Can I make Asian zucchini noodles ahead of time?

You can spiralize and salt them in advance, but don’t cook until serving zoodles become soggy if held cooked.

How do I prevent soggy zoodles?

Salt and drain first, pat dry, and cook very briefly (1–2 mins). Use high heat so moisture evaporates quickly.

Is this recipe gluten-free or paleo-friendly?

Yes, if you use tamari or coconut aminos instead of wheat soy sauce. Many versions of Asian zucchini noodle recipes emphasize this flexibility.

What protein works best?

Shrimp, chicken breast slices, beef strips, or tofu. Cook separately and toss in at the end for best texture.

Can I reheat leftovers?

Use a hot pan for 1 minute just to warm. Avoid microwave, which can make the zoodles watery.

Asian Zucchini Noodles Recipe | 7 Quick Steps to a Flavor-Packed Low-Carb Meal

Name: Asian Zucchini Noodles: A Flavorful Low-Carb Twist You’ll Crave
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 3 medium zucchini, spiralized; 1 Tbsp sesame oil (or neutral oil + a few drops sesame oil); 2–3 garlic cloves, minced; 1 Tbsp fresh ginger, minced; 2 Tbsp soy sauce, tamari, or coconut aminos; 1 Tbsp rice vinegar or lime juice; 1 Tbsp brown sugar or maple syrup (or keto substitute); 1–2 tsp chili sauce or red pepper flakes (optional); 1 small carrot, julienned (optional); ½ bell pepper, thinly sliced (optional); 2 green onions, chopped; 1 tsp sesame seeds; Salt & pepper, to taste

Description

These Asian Zucchini Noodles are fast, flavorful, and feel like takeout but lighter. Tossed in a sesame-ginger-garlic sauce and ready in under 15 minutes, it’s the perfect low-carb, high-flavor meal for any night of the week. Customize with your favorite protein or veggies.

Ingredients

Scale

3 medium zucchini, spiralized
1 Tbsp sesame oil (or neutral oil + a few drops sesame oil)
2–3 garlic cloves, minced
1 Tbsp fresh ginger, minced
2 Tbsp soy sauce, tamari, or coconut aminos
1 Tbsp rice vinegar or lime juice
1 Tbsp brown sugar or maple syrup (or keto substitute)
1–2 tsp chili sauce or red pepper flakes (optional)
1 small carrot, julienned (optional)
½ bell pepper, thinly sliced (optional)
2 green onions, chopped
1 tsp sesame seeds
Salt & pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Spiralize zucchini and set aside. If time allows, sprinkle with salt, rest 10 minutes, then pat dry.
In a large skillet, heat sesame oil over medium heat.
Add garlic and ginger; stir for 30 seconds until fragrant.
Add carrot and bell pepper; cook for 1–2 minutes to soften.
Stir in soy sauce, vinegar, sweetener, and chili flakes. Let the sauce warm briefly.
Add zucchini noodles and toss with tongs to coat. Cook just 1–2 minutes until heated through.
Remove from heat. Fold in green onions and sprinkle with sesame seeds.
Serve immediately with your favorite protein or enjoy as-is.

Notes

Salt and drain zoodles before cooking to avoid sogginess. Add shrimp, chicken, or tofu for a protein boost. For a creamy twist, stir in peanut butter or almond butter with the sauce. Swap soy sauce with tamari or coconut aminos for gluten-free or paleo options.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 5g
Sodium: 600mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg