Zucchini noodles, lovingly known as zoodles, are having a well-earned moment in the spotlight. And when they meet a bold, fiery chili garlic sauce? You’ve got a crave-worthy dish that’s equal parts comforting, fresh, and packed with flavor. This Spicy Zucchini Noodles with Chili Garlic Sauce recipe is the perfect low-carb zucchini noodle meal that comes together in under 30 minutes—ideal for weeknight dinners, quick lunches, or meal prep. Whether you're new to veggie noodles or a seasoned spiralizer enthusiast, this dish is a delicious gateway into the world of zucchini noodle recipes.
Spicy Zucchini Noodles with Chili Garlic Sauce
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine Chinese, Thai, Vietnamese
Servings 2 generous servings
Spiralizer or julienne peeler A spiralizer is your best bet for even, spaghetti-like zucchini spirals. If you don’t have one, a julienne peeler or mandoline with a julienne blade works too. This is key in any recipe that calls for spiralized zucchini or squash noodles.
Large sauté pan or skillet For cooking the zoodles and sauce evenly.
Knife and Cutting Board For prepping your garlic, ginger, and toppings.
Fine mesh strainer or colander To sweat and drain the zoodles.
Mixing bowls For tossing ingredients and preparing the sauce.
For the Zucchini Noodles (Zoodles)
- 4 medium zucchini choose firm, medium-thickness zucchini for best spiralizing
- 1 teaspoon salt for sweating the zoodles
- 1 tablespoon olive oil for sautéing
For the Chili Garlic Sauce
- 1 tablespoon sesame oil toasted preferred
- 3 garlic cloves finely minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons chili garlic sauce like Huy Fong or homemade
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or honey optional, for balance
- 1 teaspoon red pepper flakes optional, for extra heat
Toppings (Optional but Recommended)
- Sliced green onions
- Crushed roasted peanuts or cashews
- Fresh cilantro
- Lime wedges
- Toasted sesame seeds
Prepare the Zucchini Noodles
First, you’ll want to spiralize your zucchini. Wash and trim the ends, then use your spiralizer to create spaghetti-like strands. If you’re wondering how to make zucchini noodles without a spiralizer, a julienne peeler will do just fine—it takes a bit more time, but it’s effective for veggie noodles.
Once you’ve spiralized all four zucchini, place the noodles in a colander, sprinkle with salt, and let them sit for 10 minutes. This helps release excess moisture—critical when you cook zucchini noodles to avoid a watery dish.
After 10 minutes, gently squeeze out any additional liquid using a clean kitchen towel or paper towels.
Make the Chili Garlic Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, chili garlic sauce, maple syrup (if using), and a dash of red pepper flakes for an extra kick.
Heat sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant—don’t let it burn!
Pour in the sauce mixture and stir. Let it simmer for 1-2 minutes so the flavors can meld and the sauce thickens slightly.
Cook the Zoodles
Push the sauce to the side of the skillet and add a tablespoon of olive oil to the cleared side. Toss in the zucchini noodles and gently sauté for 2-3 minutes until just tender. You’re not looking to cook them until they’re soft and mushy—just warm them through while maintaining some bite.
Too much cooking will cause the zoodles to release more moisture and lose their spaghetti-like texture. This is a common mistake when learning how to cook zucchini or how to cook zoodles zucchini noodles.
Combine and Serve
Once the zoodles are tender, toss them fully in the chili garlic sauce, coating them evenly. Taste and adjust seasoning—add more chili garlic sauce if you like it hotter, or a splash of soy sauce for saltiness.
Serve immediately, garnished with green onions, sesame seeds, fresh cilantro, lime wedges, and crushed peanuts or cashews for crunch.
Perfect Pairings
This spicy zucchini noodle dish is bold and flavorful enough to stand alone, but it also plays well with others if you're looking to round out your meal:
- Protein Add-Ons: Grilled shrimp, pan-seared tofu, or sesame chicken are excellent toppings. Try marinating your protein in a touch of soy sauce, garlic, and ginger to match the dish’s flavor profile.
- Side Dishes: A fresh cucumber salad with rice vinegar and sesame oil makes a refreshing contrast. If you're not strictly low-carb, some steamed jasmine rice or a scallion pancake can soak up the extra sauce.
- Drinks: A light, citrusy white wine like Sauvignon Blanc or a cold glass of sparkling water with lime is ideal. For a non-alcoholic option, iced green tea with mint will cool your palate perfectly.
FAQs
1. What kind of zucchini is best for zoodles?
Use firm, medium to large zucchinis. Smaller ones don’t spiralize as easily and often create very short noodles. A firm texture is essential for clean, uniform spirals in zucchini noodle recipes.
2. Can I use other vegetables in place of zucchini?
Yes! Cucumber noodles (best served raw), carrot noodles, and yellow squash noodles are all excellent spiralized veggie options. Just adjust the cook time based on the moisture content—cucumber especially is best uncooked in fresh salads.
3. Do I have to cook the zucchini noodles?
Not necessarily. If you’re wondering how to make zucchini noodles for a raw salad or cold dish, you can skip cooking. Just salt, sweat, and drain them before adding dressing or sauce. However, for this spicy chili garlic version, a quick sauté helps absorb the sauce flavors.
4. Can I store leftover zoodles?
Zoodles are best fresh, but you can store leftovers in an airtight container for up to 2 days. Keep in mind they’ll continue to release moisture, so it’s best to reheat them in a hot skillet to reduce sogginess.
5. How do I avoid soggy zucchini noodles?
This is one of the most common issues in zucchini meals. The key is to sweat the noodles with salt before cooking, use high heat for a short time, and avoid overcrowding your pan. Also, always serve immediately to preserve the noodle texture.
