Korean Squash Noodles

Korean Squash Noodles are a delightful low-carb alternative to traditional pasta, featuring spiralized zucchini and a savory gochujang sauce. This dish is not only colorful but also packed with flavor, making it a satisfying meal for any occasion.

Ingredients

• Zucchini - 2 medium (about 400g)
• Carrot - 1 medium (about 100g)
• Red bell pepper - 1 medium (about 150g)
• Green onions - 2 stalks
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Spiralize the zucchini using a spiralizer to create noodle-like strands. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.
2. Julienne the carrot and red bell pepper into thin strips.
3. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
4. Add the red bell pepper and carrot strips to the skillet and stir-fry for 2-3 minutes until slightly softened.
5. Add the spiralized zucchini to the skillet, followed by the gochujang, soy sauce, and a pinch of salt and pepper. Toss everything together and cook for an additional 3-5 minutes until the zucchini is tender but still has a slight crunch.
6. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 570 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Low in calories and carbs, making it ideal for weight management.
• Rich in vitamins and antioxidants from vegetables, promoting overall health.

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