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Paleo Asian Zucchini Noodles

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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!

paleo-asian-zucchini-noodles

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-for-paleo-asian-noodles

Ingredients

1/4 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

how-to-spiralize-zoodles

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.

how-to-drain-zoodles

Place zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture.

how-to-make-sauce-for-paleo-asian-noodles

Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine. Set aside.

pour-sauce-over-asian-noodles

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-asisan-noodles

How to Make Paleo Asian Zucchini Noodles

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Paleo Asian Zucchini Noodles

Yield: Serves 4 as a side dish
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

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!

Ingredients

  • 1/4 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

    1. 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.
    2. Place zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture.
    3. Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine. Set aside.
    4. 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.
    5. Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.

Notes

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.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 345mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 1g

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