This Low-Carb Asian Noodles recipe uses zucchini noodles instead of wheat or soba noodles. This delicious side dish can be part of a low-carb, ketogenic, Atkins, diabetic, gluten-free, grain-free, or Banting diet.
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It’s July and it’s hot! I’m not a big fan of heating up the house even more by turning on the stove or oven. I’ve been looking for foods that don’t require heat to prepare, and are cold and refreshing to eat. Yet, I still want some spice to my food–I’m not up for boring!
So, somehow all of these thoughts brought me to cold Asian noodle salads. I can’t remember how long it has been since I’ve eaten one of these addictive salads with flavors of ginger and sesame soaked into cold noodles.
So how do I make a noodle salad low-carb? The obvious choice was to spiralize some veggies, so I got out my spiralizer and went to work.
Did I say work? Anytime a spiralizer is involved, it can hardly be called work. Using my spiralizer to make noodles out of vegetables is a bit more like using a Playdough machine. Turn the crank and out comes beautiful spiraled vegetable noodles! Best of all, with a spiralizer, you can eat what you make. Not so with a Playdough machine–except for that one time. Hasn’t everyone taken a little taste of Playdough at least once?
I decided to spiralize zucchini for this particular salad. Zucchini has a way of soaking in flavors without having a strong flavor of its own. I also like zucchini because it doesn’t get soggy like cucumber sometimes does. I chose not steam the noodles, which makes the recipe super-easy and gives the salad some crunch as well.
The dressing in the salad contains the Asian flavors we love. I used tamari instead of soy sauce. Tamari has a slight darker color and deeper flavor than soy sauce. It’s also a bit less salty. My biggest reason for using it, however is that some, but not all, tamari is gluten-free.
The tamari works well with toasted sesame oil, fresh ginger, rice wine vinegar, red pepper flakes, and scallions. The zucchini noodles soak up all of this good flavor and add a satisfying crunch.
These Low-Carb Asian Noodles make a delicious side dish in the summer, or any time of the year. Add some grilled shrimp, chicken, or chunks of steak and you have a delicious main course with an Asian flair. Enjoy!
Low-Carb Asian Noodles
- 1 pound zucchini
- 2 tablespoons tamari (gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons olive oil extra virgin
- 2 teaspoons fresh ginger minced finely
- 1 clove garlic crushed
- 1/8 teaspoon red pepper flakes
- 2 scallions thinly sliced
- 1 tablespoon sesame seeds lightly toasted
Make noodles out of zucchini using a spiralizer, or a mandolin. I use a blade that makes them approximately the same width as spaghetti. Set aside.
In a medium bowl, whisk together the tamari, rice vinegar, and toasted sesame oil. Slowly stream in olive oil while whisking vigorously.
Whisk in the ginger, garlic, and red pepper flakes. Add zucchini noodles and scallions and toss to coat the vegetables with dressing. Cover and refrigerate. Sprinkle on sesame seeds just before serving. Salad is best if refrigerated at least 30 minutes before serving.
Serving size: about 4 ounces
Fat (g): 12
Carbs (g): 8
Fiber (g): 2
Protein (g): 3
Net carbs (g): 6