Low Carb Spicy Garlic Chili Noodles
Indulge in a flavorful and guilt-free twist on a classic favorite with these Low Carb Spicy Garlic Chili Noodles! This vibrant dish swaps traditional pasta for spiralized zucchini, keeping it light, healthy, and perfect for keto or low-carb lifestyles. Tossed in a bold and aromatic sauce made with soy sauce, sesame oil, rice vinegar, and a fiery kick of red chili flakes, these noodles pack a punch of umami and spice in every bite. Freshly sautéed garlic, green onions, and a sprinkle of sesame seeds add depth and texture, while the optional sriracha brings extra heat for spice lovers. Ready in just 25 minutes, these quick and easy low-carb noodles are perfect as a guilt-free weeknight dinner or lunch — and the ultimate way to satisfy your cravings for takeout-style Asian flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 4 cloves Garlic
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce (low sodium, gluten-free if necessary)
- 2 tablespoons Sesame oil
- 1 teaspoon Rice vinegar
- 1 teaspoon Sriracha (optional, for extra spice)
- 2 stalks Green onions
- 1 teaspoon Sesame seeds
- 1 tablespoon Neutral oil (e.g., avocado or vegetable oil)
Instructions
Wash the zucchini thoroughly and use a spiralizer to create long, thin zucchini noodles. Set aside.
Finely mince the garlic and slice the green onions, separating the white parts from the green tops. Reserve the green tops for garnish.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, red chili flakes, and sriracha (if using). Set the sauce aside.
Heat the neutral oil in a large skillet or wok over medium heat.
Add the minced garlic and the white parts of the green onions to the pan. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the zucchini noodles to the skillet and toss to coat with the garlic and onions. Cook for 2-3 minutes, stirring frequently, until the noodles are slightly tender but still have a bit of crunch.
Pour the prepared sauce over the zucchini noodles. Toss well to ensure the noodles are evenly coated. Cook for an additional 1-2 minutes to let the flavors combine.
Remove the skillet from heat and transfer the noodles to serving bowls.
Garnish with the green onion tops and sesame seeds. Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9039 mg | 393% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 56.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
