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

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Calories: 263
Ingredients Method Notes

Ingredients
  

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

Method
 

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.