This brand new zucchini noodle recipe is my brand new favorite thing to cook for dinner. I’m not exaggerating. I’m not kidding. We made this recipe 3 times last week and I happily heated up the leftovers for dinner yesterday after photographing it.
1 – It’s EASY – I already have the ingredients and the process memorized after making it 3 times.
2 – It’s relatively healthy while also being super filling.
3 – It’s my go-to lazy dinner recipe for when I don’t know what I want.
BONUS – IT’S CRAZY GOOD. I love every recipe we post here, obviously. But every once in a while, a recipe comes along that claims favorite child status. And these kimchi zucchini noodles? These are that recipe.
If you’re married/in a relationship/have a best friend, you know how it goes some nights. Around 7PM:
“What do you want to eat?”
“Idk. I don’t care. Whatever you want.”
“Well, idk either.”
“Just pick something.”
If we go down that road for more than 5 minutes, my autopilot kicks in and I just say “PIZZA.” (Because really, pizza is actually magic and I can never resist its allure.)
But, we can’t do that every night because it’s A) impractical and B) I would have to buy new jeans by night 5.
And that’s where this recipe comes in. It’s lazy in the sense of “I only have a few things in the fridge and I want dinner NOW” but it’s also fancy in the “layers of flavor and texture and tastebud party” sort of way.
Make this. Or at the very least, add it to your MUST MAKE ASAP list and then, when you make it, tell me about it! Leave me a comment below or shout us out on Instagram. 😘Print
Kimchi Zucchini Noodles
This zucchini noodle recipe combines kimchi with a sweet and spicy sauce for an irresistible, easy dinner. It’s done in under 30 minutes!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main
- 2 cups brussels sprouts, halved
- 2 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons sriracha
- 1 tablespoon maple syrup or honey
- 1 tablespoon tamari or soy sauce
- 1/2 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons olive oil
- 3 strips turkey bacon, chopped (optional)
- 3 cloves garlic, minced
- 1 cup kimchi
- 3 medium zucchinis, spiralized (Alternatively, use cooked rice noodles.)
- 1/4 cup broth
- Preheat oven to 375º. Mix together to coat well. Arrange on parchment lined baking sheet. Bake 20 minutes, until golden brown and crisped.
- Whisk together ingredients and set aside.
- Heat 2 T. oil in a large skillet to medium. Add bacon and sauté for 6-8 minutes, until it begins to crisp.
- Add garlic and kimchi and continue to sauté for 2 minutes.
- Add spiralized zucchini, sauce, and broth. Mix to combine.
To speed up this recipe, you can omit the baked brussels sprouts. Personally, I love them in this recipe because of the added crunch. It’s still great without, though.
To make this recipe vegan, simply omit the bacon or use vegan bacon instead.
- Calories: 263
- Sugar: 12.7 g
- Sodium: 847.5 mg
- Fat: 15.9 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 13.2 g
- Trans Fat: 0 g
- Carbohydrates: 21.7 g
- Fiber: 6 g
- Protein: 5.9 g
- Cholesterol: 0 g