Korean Zucchini Noodles

Korean Zucchini Noodles are a delightful low-carb twist on traditional Korean rice dishes, featuring spiralized zucchini tossed in a savory gochujang sauce. This dish is packed with flavor and nutrients, making it a perfect healthy meal option.

Ingredients

• Zucchini - 2 medium (about 400g)
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Scallions, chopped - 2 stalks
• Carrot, julienned - 1 small (about 50g)
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Spiralize the zucchinis using a spiralizer or a vegetable peeler to create noodle-like strands.
2. In a medium bowl, mix together the gochujang, soy sauce, sesame oil, minced garlic, and a pinch of salt and black pepper to create the sauce.
3. In a large skillet, heat a little sesame oil over medium heat and add the julienned carrots. Sauté for about 2-3 minutes until they start to soften.
4. Add the spiralized zucchini to the skillet and continue to sauté for another 5-7 minutes, tossing frequently until the zucchini is tender but still slightly crisp.
5. Remove the skillet from heat and pour the sauce over the zucchini noodles, tossing to combine thoroughly.
6. Serve the noodles warm, garnished with chopped scallions and sesame seeds.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and carrots.

Tags