duweywings
– 2 medium zucchinis (spiralized) – 1 tbsp sesame oil – 1 tbsp soy sauce or tamari – 1 tsp rice vinegar – 1 tsp chili garlic sauce – 1/2 tsp Szechuan pepper – 1 garlic clove (minced)
Heat sesame oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not brown. This infuses the oil with flavor.
Add soy sauce, rice vinegar, chili garlic sauce, and Szechuan pepper. Stir well to combine. This creates a bold, spicy, tangy sauce for the noodles.
Add spiralized zucchini to the pan. Toss gently to coat with sauce. Cook for 2–3 minutes just until tender. Do not overcook or they’ll get soggy fast.
Stir frequently to help the sauce cling to the noodles and heat evenly. The flavors will absorb better as the zucchini softens slightly in the pan.
Remove from heat and let sit for a minute to settle. The noodles will continue to soften slightly and soak up any remaining bold Szechuan flavors.
Serve hot, garnished with sesame seeds or chopped scallions if desired. Enjoy as a low-carb meal or spicy side with tofu or grilled chicken.
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
Visit Em’s Kitchen