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Spicy Zucchini Noodles with Chili Garlic sauce

Spicy Zucchini Noodles with Chili Garlic Sauce

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Chinese, Thai, Vietnamese
Servings 2 generous servings

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Zucchini Noodles

  1. 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.
  2. 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.
  3. After 10 minutes, gently squeeze out any additional liquid using a clean kitchen towel or paper towels.

Make the Chili Garlic Sauce

  1. 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.
  2. 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!
  3. 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

  1. 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.
  2. 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

  1. 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.
  2. Serve immediately, garnished with green onions, sesame seeds, fresh cilantro, lime wedges, and crushed peanuts or cashews for crunch.