Special Diet - Created Date : 10.9.2019

Easy 10 Minute Asian Zucchini Noodles

Easy 10 Minute Asian Zucchini Noodles



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.

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

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!

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Comments

Alicia

Delicious recipe, I added fresh button mushrooms sliced. I had to use honey since I was out of Brown sugar and it was nice. I will try it with brown sugar next round and see how different it is. Thanks for posting this!

JB

This was good! I added some chicken and shredded savoy cabbage before the sauce and noodles. I made up more of the sauce to compensate for the extra ingredients. It kind of reminded me of lo mein! Everyone liked it!

Tawnee

Molly

Made this for dinner tonight, and it was amazing! this will definitely be one of my go-to meals from now on. I used bragg’s liquid aminos instead of soy sauce, and subbed lakanto gold for the brown sugar. I am happy to spend a carb on sriracha any day. ?? Thank you for sharing this fantastic recipe!

Jenn

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!

Christi

Natalie

Emily

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????????

Valerie Jones

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

Monica

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.



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