Description
This zucchini noodle recipe combines kimchi with a sweet and spicy sauce for an irresistible, easy dinner. It's done in under 30 minutes!
Ingredients
Scale
Brussels Sprouts
- 2 cups brussels sprouts, halved
- 2 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
Sauce
- 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
Bowls
- 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
Instructions
Brussels Sprouts
- Preheat oven to 375º. Mix together to coat well. Arrange on parchment lined baking sheet. Bake 20 minutes, until golden brown and crisped.
Sauce
- Whisk together ingredients and set aside.
Process
- 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.
Notes
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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
Nutrition
- 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