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To create a burst of flavor in your dish, you need some key items. Here’s the list: - 4 medium zucchinis, spiralized - 3 tablespoons sesame oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1/2 teaspoon ginger, grated - 3 green onions, chopped - 1/4 cup roasted peanuts, crushed - Fresh cilantro for garnish - Salt and pepper to taste These ingredients work together to give you a rich, spicy, and savory taste. The zucchini noodles are light, while the garlic and sesame oil add depth. You can take your zucchini noodles up a notch with some optional ingredients. Consider adding: - A splash of lime juice for brightness - Sliced bell peppers for sweetness - Fresh basil or mint for an herbal twist - Sriracha or chili paste for extra heat These additions can personalize your dish and make it your own. If you have specific dietary needs, I have ideas for swaps: - Use olive oil instead of sesame oil for a different flavor. - Swap soy sauce with coconut aminos for a soy-free option. - Replace peanuts with sunflower seeds for nut allergies. - Use zucchini ribbons if you don’t have a spiralizer. These substitutions help make the dish fit various diets while keeping the taste intact. To start, gather your ingredients. Wash the zucchinis under cold water. Use a spiralizer or a peeler to create long, thin strips. Set the zucchini noodles aside in a bowl. This process takes about 10 minutes. The noodles should look like pasta, making them fun to eat. Heat sesame oil in a large skillet over medium heat. Add minced garlic, stirring for about one minute. The garlic should smell great! Next, add red pepper flakes and grated ginger. Cook these for 30 seconds. This step brings out their flavors. Now, toss in the zucchini noodles. Stir them to coat with garlic and spices. Sauté for 2-3 minutes until they are tender yet still crunchy. You want that nice bite! Pour in soy sauce and rice vinegar. Mix well, letting the noodles soak up the sauce. Cook for another 1-2 minutes to warm everything through. Remove the skillet from the heat. Season with salt and pepper to taste. Stir in chopped green onions and crushed peanuts for extra crunch. For a fresh touch, garnish with cilantro. Serve your Spicy Garlic Chinese Zucchini Noodles hot. The colors and textures will impress anyone at your table. For the complete recipe, check out Full Recipe. To make perfect zucchini noodles, pick firm zucchinis. Look for ones that feel heavy for their size. Wash them well to remove dirt. Cut off both ends before spiralizing. Use a spiralizer for even noodles. If you don’t have one, a peeler works too. Just slice into thin strips. Aim for long strands to mimic traditional noodles. This adds a fun texture to your dish. Spice is key in this dish. Start with one teaspoon of red pepper flakes. If you enjoy heat, add more as you cook. Taste along the way. You can always add more, but it’s tough to take it out. For a milder version, skip the flakes. Instead, try a pinch of black pepper. You can also add a splash of coconut milk for creaminess without heat. Pair your spicy garlic zucchini noodles with protein. Grilled chicken, shrimp, or tofu work great. Add some crunch with chopped nuts or seeds. Fresh herbs like cilantro or basil brighten the dish. Serve it with a side of rice for a heartier meal. For extra flavor, drizzle sesame oil on top before serving. For the full recipe, check the details above! {{image_2}} You can make Spicy Garlic Chinese Zucchini Noodles even heartier by adding protein. Cooked chicken, shrimp, or tofu work great. Just sauté your choice in sesame oil before adding the garlic. For a quick option, use pre-cooked shrimp. Toss it in just before serving. This adds flavor and makes the dish filling. Adding more veggies boosts nutrition and flavor. Consider bell peppers, carrots, or spinach. Slice them thin and toss them in while cooking the zucchini noodles. They cook quickly and keep the dish colorful. Try adding broccoli florets for a nice crunch. More veggies equal more vitamins, making the meal healthier. This dish is already low-carb, but you can enhance that. Use tamari instead of soy sauce for gluten-free needs. You can also swap zucchini with other low-carb veggies like spaghetti squash or eggplant. These options give you a different taste and texture. No matter what you choose, it will still be delicious. For the full experience, check out the Full Recipe for Spicy Garlic Chinese Zucchini Noodles . To store leftover spicy garlic Chinese zucchini noodles, first let them cool. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the noodles from any sauce to keep them fresh. This way, they stay crisp and tasty when you enjoy them again. If you want to store them longer, freezing is a great option. Pack the noodles in freezer-safe bags or containers. Remove as much air as possible. You can freeze them for up to a month. Keep in mind that the texture may change slightly after thawing. But they will still taste good. When you are ready to eat your noodles, thaw them in the fridge overnight. To reheat, use a skillet over medium heat. Add a splash of sesame oil to keep them moist. Stir until heated through, about 3-5 minutes. This helps bring back the bold flavors. Enjoy every bite just like the first time! You can make zucchini noodles without a spiralizer. Just grab a vegetable peeler. Slice the zucchini into long, thin strips. Keep turning it to get more noodles. You can also use a box grater. Shred the zucchini lengthwise to create flat, noodle-like strands. Both methods work great! Yes, you can use other noodles! Rice noodles or whole wheat noodles are good choices. They add a different texture and flavor. You can also try gluten-free varieties. Just be sure to cook them according to package instructions. This way, they will pair well with the spicy garlic sauce. If you have a peanut allergy, don't worry! You can use sunflower seeds or pumpkin seeds instead. These seeds add a nice crunch and flavor. For a nut-free option, try crispy chickpeas. They will give you a similar texture and taste. You can still enjoy the dish safely! For the complete recipe, head to the Full Recipe section. Making spicy garlic Chinese zucchini noodles is fun and easy. We explored key ingredients, cooking steps, and useful tips. You learned how to spiralize zucchini and adjust spice levels. I shared tasty variations and how to store leftovers for later. Remember, cooking is all about being creative and adapting to your needs. Enjoy trying new flavors and making this dish your own!

Spicy Garlic Chinese Zucchini Noodles

Looking for a deliciously healthy meal? Try these Spicy Garlic Chinese Zucchini Noodles! With just a few fresh ingredients and bold flavors, you can whip up a quick dish that’s perfect for any occasion. Enjoy the crunch of zucchini, the kick of red pepper flakes, and a hint of garlic, all topped with crunchy peanuts. Click through for the full recipe and elevate your dinner game today!
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Ingredients
  

4 medium zucchinis, spiralized

3 tablespoons sesame oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1/2 teaspoon ginger, grated

3 green onions, chopped

1/4 cup roasted peanuts, crushed

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Start by washing the zucchinis and spiralizing them into noodles using a spiralizer or peeler to create thin strips. Set aside.

    In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

      Stir in the red pepper flakes and grated ginger, cooking for another 30 seconds, allowing the spices to release their flavors.

        Add the zucchini noodles to the skillet and toss to coat with the garlic and spices. Sauté for 2-3 minutes, or until the noodles are tender but still slightly crunchy.

          Pour in the soy sauce and rice vinegar, mixing well until the noodles are evenly coated. Cook for an additional 1-2 minutes to heat through.

            Season with salt and pepper to taste.

              Remove from heat and stir in the chopped green onions and crushed peanuts for added texture and flavor.

                Serve immediately, garnished with fresh cilantro on top for a burst of color and freshness.

                  Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 4