Korean Pumpkin Noodles

Korean Pumpkin Noodles are a delightful low-carb twist on traditional pasta, featuring spiralized pumpkin tossed in a savory gochujang sauce. This dish is both vibrant and comforting, perfect for a healthy meal that doesn't compromise on flavor.

Ingredients

• Zucchini - 200 grams
• Butternut squash - 200 grams
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce (low sodium) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onion - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Spiralize the zucchini and butternut squash using a spiralizer or vegetable peeler to create noodle-like strands.
2. Heat olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant (about 1 minute).
3. Add the spiralized zucchini and butternut squash to the skillet, cooking for 5-7 minutes until slightly tender but still al dente.
4. In a small bowl, mix together the gochujang, soy sauce, and sesame oil to create the sauce.
5. Pour the sauce over the cooked noodles in the skillet, tossing well to coat all the noodles evenly. Cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste, and remove from heat.
7. Serve warm, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it an excellent option for weight management.
• Rich in vitamins A and C from the pumpkin, promoting healthy skin and immune function.

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