Low Carb Spicy Garlic Szechuan Noodles
Elevate your weeknight dinner game with these irresistible Low Carb Spicy Garlic Szechuan Noodles! This vibrant, flavor-packed recipe swaps traditional noodles for zoodles, offering a gluten-free and keto-friendly twist on a beloved classic. Infused with the bold heat of Szechuan peppercorns, fiery red chili flakes, and aromatic garlic and ginger, these noodles deliver a perfect balance of spice and umami. A quick homemade sauce made with soy sauce (or coconut aminos for a gluten-free option), rice vinegar, and a touch of natural sweetener ensures every bite is tantalizingly delicious. Ready in under 30 minutes, this dish is garnished with fresh green onions and sesame seeds for added texture and flavor, making it an ideal choice for busy evenings. Perfect for anyone craving healthy, spicy comfort food without the carbs!
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Recipe Information
Ingredients
- 4 pieces Zucchini (large, spiralized)
- 2 tablespoons Coconut oil
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated, fresh)
- 1 teaspoon Szechuan peppercorns (ground)
- 1 teaspoon Red chili flakes (adjust to taste)
- 3 tablespoons Soy sauce (low-sodium or coconut aminos for gluten-free)
- 1 tablespoon Rice vinegar
- 2 teaspoons Erythritol or monk fruit sweetener
- 1 teaspoon Sesame oil
- 2 stalks Green onions (sliced thin)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Wash and dry the zucchinis. Using a spiralizer, create long zucchini noodles (zoodles). Set them aside on a paper towel to remove excess moisture.
In a medium-sized mixing bowl, combine soy sauce, rice vinegar, erythritol, sesame oil, and half of the ground Szechuan peppercorns. Mix well and set aside.
Heat a large skillet or wok over medium heat. Add the coconut oil.
Once the oil is hot, add the minced garlic, grated ginger, and remaining ground Szechuan peppercorns. Sauté for 1-2 minutes until fragrant.
Add the red chili flakes and stir for a few seconds to release their flavor.
Pour the prepared sauce into the skillet and bring it to a gentle simmer. Allow it to cook for 2 minutes while stirring occasionally.
Add the zucchini noodles to the skillet. Toss gently to coat the noodles evenly with the sauce. Cook for 2-3 minutes, just until the zoodles are slightly tender but still crisp.
Remove the skillet from heat and taste for seasoning. Adjust soy sauce or chili flakes as desired.
Plate the noodles and garnish with sliced green onions and sesame seeds.
Serve immediately and enjoy your Low Carb Spicy Garlic Szechuan Noodles!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 20.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2324 mg | 49% | |
*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.
