucchini and remove as much water as you can before cooking, this will help the vegetable to remain crisp.
- Do not overcook the zucchini or it will become soggy.
- Zucchini noodles are best eaten fresh as they don’t make the best leftovers, reheating will make the noodles soggy.
Do zucchini noodles taste like pasta?
No, zucchini noodles don’t taste like pasta, they taste like zucchini. However, they make a great substitute for anyone following a low carb diet. As, like pasta, when prepared like noodles, zucchini are really great at taking on and absorbing other flavors.
How do you stop zucchini noodles being soggy?
The trick is to get the skillet nice and hot before you start, then cook the zoodles for a few minutes in some hot oil, until al-dente, no longer. Stir fry the zucchini quickly so it retains its crunch, any longer and you will overcook the zoodles and they will become soggy.
Why salt zucchini noodles before cooking?
Zucchini is a vegetable that is naturally high in water. Salting them first draws out any excess moisture from the zucchini and stops it becoming soggy when cooked.
Are zucchini noodles healthy?
Yes, zucchini noodles are a great healthy option. Zucchini is packed full of fiber, along with vitamins A, B and C. Zoodles are an ideal gluten free and low carb option.
Don’t miss these other recipes for delicious Asian Recipes here at When Is Dinner:
- Keto Chinese Chicken Salad
- Lemon Chicken Zoodle Bowls
- Asian Pasta Salad
- Homemade Sweet & Sour Chicken
Asian Zucchini Noodles
- ¼ cup coconut aminos may substitute soy sauce if not paleo
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon ghee melted
- 2 teaspoons garlic minced
- 2 large zucchini spiralized
- 1 teaspoon avocado oil
- Himalayan pink sea salt and black pepper
- Optional: toasted sesame seeds and fresh cilantro for garnish
This makes a great side dish for asian salmon.
There is plenty of extra sauce for this recipe, making it a nice base to add in your favorite veggies and bite size pieces of chicken or steak to create a main dish.
Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 377mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 2g
These are a few items I find helpful in my own kitchen when preparing this Asian Zucchini Noodles Recipe:
Paderno World Cuisine 6-Blade Vegetable Slicer / Spiralizer, Counter-Mounted and includes 6 Different Stainless Steel BladesHimalayan Pink Salt Grass-Fed Ghee Butter by 4th & Heart, 9 Ounce, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo, Keto-FriendlySherpa Pink Gourmet Himalayan Salt – 5 lbs. Fine GrainKitchenAid KC351OHOBA Shears, Standard, BlackQimh Collapsible Colander Set of 3 Round Silicone Kitchen Strainer Set – 2 pcs 4 Quart and 1 pcs 2 Quart- Perfect for Draining Pasta, Vegetable and fruit (green,blue, purple)Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and MarinadesHorn Tide Stainless Steel Pasta Tongs Pack of 2 Piece Teethed Ends Design for Spaghetti Noodle Pastry Kitchen Serving Tong Set 9-inchThe Spiralizer Cookbook: Simple and Delicious Recipes Made in a Different Way (Spiralizer recipes)Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing: A CookbookInspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals: A Cookbook
Tuesday 28th of January 2020
Healthy idea, very good crunch too, I really like this recipe.
Wednesday 28th of August 2019
I am always looking for healthy meatless meals to add to my weekly dinner menus and these Asian zucchini noodles look delicious.
Sunday 25th of August 2019
The zucchini noodles look delicious! I think my grandson would love them.
Thursday 22nd of August 2019
I haven't eaten zucchini since I was a kid! I know that's crazy. But i do like the flair of the asian style of this dish so I could give it a try.
Tuesday 20th of August 2019
I know my husband would love the Paleo Zucchini Noodles Recipe. He orders the zucchini noodles when we visit a local restaurant.