My Asian Zucchini Noodles are stir-fried with a delicious zucchini noodle sauce made by combining coconut amino acids, honey, toasted sesame oil, melted ghee, and garlic. This quick and delicious zoodles side dish takes minutes to make and is a great low-carb, gluten-free alternative to regular pasta.
It can be very difficult to give up pasta on a Paleo or Keto diet. All the boys in my family are HUGE pasta fans, so it would be a huge sacrifice for them to eliminate it from their diet.
An alternative is spiralizing zucchini into noodles to make zoodles. Some people enjoy the substitution, some don't, but for those following a low-carb diet, they're a great-tasting alternative.
Zoodles are also a great option for celiacs or anyone following a gluten-free diet, since coconut amino acids are also gluten-free.
So if you love eating zoodles, try this My Asian Zucchini Noodles recipe, which is packed with flavor.
Trust me, these easy zucchini noodles are really versatile. For another option, try this awesome recipeGarlic Butter Steak with Zucchini Noodles!
Preparing zucchini noodles:
Cut off the ends of each zucchini
Process in a spiralizer fitted with a ⅛ inch spacer blade to make 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.
Leave on for 10 minutes to pull out excess moisture.
In a small bowl, combine coconut aminos, honey, toasted sesame oil, melted ghee, and minced garlic. Stir to combine and set aside.
Rinse the zoodles with cold water to remove excess salt.
Then use paper towels to squeeze out excess moisture.
In a large skillet over medium-high heat, add 1 teaspoon of avocado oil and add the zoodles.
Use pasta tongs to turn the zoodles occasionally as they cook for 3-4 minutes.
Pour in the sauce and cook for another 1-2 minutes until the pasta is al dente. Turn off the heater.
Sprinkle with toasted sesame seeds and fresh coriander, if you like, and serve.
Recipe Ingredients & Substitutes:
- SOSS:For the sauce, I add coconut aminos, but you can substitute soy sauce if you're not on the Paleo diet. For gluten-free, make sure you use coconut aminos or a gluten-free soy sauce.
- HONIG:2 tablespoons of runny honey will add sweetness to the zoodles, you can substitute maple syrup for it.
- OIL:1 teaspoon 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 freshly chopped garlic for the best flavor. You can also use frozen minced garlic or even garlic powder at the touch of a button.
- ZUCCHINI:2 large zucchini is enough to serve 6 in this recipe.
- SPICEThe zoodles are seasoned with pink Himalayan sea salt and black pepper.
- GARNITUR (Optional):An optional garnish of toasted sesame seeds and fresh coriander can be sprinkled over the noodles before serving.
Recipe variations:
This is a really easy zucchini pasta recipe, but you can adapt it and play with the flavors. Here are a few suggestions:
- Swap the courgettes for swedes or squash and spiralize the pasta in the same way.
- Add some freshly grated ginger to the zucchini pasta sauce.
- Freshly chopped chili can be added to the sauce if you want a little extra spiciness.
- Squeeze some fresh lemon juice on top just before serving.
Serving suggestions:
The flavors in these noodles really work when paired with Asian dishes. They pair well with steak, pork, chicken, vegetable, or tofu dishes, so serve them with your favorite stir-fries. I like to serve them next to meHomemade Sesame Chicken, or mineAir Fryer Bang Bang Chicken.
Recipe Tips & Tips:
- Take your time salting the zucchini and removing as much water as possible before cooking to keep the veggies crispy.
- Do not overcook the zucchini or it will become mushy.
- Zucchini noodles are best eaten fresh as they don't make the best leftovers, reheating makes the noodles mushy.
Frequently asked Questions:
Do zucchini noodles taste like noodles?
No, zucchini noodles don't taste like noodles, they taste like zucchini. However, they are a great substitute for anyone following a low-carb diet. Like pasta, when cooked like pasta, zucchini are really great at taking on and absorbing other flavors.
How do you keep zucchini pasta from getting soggy?
The trick is to get the pan nice and hot before you start, and then cook the zoodles in some hot oil for a few minutes, until they're al dente, no more. Quickly stir-fry the zucchini so it stays crispy longer and you'll overcook the zoodles and they'll turn mushy.
Why Salt Zucchini Pasta Before Cooking?
Zucchini is a vegetable that is naturally rich in water. If you salt them first, it draws excess moisture out of the zucchini and keeps it from getting mushy as it cooks.
Are Zucchini Pasta Healthy?
Yes, zucchini noodles are a great healthy option. Zucchini is packed with fiber, along with vitamins A, B, and C. Zoodles are an ideal gluten-free and low-carb option.
