Paleo Crispy Noodles
Delight in the crunchy, golden perfection of Paleo Crispy Noodles—a guilt-free and gluten-free twist on a beloved classic. Made with spiralized zucchini, these veggie-packed noodles are coated in arrowroot flour and eggs for a delectable crisp, then infused with the savory umami of coconut aminos, sesame oil, and a hint of garlic and onion powder. Sautéed to crunchy perfection in coconut oil, they're topped with fresh green onions and sliced almonds for a burst of flavor and texture. Quick to prepare in under 35 minutes, this paleo-friendly recipe is perfect as a light main course or a versatile side dish. Healthy, flavorful, and satisfying, these crispy noodles are a must-try for low-carb and gluten-free enthusiasts!
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Recipe Information
Ingredients
- 2 large Zucchini
- 3 tablespoons Arrowroot flour
- 2 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 large Eggs
- 3 tablespoons Coconut oil
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Sliced almonds
Instructions
Begin by spiralizing the zucchini into thin noodles. Use a spiralizer or a julienne peeler, and place the noodles in a large mixing bowl.
Add the arrowroot flour to the noodles and gently toss to coat evenly. Set aside.
In a small bowl, combine the coconut aminos, sesame oil, garlic powder, and onion powder. Mix well and pour over the zucchini noodles. Toss to combine.
Crack the eggs into a separate bowl and beat them lightly with a fork. Pour the beaten eggs over the zucchini noodles, ensuring an even distribution. Sprinkle with salt and black pepper.
Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. After the oil has melted and heated, add half of the zucchini noodle mixture to the skillet. Use a spatula to spread it evenly across the pan.
Cook the noodles over medium heat for about 5 minutes on one side, or until they are golden brown and crispy. Carefully flip the mixture and cook the other side for another 5 minutes.
Once the noodles are crispy, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Repeat the process with the remaining zucchini noodle mixture, adding more coconut oil to the skillet if needed.
Chop the green onions, and sprinkle them over the crispy noodles, along with the sliced almonds.
Serve hot as a side dish or a light main course. Enjoy your Paleo Crispy Noodles!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6626 mg | 288% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 42.4 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1494 mg | 32% | |
*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.
