Ingredients
Sauce:
1/4 cup dark soy sauce (or coconut aminos for paleo)
1 teaspoon sriracha sauce
1 tablespoon dark brown sugar (or honey for paleo)
Noodles & Aromatics:
2 large zucchinis, spiralized
1 teaspoon oil (vegetable, avocado, or olive oil)
1/4 cup minced onion
2 cloves garlic, minced
Instructions
- In a small bowl, whisk together soy sauce, sriracha, and brown sugar. Set aside.
- Heat oil in a large skillet over medium heat. Add minced onion and cook 2 minutes until tender. Stir in garlic and cook 30 seconds.
- Pour the sauce into the skillet and cook 1 minute, stirring. Add zucchini noodles and toss 1–2 minutes until fully coated and slightly tender.
- Serve immediately, garnished with sesame seeds or green onions if desired.
Notes
- Serving Size: This recipe serves 2 as a side dish. Double or triple for larger servings.
- Make it Vegan: Use coconut aminos instead of soy sauce and omit any animal-based oils if desired.
- Storage: Zucchini noodles are best enjoyed fresh. If storing, keep them in an airtight container in the fridge for up to 24 hours. Avoid reheating to prevent sogginess.
- Prep Time: 5 min
- Cook Time: 5 min