Don't miss these other delicious Asian recipes here at When Is Dinner:
- Keto Chinese Chicken Salad
- Lemon Chicken Zoodle Bowls
- Asian noodle salad
Yield: 6
Asian zucchini noodles
My Asian Zucchini Noodles are stir-fried with a delicious zucchini noodle sauce made by combining coconut amino acids, honey, toasted sesame oil, melted ghee, and garlic. This quick and delicious side dish takes minutes to make and is a great low-carb, gluten-free alternative to regular pasta.
preparation time15 minutes
cooking time10 mins
total time25 minutes
ingredients
- ¼ cup coconut aminos can substitute for soy sauce if not Paleo
- 2 tablespoons of honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon ghee melted
- 2 teaspoons garlic chopped
- 2 large zucchini spiralized
- 1 teaspoon avocado oil
- Himalayan pink sea salt and black pepper
- Optional: toasted sesame seeds and fresh coriander for garnish
instructions
Trim the ends of each zucchini and process in a spiralizer fitted with a ⅛-inch spacer blade to make 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.
Leave on for 10 minutes to draw out excess moisture.
In a small bowl, combine coconut aminos, honey, toasted sesame oil, melted ghee, and minced garlic.
Whisk to combine.
Put aside.
Rinse the zoodles with cold water and use paper towels to squeeze out excess moisture.
In a large skillet over medium-high heat, add 1 teaspoon of avocado oil and add the zoodles.
Use pasta tongs to turn the zoodles occasionally as they cook for 3-4 minutes.
Pour in the sauce and cook for another 1-2 minutes until the pasta is al dente.
Turn off the heater.
Sprinkle with toasted sesame seeds and fresh coriander, if you like, and serve.
Remarks
This is a great side dish for Asian salmon.
There's plenty of extra sauce for this recipe, making it a lovely base to add your favorite veggies and bite-sized pieces of chicken or steak to create an entree.
Nutritional Information:
Yield:
6Serving size:
1
Amount per serving:Calories:98Total Fat:6gSaturated Fatty Acids:2gTrans fats:0gUnsaturated Fat:4gCholesterol:5mgSodium:377 mgCarbohydrates:11gPhases:1gZucker:9gProtein:2g
These are a few things I find helpful in my own kitchen when making this Asian Zucchini Noodles recipe:
Paderno World Cuisine 6-Blade Vegetable Slicer/Spiralizer, counter-assembled and with 6 different stainless steel blades
Himalayan Pink Salt Grass-Fed Ghee Butter by 4th & Heart, 9 Ounces, Pasture Raised, Non-GMO, Lactose-Free, Certified Paleo, Keto-Friendly
Sherpa Pink Gourmet Himalayan Salt - 5 lbs. fine-grained
KitchenAid KC351OHOBA Scissors, Standard, Black
Qimh Collapsible Colander Set of 3 Round Silicone Strainers - 2 Pack 4 Quart and 1 Pack 2 Quart - Perfect for Draining Pasta, Vegetables and Fruits (Green, Blue, Purple)
Chosen Foods 100% Pure Avocado Oil 1L Non-GMO for cooking, frying, baking, homemade sauces, dressings and marinades over high heat
Horn Tide Stainless Steel Pasta Tongs 2 Pack Serrated End Design for Spaghetti Noodles Pastry Kitchen Serving Tongs 9 Inch
The Spiralizer cookbook: Simple and tasty recipes with a difference (Spiralizer recipes)
Inspiring Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing: A Cookbook
Inspired: Turning Vegetables Into Healthy, Creative, and Satisfying Meals: A Cookbook
FAQs
How do you make zucchini noodles not soggy? ›
- Pat zucchini noodles dry with paper towels after spiralizing them. ...
- Cook zoodles over medium-high heat. ...
- Do not cover the zucchini during cooking. ...
- Don't overcrowd the pan. ...
- Do not add salt to the pan. ...
- Use a pan that conducts heat well. ...
- Don't overcook the zoodles.
Don't peel the zucchini before spiralizing. Once you peel the zucchini, the flesh is exposed and the moisture will start to seep out. This will give you a mushier noodle when you cook them. Instead, keep the skin on so that the noodles maintain their shape and all of the nutrients in the dark green skin.
How healthy are zucchini noodles? ›Zoodles provide a good dose of nutrients like vitamin A, vitamin C, B vitamins, potassium and a modest amount of fiber in every cup. While flour-based pasta is higher in protein than zucchini is, it does not offer many nutrients that most children and adults are likely in need of.
Do zucchini noodles taste like pasta? ›While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.
What's the best way to cook zoodles? ›Bring a large pot of water to a boil over high heat, then season the water generously with salt. Add the zucchini noodles and cook until the noodles are crisp tender, 1 to 2 minutes. Use tongs or a spider to immediately transfer the zoodles to a large bowl filled with ice water.
Are you supposed to boil zoodles? ›It's quite simple to boil a pot of water, toss in your zucchini noodles and cook for one minute. It's similar to cooking frozen veggies on the stovetop. And once your noodles have cooked, drain the noodles in a colander and serve. If you'd like them super dry, blot them with a paper towel before serving.
Why do you soak zucchini before cooking? ›This process, known as disgorging vegetables, works well for any dish where an excess of liquid would be an issue, such as cucumber salad, eggplant parmesan, a veggie-packed quiche, or any other pastry dish that could turn soggy if vegetables are too moist after cooking.
