Sesame Zucchini Noodles
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.
Ingredients
- 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
Instructions
- 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.
Serving: 0.5of recipe, Calories: 159kcal, Carbohydrates: 13.2g, Protein: 6.4g, Fat: 10g, Saturated Fat: 1.5g, Sodium: 1356.2mg, Fiber: 3.1g, Sugar: 6.8g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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