A great way to enjoy noodles while following a Whole 30 or Paleo diet is this recipe for Paleo Asian Zucchini Noodles. It’s takes little time to make of spiralizing the noodles from zucchini, cooking and then adding the sauce. In no time you have a great meal or a side dish!
For this recipe I used this spriralizer to make the noodles. It’s simple to use by placing the zucchini in the prongs on the wheel and turn handle while pushing the base towards the blade. It’s made of plastic and dishwasher safe (top rack only). Plus, it comes with other blades that you can use for other vegetables.
Paleo Asian Zucchini Noodles
Yields: 4 servings (as a side dish)
Ingredients
¼ cup coconut aminos (may substitute soy sauce if not paleo)
2 tablespoons honey
1 teaspoon toasted sesame oil
1 tablespoon ghee, melted
2 teaspoons garlic, minced
2 large zucchini, spiralized
1 teaspoon avocado oil
Himalayan pink sea salt and black pepper
Toasted sesame seeds and fresh cilantro for garnish (optional)
Directions
Cut off the ends of each zucchini and process in a spiralizer with ⅛ inch spacing blade to create zucchini noodles. Use kitchen scissors to cut them into 10-12 inch pieces.
Place zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture.
Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine. Set aside.
Rinse zoodles with cool water and use paper towels to squeeze out any extra moisture. Place one teaspoon of avocado oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes. Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.
Notes: This makes a great side dish for asian salmon. There is plenty of extra sauce for this recipe, making it a nice base to add in your favorite veggies and bite size pieces of chicken or steak to create a main dish.
How to Make Paleo Asian Zucchini Noodles
Recipe
Paleo Asian Zucchini Noodles
Ingredients
- ¼ cup coconut aminos
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon ghee melted
- 2 teaspoons garlic minced
- 2 large zucchini spiralized
- 1 teaspoon avocado oil
- Himalayan pink sea salt and black pepper
- Toasted sesame seeds and fresh cilantro for garnish optional
Instructions
- Cut off the ends of each zucchini and process in a spiralizer with ⅛ inch spacing blade to create zucchini noodles. Use kitchen scissors to cut them into 10-12 inch pieces.
- Place zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture.
- Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine. Set aside.
- Rinse zoodles with cool water and use paper towels to squeeze out any extra moisture. Place one teaspoon of avocado oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes. Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
- Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.
Notes
Nutrition
Nutrition Disclosure
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.
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