Go Back
Grant Logan

Asian Sesame Zucchini Noodles

These Asian Sesame Zucchini Noodles are the ultimate 15-minute healthy dinner! With toasted sesame, soy, garlic, and ginger, this dish delivers bold flavor in every bite—perfect for busy weeknights or light lunches. Naturally gluten-free, low-carb, and easily vegan-friendly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian-Inspired, Healthy, Low Carb, Vegetarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini (spiralized, about 2 lbs)
  • 1 tbsp toasted sesame oil
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp sesame seeds, toasted
  • 2 green onions, thinly sliced

Equipment

  • spiralizer or julienne peeler
  • large skillet or wok
  • mixing bowl for dressing
  • tongs or spatula for tossing noodles

Method
 

  1. Spiralize zucchini into noodles. Lay on paper towels to absorb moisture. Set aside.
  2. In a small bowl, whisk sesame oil, soy sauce, vinegar, honey (or maple), ginger, and garlic.
  3. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Remove and set aside.
  4. In the same skillet, cook zucchini noodles for 2–3 minutes over medium heat, tossing gently.
  5. Pour dressing over noodles. Toss gently and cook 1 more minute to heat through.
  6. Stir in most green onions and sesame seeds. Remove from heat.
  7. Serve immediately warm, or chill for a cold noodle salad. Garnish with extra sesame seeds and green onions.

Notes

For the best texture, make sure to pat your zucchini noodles dry before cooking. Toasting the sesame seeds first adds extra nutty flavor, and using tamari keeps it gluten-free. This recipe is just as tasty chilled for a quick cold noodle salad!