Low-Carb Asian Noodles

Low-Carb Asian Noodles

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.
Course Salad, Side Dish
Cuisine Chinese, Japanese, low-carb
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Annissa Slusher



  1. 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.

  2. In a medium bowl, whisk together the tamari, rice vinegar, and toasted sesame oil. Slowly stream in olive oil while whisking vigorously. 

  3. 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.

Recipe Notes

Serving size: about 4 ounces

Per serving:

Calories: 140

Fat (g): 12

Carbs (g): 8

Fiber (g): 2

Protein (g): 3

Net carbs (g): 6