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    Savory Sesame Zucchini Noodles

    Appetizers, Salads, Sides

    I was pleasantly surprised with how these Savory Sesame Zucchini Noodles came out. My concern was that the squash was going to be too soggy/not have enough texture to resemble pad Thai noodles, but I got the perfect cooking times together, and I must say- this right here is the bomb.com. It literally took less than 5 minutes to prepare, and was simple, light, and flavorful. I used this spiralizer to get the noodles from the zucchini.

    Zucchini is a type of summer squash that can typically be found in the store all year long. Its peak months are from June to late August.  It is an excellent source of vitamin C, vitamin B12, and manganese. Zucchini also provides vitamin A, potassium, phosphorous, and folate. We love freezing zucchini and adding it to smoothies, and also like to throw it into stews and salads. To spiralize your noodles, wash the zucchini, remove the ends, and spiral away. 

    Chop the ends off each zucchini, and spiralize into a bowl. Set aside. In a large pan, heat the sesame seed oil, and add the onions, garlic, and ginger. Sauté over medium heat for 5 minutes. Add spiralized zucchini and soy sauce to the pan, and cook for 4 minutes on high heat, without the lid, stirring occasionally. Add the kale to the pan, mix in, and cook for another 2 minutes. Enjoy with your favorite protein, and finish off with toasted sesame seeds and red pepper flakes! 

    I love all the flavor in this recipe and it is an excellent spin on a classic dish!  The zucchini adds an excellent crunch, and having them spiralized is a great way to get in more vegetables. Do you like using zucchini noodles? How about any other type of veggie noodles? Let us know in the comments below!

    5 from 2 votes
    Print
    Savory Sesame Zucchini Noodles
    Total Time
    12 mins
     
    Servings: 4
    Ingredients
    • 4 medium-sized yellow zucchinis
    • 3 tablespoons of sesame seed oil
    • 1 small onion, chopped
    • 4 cloves of garlic, minced
    • 1 " fresh ginger peeled and chopped
    • 2 tablespoons of low-sodium soy sauce/tamari
    • 3 cups of kale, finely chopped
    • Optional: Toasted sesame seeds
    Instructions
    1. Chop the ends off each zucchini, and spiralize into a bowl. Set aside
    2. In a large pan, heat the sesame seed oil, and add the onions, garlic, and ginger. Sauté over medium heat for 5 minutes
    3. Add spiralized zucchini and soy sauce to the pan, and cook for 4 minutes on high heat, without the lid, stirring occasionally
    4. Add the kale to the pan, mix in, and cook for another 2 minutes
    5. Optional: Sprinkle with toasted sesame seeds & red pepper flakes. Enjoy!
    Recipe Notes

    Pair with your favorite protein! (tofu, shrimp, chicken, fish, eggs)

    18 Comments

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    Reader Interactions

    Comments

    1. Natasha says

      September 15, 2015 at 10:06 am

      Y’all snapped on this one! Can’t wait to try the recipe. Great idea!

      Reply
    2. Tee says

      September 15, 2015 at 10:38 am

      I think this recipe just gave me life!

      Reply
      • Joyce says

        August 8, 2017 at 8:15 am

        I agree I will try this myself

        Reply
    3. teajae says

      September 15, 2015 at 11:52 am

      that looks so amazing. i adore pad thai can’t wait to make this

      Reply
    4. msveecee says

      October 29, 2015 at 5:38 pm

      This dish was so delicious. I will definitely be making it again.

      Reply
      • Wendy says

        October 30, 2015 at 1:36 pm

        awesome!

        Reply
    5. layra marivani says

      November 10, 2015 at 6:13 pm

      How do you prevent the dish from becoming a soupy mess??? whenever I make spiralized zucchini it comes out too wet 🙁

      Reply
      • Wendy says

        November 12, 2015 at 2:42 am

        oh nooo! that didn’t happen for me, but you can always pat it try with paper towels so some of the water is absorbed. Cooking this under high heat helped so that it was more firm/crispy vs soggy. Luck!

        Reply
    6. Autumn says

      January 19, 2016 at 10:23 pm

      Well I wouldn’t call it pad Thai…. But it is amazing! Very filling and flavorful. I bought a spiralizer just to make this and I’m so glad I did!!!

      Reply
    7. Kat says

      March 7, 2016 at 6:43 pm

      I love, LOVE this recipe! Instead of sesame seeds I sprinkle flax seeds on top. I’ve made this for a few people and they all really like it. Thank you for a hot, fast, healthy and low-calorie meal!

      Reply
      • Wendy says

        March 8, 2016 at 1:49 am

        you’re so welcome!

        Reply
    8. alissa says

      September 15, 2016 at 1:07 pm

      really want to try this, but i don’t want to buy a spiralizer just for this recipe. do you think it would work well if i just cut the zucc into small, long square pieces – like a french fry shape? also, what would you throw in for a bit of protein?

      Reply
      • Wendy says

        September 15, 2016 at 4:24 pm

        you can also use a vegetable peeler to slice it into thin pieces!

        Reply
      • Wendy says

        September 15, 2016 at 4:25 pm

        For protein, top with nuts, tofu, fish or chicken!

        Reply
    9. raja Catering says

      May 24, 2018 at 10:21 am

      Thanks for the info

      Reply
    10. Hannah says

      November 4, 2020 at 2:00 am

      5 stars

      SO GOOD! Just made it for dinner and wow.

      Reply
      • Wendy says

        November 17, 2020 at 5:39 pm

        YAY! Happy to hear it

        Reply
    11. Heather says

      March 22, 2021 at 5:57 am

      5 stars

      Oh my goodness!!! This was seriously the best meal I have ever made for myself!!! Started better eating habits and I could definitely eat this everyday!!! Wish I would have made triple the recipe and wish I had better kitchen utensils🙃. Thank you so much!!!!

      Reply

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