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192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce. whole30 meal plan. Easy whole30 dinner recipes. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes. Easy whole30 dinner recipes. Zucchini noodle recipe. Best veggie noodle recipes. paleo dinner recipes. best asian noodles. easy asian noodles.

Asian Zucchini Noodle Bowl

192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce. 
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main Dish
Servings: 4 servings
Calories: 192kcal

Ingredients

Noodles

  • 3 medium zucchini squash
  • 3 medium yellow summer squash
  • 1 tablespoon sesame oil

Sauce

  • 1/4 cup coconut aminos
  • 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
  • 1/4 cup balsamic vinegar
  • Frank's Hot sauce to taste
  • 1/4 cup cold water mixed with arrowroot flour
  • 1 tablespoon arrowroot flour

Toppings

  • 2 tablespoons black sesame seeds
  • 1/4 cup green onions chopped
  • 1/4 cup fresh cilantro leaves minced
  • poached egg optional

Instructions

  • Begin by preparing your noodles with a spiralizer (read post to see which one I recommend).
  • Heat a large fry pan over medium/high heat on the stove. Fry the noodles with 1 tablespoon sesame seed oil for about 3-4 minutes until softened. Then remove from the heat and set aside. Drain excess liquid.
  • Prepare the sauce by incorporating the balsamic vinegar, maple syrup, coconut aminos, and hot sauce together in small sauce pan over medium heat on the stove.
  • In a small cup mix the cold water and arrowroot flour together into a liquidy paste.
  • Bring the sauce to a simmer then stir continuously while pouring in the arrowroot and cold water mixture.
  • Continue to cook and stir the sauce (keeping it at a simmer) for a few minutes until the sauce thickens. Then take off the heat and pour over noodles.
  • Top off with sesame seeds, chopped cilantro, chopped green onions, and a poached egg, if desired.

Nutrition

Calories: 192kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 359mg | Potassium: 814mg | Fiber: 8g | Sugar: 15g | Vitamin A: 800IU | Vitamin C: 72.6mg | Calcium: 70mg | Iron: 2.3mg
Tried this recipe?Let us know how it was!