How do you dry out zucchini for zoodles? ›Zucchini noodles hold a lot of moisture.
To get rid of the excess moisture, sprinkle with sea salt and place in a 200 degrees oven for 20 to 30 minutes to "sweat". Some people sprinkle them with sea salt and place them in a colander over the sink to sweat.
Removing the seeds is usually not necessary. If you notice the seeds are large and may affect your recipe, you can cut the squash in half and use a spoon to scoop out the seeds. Is large or small zucchini better for shredding? We recommend small to medium size zucchini for shredding.
Is zucchini good for losing belly fat? ›May Aid Weight Loss
Regular consumption of zucchini may help you lose weight. This fruit is rich in water and has a low calorie density, which may help you feel full ( 33 ). Its fiber content may also reduce hunger and keep your appetite at bay ( 34 ).
What is the healthiest Noodle for weight loss? ›
Shirataki noodles are a great substitute for traditional noodles. In addition to being extremely low in calories, they help you feel full and may be beneficial for weight loss. Not only that, but they also have benefits for blood sugar levels, cholesterol and digestive health.
Are zoodles better for you than pasta? ›Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber. Seems like a no-brainer, right? It is if you're using the right ingredients and the right sauce.
Do zucchini noodles cause bloating? ›Another potential side effect of eating raw zucchini is bloating. This is caused by nutrients like cellulose, a structural component of plant cell walls, and soluble fiber, which is fermented by your healthy gut bacteria and produces gas as a side effect ( 4 ).
What is healthier spaghetti squash or zucchini noodles? ›Zucchini Pasta has more protein (1.371 g), more potassium (333 mg) and more dietary fiber (0.013 g). A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium.
How do you get excess water out of zoodles? ›The next tip to avoid soggy zucchini noodles is to drain them. After you cook the noodles and before you add sauce, drain the zoodles in a colander. Shake off any excess moisture. Bonus points for patting dry with a paper towel or dish towel!
How do you make zoodles crisp? ›- Clean zucchini and cut off ends.
- Spiralize the zucchini.
- Sprinkle salt on the zoodles and let sit for 10 minutes in a colander to drain liquid.
- While you wait for the liquid to drain, mix the dry ingredients.
- Pat dry the zucchini curls.
- Add oil to frying pan and heat up.
- Coat zucchini with the dry mixture.
- Heat olive oil in a nonstick skillet over medium heat.
- Add the noodles and cook, stirring and tossing with tongs, until slightly tender, around 2-3 minutes.
- Serve immediately.
What causes this bitterness? All cucurbits produce chemicals called cucurbitacins, which cause the vegetables to taste bitter and served as a defense against plant-eating wildlife.
Should I peel zucchini before boiling? ›Zucchini skin is soft, thin, and perfectly edible, so don't peel it off.
Can you make zoodles without a machine? ›You can use a mandoline, a cheap and small handheld spiralizer, a potato peeler, or even a box grater to get the job done. And then I will teach you how to cook zoodles so that they don't turn into a soggy watery mess! You really can have perfectly al dente zoodles every time!
How do you get the bitterness out of cooked zucchini? ›
Salting helps combat the bitterness of both of these water-dense vegetables by drawing out some of the excess moisture and the bitterness, aiding with the overall texture as well. Just don't forget to lightly rinse some of the salt off.
Do you rinse salt off zucchini? ›Definitely not. You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt. If you try to rinse out the extra salt, you risk adding back in the water you just tried to get rid of.
How do you make zucchini noodles without a spiral cutter? ›- Rinse and dry small or medium zucchini, and trim the ends.
- Cut a zucchini in half lengthwise, and place cut-side down on a cutting board.
- Run the peeler lengthwise across the zucchini to create strands or noodles. ...
- Repeat these steps with the other zucchini half.
Why Does My Zucchini Keep Getting Soggy? Zucchini holds a lot of water, even thought it may not look like it. You're going to need to draw out that moisture somehow! The easiest way to get this done is to lay out a couple paper towels and line them over the towels.
How can I make my zoodles firmer? ›The next tip to avoid soggy zucchini noodles is to drain them. After you cook the noodles and before you add sauce, drain the zoodles in a colander. Shake off any excess moisture. Bonus points for patting dry with a paper towel or dish towel!
How do you keep cooked noodles from getting soggy? ›Once your noodles cool for about 15 minutes, dump them in a large Ziploc bag and put the sealed bag in the refrigerator. Coating your noodles in olive oil is the key to this entire process. Not only does the oil give them a subtle flavor, it also helps to control moisture in the bag.
How do you cook noodles without getting soggy? ›To prevent soft, mushy pasta, make sure the cooking water is at a full boil before adding the pasta. Also, make sure to keep it at a steady boil throughout the cooking time.
How do you make noodles less soggy? ›Instead of chucking your mushy pasta into the nearest bin, simply adjust your stove's flame to medium and warm up a sauté pan. Lightly coat the pan with your choice of cooking oil or butter, then slide the soggy noodles into the pan and lightly stir until the pasta is browned in places.