Keto Bang Bang Zucchini Noodles

Zucchini noodles are tossed in a low carb version of bang bang sauce. It’s a spicy, savory, sweet and flavorful dish that is easy to make. It can be enjoyed hot or cold.

A few weeks ago, I shared with you my keto bang bang cauliflower. And after successfully creating a low carb version of bang bang sauce, I knew the next thing I wanted to make with it was bang bang zucchini noodles.

Bang bang sauce isn’t just great for coating over fried shrimp and cauliflower. It also makes a super easy and delicious pasta sauce. I first made a bang bang pasta dish many years ago. I then lightened it up with my skinny bang bang zucchini noodles. And now I’ve created a low carb and keto-friendly version of bang bang zucchini noodles.

How to make Low Carb Bang Bang Sauce

Bang Bang sauce is usually made with sweet chili sauce, sriracha, mayonnaise and honey.

To make this keto-friendly, the sweet chili sauce and honey is replaced with pure chili paste mixed with a low carb sweetener. The end result is something that is just as creamy and flavorful as the original.

To make the sauce, you simply whisk together all the ingredients. No cooking necessary! If you want to eat this dish hot, then heat the sauce briefly before mixing it with the zucchini noodles.

Keep in mind that this sauce is spicy, especially from the sriracha. If you don’t like a lot of heat, I suggest you reduce or even leave out the sriracha. However, if you do leave out the sriracha, you should add in a small splash of vinegar because the sriracha adds both heat and some acid to the dish. Your pasta sauce will also be lighter in color without the sriracha.

Tips for Cooking Zucchini Noodles

• Zucchini noodles are a great low carb pasta substitute but one issue I have with them is that they retain a lot of water, which can make the sauce watery.
• To prevent this from happening, first lightly salt the zucchini noodles to draw out some of the water. Drain and then rinse before cooking.
• When the zucchini noodles are cooked, they will release more water. It is important that you then drain the zucchini noodles again. I also recommend that you pat dry the zucchini noodles with a paper towel after draining them.
• Make sure to add the sauce in after the zucchini noodles have been removed from the stove. If you add the sauce in while the noodles are still cooking, the noodles will continue to release more water and will make the sauce very watery.
• This dish should be eaten right away. If you plan on serving this later, store the sauce separately and add to the zucchini noodles right before serving.

Variations

• I made this dish just with zucchini noodles, but you can add a protein like chicken or shrimp.
• If you are looking to reduce the fat content, you can use low-fat mayonnaise or replace half of the mayonnaise with Greek yogurt.

If you like this recipe you might like my One Pot Zucchini Pasta, too.

Keto Bang Bang Zucchini Noodles

Servings: 3

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Course: Main Course

Cuisine: American

Zucchini noodles are coated in a low carb version of bang bang sauce. It's an easy and flavorful dish that can be enjoyed hot or cold.

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Ingredients

• 3 medium zucchini spiralized
• table salt
• 1 tbsp olive oil
• 1 tsp finely chopped parsley

sauce

• 1/4 cup mayonnaise
• 1 tbsp chili paste I used sambal
• 1 tbsp erythritol granular
• 1/2 tsp sriracha
• 1 tsp lime juice

Instructions

• In a large bowl, add zucchini noodles. Sprinkle with a little salt. Let the noodles sit for 10-15 minutes to allow the salt to draw out moisture from the zucchini.
• While you wait for the zucchini, make the sauce. Add all sauce ingredients into a medium bowl. Mix with a whisk until smooth. Taste and adjust as needed. If you want to eat this dish cold or room temperature, leave the sauce as is or store in fridge. If you want to eat this dish warm, add sauce to a small saucepan and heat sauce briefly until warm.
• After 10-15 minutes, drain any liquid from the zucchini. Briefly rinse noodles to wash off the salt.
• Add olive oil to a large skillet and bring to medium-high heat. Once oil is hot, add in zucchini noodles. Cook until water releases from zucchini and zucchini is cooked. Turn off heat. Remove zucchini from stove and drain zucchini noodles. Pat dry zucchini noodles with paper towel and place into a large bowl.
• If you wish to enjoy this dish warm, pour warm sauce over the still hot zucchini noodles. Toss noodles in sauce. Garnish with parsley. Eat immediately.
• If you wish to enjoy this dish at room temperature or cold, let zucchini noodles cool. Then toss in sauce. Garnish with parsley. Eat immediately.

Notes

• You can add proteins to this dish like shrimp or chicken.
• The dish needs to be eaten right away after the sauce is added, otherwise the sauce will turn watery from the moist zucchini noodles. If you do not plan on eating right away, store sauce separately and do not add until you are ready to eat.
• Make sure to add the sauce in after the zucchini noodles have been removed from the stove. If you add the sauce in while the noodles are still cooking, the noodles will continue to release more water and will make the sauce very watery.
• If you are not eating low carb, check out my skinny bang bang zucchini noodles.
• If you do not like to eat very spicy, you may want to reduce or leave out the sriracha sauce. If you leave out the sriracha, I recommend adding a little vinegar to the sauce.
• I used Paderno World Cuisine Vegetable Spiral Slicer* to spiralize the zucchini.
• I used sambal chili paste.*
• I used So Nourished Erythritol Sweetener Granular.*

*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Estimated Nutrition Information does not include carbs from erythritol

Nutrition

Serving: 0.33of recipe, Calories: 202kcal, Carbohydrates: 6g, Protein: 3g, Fat: 19g, Saturated Fat: 3g, Sodium: 241mg, Fiber: 2g, Sugar: 5g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!