These sesame zucchini noodles are a lower carb version of traditional Chinese sesame noodles. They are easy to make and perfect for the summer because they can be eaten hot or cold.
Sesame noodles are one of my favorite summertime dishes. Noodles are tossed in an easy sauce and can be enjoyed warm, room temperature or cold. This zucchini version is even lighter and more refreshing.
This weekend we had a few friends visiting and did a full weekend food crawl. If you viewed all the food I ate on Instagram stories, I swear I don’t always eat like that. By Sunday, I was starting to feel it and my stomach really wanted a rest. And now, I really am just craving a lot of greens to counter all the meat, fried food, and sweets we consumed over the weekend. These noodles are a good start.
Sesame Zucchini Noodles
- 1 lb spiralized zucchini noodles
- 2 tbsp soy sauce
- 2 tbsp reduced sodium soy sauce
- 3 cloves garlic minced
- 2 tsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp sriracha sauce
- 1 tbsp lightly toasted sesame seeds
- Add zucchini noodles to a large pan over medium heat on the stove and cook until tender yet still crisp. Drain out water released by the zucchini.
- In a small bowl, add soy sauces, garlic, ginger, rice vinegar, sesame oil and sriracha sauce. Whisk until everything is thoroughly combined. Taste and adjust as needed. Pour sauce over noodles and toss until zucchini noodles are evenly coated. Sprinkle sesame seeds on top. Serve warm or cold.
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.