Simple but full of flavor, this Spicy Asian Zucchini is another wonderful, healthy side dish for you to try It’s ready in under 10 minutes too!
I love finding new ways to cook zucchini. Especially this time of year when it is so plentiful at the farmer’s markets. I usually have loads in our garden but I failed this year in garden anything.
I have never used sriracha sauce. It’s another one, like the Thai chili sauce that I tried for the first time making this Bang Bang Shrimp and Pasta, that I have heard of but never bought. I found it alongside the hot sauces and buffalo sauces in the condiment aisle.
Gluten Free Yuxiang Zucchini Ft. Pickled Chili Sauce
I am not a “hot, hot” food kind of girl. You can certainly adjust the “hot” in this recipe to your liking. Add more if you like more kick. Use 1 tablespoon if you want just a little bitty bit. Two tablespoons were perfect for us.
Simple but full of flavor, this Spicy Asian Zucchini is another wonderful, healthy side dish for you to try It’s ready in under 10 minutes too!
Calories: 85 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 6 g | Sodium: 663 mg | Potassium: 306 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 235 IU | Vitamin C: 21.9 mg | Calcium: 48 mg | Iron: 1 mg
Asian Zucchini Noodles (gluten Free, Paleo, And Whole30)
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protectedAsian 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.
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.
Asian Zucchini Noodles
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.
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They are so easy to make and surprisingly, the whole family loves them. They are great for a side dish and also can be used to make low carb Asian noodle bowls.
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.
Zucchini Stir Fry
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.
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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.
Simple Zucchini And Meatball Soup
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.
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans.Learn More
Zucchini And Shrimp Stir Fry (best Asian Recipe)
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.I firmly believe there is a direct correlation between the amount of zucchini we have available to us, and how excited I am to use it. At the beginning of the season when the first small zucchinis show up in our gardens or our CSA boxes, it’s a thrill. We make our first zucchini bread, toss them into omelets, and maybe even saute them for a sandwich. But then they keep coming. They grow in both size and number, and by mid-season, when the zucchinis are taking over our gardens and our countertops, we’re sick of them. We research recipes on Pinterest for zucchini tots, zucchini brownies, and zucchini casseroles. We think if one more baseball-bat-sized zucchini dares show up at our house, we’ll just have to pack up and let the zucchinis have the place.
It’s when you’re in that place of sheer desperation that this recipe comes in handy. It’s super simple (as in 5 ingredients and 10 minutes prep time), it uses at least one of those pesky zucchinis, and it’s a welcome departure from the more traditional cheesy zucchini casserole or zucchini bread.
This dish gets it’s flavor from a mixture of soy sauce, sriracha, and honey which provides a good punch of spicy heat to the otherwise (dare I say) lackluster flavor of the zucchini. A little sprinkling of sesame seeds and green onion round out the deal.
Zesty Zucchini Stir Fry Recipe (+video)
So don’t pack up your things just yet. Fight back the onslaught of zucchinis and enjoy a fab side dish all in one shot. Now that’s what I call killing two zucchinis with one recipe.
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
