Quick, easy, healthy, and whole30 Asian zucchini noodles loaded with zoodles, cabbage, and carrots and dripping in a flavorful ginger sesame sauce.
My goal is to get in as many veggies as I can every day. Because it’s what makes me feel good. Go, veggie power!
Today I’m sharing a super simple recipe for Asian zucchini noodles that can be whipped up in less than 15 minutes and makes an excellent light lunch or side dish for a simple summer meal.
Zucchini noodles are the perfect low carb alternative to traditional pasta. They are healthy, light, and so versatile. And they don’t sit in your belly like a gut bomb, even if you eat the entire 4 servings.
Now that summer is almost here (YAY!), I’m gearing up to be in the kitchen a lot less. I value my time with my little one and try to work as little as possible while she’s out of school. I like to call this work-life balance – something that as I get older, becomes more and more important to me.
Never get so busy making a living that you forget to make a life.
– Dolly Parton
Here’s the recipe deets:
zucchini noodles… or zoodles. Low carb. Light and fresh. And super easy to make. My favorite way to make zucchini noodles is with THIS spiralizer. You can also use a mandolin or simply cut with a sharp knife.
carrots and cabbage… give a nice crunchy texture. Juliennes, slice, or shred. And feel free to sub any other veggies that make you happy.
ginger sesame sauce… a mix of coconut aminos, toasted sesame oil, lime, almond butter, and ginger. So simple but so delish.
less than 5 minutes… is all it takes to cook up this tasty dish. Which means there’s more time for that work-life balance.
How to serve Asian zucchini noodles:
solo… this simple dish makes a light and fresh meal just on it’s own. So full of flavor
salmon… my easy broiled salmon takes just 10 minutes and can easily be whipped up while you cook up these noodles.
rotisserie chicken… is a go-to for us during the hot summer month. How easy is that?
meatballs… meal prepping meatballs makes for super quick and easy meals later on. I’ve served these noodles with my loaded veggie turkey meatballs and it was so tasty and satisfying.
breakfast… I love veggies for breakfast. Fry or poach up some eggs with these savory noodles for a creative and healthy breakfast.
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- 1 tbsp ghee, avocado oil, or coconut oil
- 2 cloves garlic, minced
- 4–5 medium zucchinis, cut into noodles *
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded or julienned
- 1/4 cup coconut aminos (like this)
- 2 tsp toasted sesame oil (like this)
- juice from 1/2 of a lime
- 1 tbsp almond butter
- 1 tsp fresh ginger, grated
- salt to taste
- toasted sesame seeds for garnish
- Heat fat of choice in a large skillet over medium heat. Add garlic and cook for about 30 seconds. stirring often. Add zucchini noodles, cabbage, and carrots. Cook for 3-5 minutes, until veggies are just tender. Use kitchen tongs to stir.
- While the vegetables cook, whisk together coconut aminos, toasted sesame oil, lime juice, almond butter, and ginger. Add salt to taste.
- Once vegetables are tender, remove from heat and pour sesame ginger sauce over top. Toss to coat. Garnish with toasted sesame seeds and enjoy!
My favorite way to make zucchini noodles is with THIS spiralizer. You can also use a mandolin or simply cut with a sharp knife.
For more firm zucchini noodles, prior to cooking, place zucchini noodles in a colander in the sink and sprinkle with salt. Let sit for 10 minutes then gently press with clean kitchen towel to remove excess moisture. The recipe works fine even if you don’t do this.
Keywords: zucchini noodles
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