Asian Zucchini Noodles
These Asian Zucchini Noodles are a healthy low carb replacement for traditional noodles, tossed in a classic Asian sauce.
Servings 6
Ingredients
- 3 medium zucchini
- ¼ cup liquid aminos
- ¼ cup rice wine vinegar
- 2 tablespoons Sambal
- 2 tablespoons avocado oil, divided
- 2 tablespoons scallions, chopped
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sriracha
Instructions
- To make the sauce, add the liquid aminos, rice wine vinegar, Sambal, half the avocado oil, toasted sesame oil and sriracha to a small mixing bowl and whisk to combine, then set aside.
- Wash, dry and spiralize your zucchini, then set them aside.
- Heat a large skillet to medium and add in the remaining avocado oil, ginger and garlic. Sauté for about 30 seconds, making sure you don’t brown the garlic or it will become bitter. Pour the sauce in the skillet and stir to combine.
- Turn off the heat and add in the zucchini noodles.
- Toss until they are gently heated through from the residual heat and well coated in the sauce. Add the scallions over the top and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Asian Zucchini Noodles
Amount per Serving
Calories
82
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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