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Kimchi Zucchini Noodles – New dinner obsession. Sweet, spicy, tangy mouth party. Super filling, but HEALTHY!

Kimchi Zucchini Noodles


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  • Author: Jordan Cord
  • Total Time: 20 minutes
  • Yield: 2 1x

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

  1. Preheat oven to 375º. Mix together to coat well. Arrange on parchment lined baking sheet. Bake 20 minutes, until golden brown and crisped.

Sauce

  1. Whisk together ingredients and set aside.

Process

  1. Heat 2 T. oil in a large skillet to medium. Add bacon and sauté for 6-8 minutes, until it begins to crisp.
  2. Add garlic and kimchi and continue to sauté for 2 minutes.
  3. 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