If you love bold, spicy flavours but want to keep things light and healthy, this recipe is for you. These Spicy Szechuan Zucchini Noodles are packed with flavour from garlic, chili crisp, and soy sauce, but skip the heavy carbs by replacing regular noodles with spiralized zucchini. It’s quick, tasty, and perfect for busy days when you want something satisfying without spending too much time in the kitchen.
Ingredients Needed
Here’s what you’ll need to make this easy low-carb meal:
- 1 tablespoon cooking oil
- 1 garlic clove, minced
- 2 medium zucchini (spiralized into noodles)
- 1 tablespoon Lao Gan Ma Chili Crisp (or your favourite chili oil)
- 1 tablespoon soy sauce
- ½ tablespoon black vinegar (or rice vinegar)
- 1 scallion (thinly sliced for garnish)
Step-by-Step Instructions
Step 1: Flavour the Oil
Heat cooking oil in a large pan over medium heat. Add the minced garlic and cook until it turns golden and crispy. This adds a rich garlic flavour to the oil. Once done, remove the garlic from the pan and keep it aside in a small bowl. Leave the garlic-flavoured oil in the pan.
Step 2: Cook the Zucchini Noodles
Add the spiralized zucchini to the same skillet with the garlic oil. Cook over medium-high heat until the zucchini becomes tender but not mushy. This should take just a few minutes.
Once done, transfer the noodles to a colander and shake gently to drain out extra water. Let them sit and cool so the remaining liquid drains out completely.
Step 3: Make the Sauce
In the bowl with the cooked garlic, add the chili crisp, soy sauce, and black vinegar. Mix everything well. Taste the sauce and adjust the spice or salt if needed.
Step 4: Mix and Serve
Put the drained zucchini noodles in a large mixing bowl. Pour in about half the prepared sauce and toss well until the noodles are fully coated. Taste and add more sauce if needed.
Garnish with sliced scallions and serve hot or at room temperature.
Spicy Szechuan Zucchini Noodles are the perfect mix of bold flavour and healthy eating. This dish is low in carbs, full of heat and tang, and takes less than 30 minutes from start to finish. Whether you’re watching your carbs or just want a quick, satisfying meal, these noodles are a great choice. Serve them for lunch, dinner, or even pack them for meal prep. Once you try this easy recipe, it might just become your new go-to for spicy cravings!
FAQs
Can I use regular noodles instead of zucchini?
Yes, you can use regular noodles if you’re not on a low-carb diet. Just boil and drain them before mixing with the sauce.
What is Lao Gan Ma Chili Crisp?
Lao Gan Ma is a Chinese chili oil with crispy garlic and spices. It adds a bold, spicy flavour. You can use any chili oil if you don’t have this brand.
How do I stop zucchini noodles from getting soggy?
Cook them lightly and drain well using a colander. Let them cool and pat dry if needed to remove excess moisture.
Is black vinegar necessary?
Black vinegar gives a tangy, slightly smoky flavour. If you don’t have it, you can use rice vinegar or even balsamic as a mild substitute.
Can I make this dish ahead of time?
Yes, you can prepare it in advance. Store it in the fridge and eat it cold or reheat gently before serving.
