These Chinese zucchini noodles are one of those fresh, no cook dishes we love to make as a team for an easy side on a warm day. Spiralized zoodles tossed in a nutty, spicy sauce, which for us is exactly what real food for real life is all about.
This refreshing Chinese zucchini noodles recipe is nutty and spicy, making it an easy side dish. Packed with fresh ingredients and bold flavor, it comes together in just 35 minutes and the spice level is easy to customize to your taste. You can also add your favorite protein to turn these Chinese zucchini noodles into a delicious main meal.
What makes these Chinese zucchini noodles so good is the no cook sauce. A nutty tahini and chili blend clings to every fresh spiralized strand.
Watch the Recipe Video
Watch how this chinese zucchini noodles comes together, step by step.
Why You Will Love This Chinese Zucchini Noodles
- Fresh and no cook. Just spiralize and toss.
- Nutty and spicy. A bold tahini chili sauce.
- Easy to customize. Adjust the spice to taste.
- Light and healthy. A low carb noodle swap.
- Versatile. A side or a main with protein.
What Makes This Chinese Zucchini Noodles So Good
Spiralized zucchini, the mild summer squash, makes a fresh, low carb noodle that soaks up the sauce.
A nutty sauce clings to it. Tahini, sesame, and chili oil make it rich and spicy.
Salting keeps it from getting watery. Draining the zoodles first helps the sauce cling.
A spoonful of tahini, the smooth sesame seed paste, gives the sauce its rich, nutty body and creamy texture.
Optional Pro Tip: Salt and Drain
Salt and drain the zoodles. It removes excess water.
Squeeze them well. So the sauce clings instead of pooling.
Tips for the Best Chinese Zucchini Noodles
- Spiralize the zucchini. Or use a mandoline or knife.
- Cut the strands shorter. So they are easier to toss.
- Salt and drain. For 30 minutes to remove water.
- Squeeze out moisture. So the sauce is not watery.
- Whisk the sauce smooth. Until creamy and combined.
- Adjust the spice. More or less chili to taste.
- Toss to coat. So every strand is covered.
- Garnish with sesame. And green onion.
Variations and Add Ins
These Chinese zucchini noodles are easy to customize.
- Add protein. Shredded chicken, tofu, or shrimp.
- Use almond butter. In place of the tahini.
- Make it spicier. More chili oil or chili powder.
- Add crunch. Chopped peanuts or cashews.
- Add vegetables. Shredded carrot or cucumber.
- Use maple syrup. In place of the honey.
- Add lime. A squeeze for extra brightness.
- Serve it chilled. A refreshing cold noodle dish.
How to Store
Store the Chinese zucchini noodles in an airtight container in the refrigerator for up to two days. Keep in mind they release water as they sit, so they are best fresh.
For meal prep, store the sauce and the salted, drained zoodles separately, then toss them together just before serving for the best, least watery texture.
Serving Suggestions for Chinese Zucchini Noodles
These Chinese zucchini noodles are a refreshing side dish, wonderful alongside grilled or stir fried proteins and other Chinese favorites.
To turn them into a main, top with shredded chicken, tofu, or shrimp. They are lovely served cool or at room temperature on a warm day.
For serving, pile the noodles into bowls and finish with toasted sesame seeds, sliced green onions, and an extra drizzle of chili oil if you like more heat.
- As a side dish. With grilled proteins.
- As a main. Topped with chicken or tofu.
- Chilled. A refreshing cold noodle dish.
- With sesame and green onion. For a fresh finish.
To turn these into a main, they are wonderful alongside our creamy Cajun chicken pasta, a great one to try.
Frequently Asked Questions
What are Chinese zucchini noodles?
They are spiralized zucchini, or zoodles, tossed in a nutty, spicy no cook sauce of tahini, sesame, chili oil, and garlic. A fresh, low carb noodle dish.
Why salt the zucchini first?
Salting and draining the zoodles draws out excess water, so the finished dish is not watery and the sauce clings to every strand.
Do I need a spiralizer?
A spiralizer is easiest, but a mandoline with a julienne blade or even a sharp knife works to cut the zucchini into noodle shapes.
Can I make it a main meal?
Absolutely. Top the noodles with shredded chicken, tofu, shrimp, or another favorite protein to turn the side into a satisfying main.
Can I use almond or peanut butter?
Yes. Almond butter or peanut butter make a great swap for tahini, giving a slightly different but equally nutty sauce.
How do I adjust the spice?
Use more or less chili oil and chili powder to control the heat. Start mild, taste, and add more for a spicier dish.
Can I make it ahead of time?
Store the sauce and drained zoodles separately and toss just before serving, since the noodles release water and soften as they sit.
Is it gluten free and vegan?
With coconut aminos and tahini, this dish is naturally gluten free, and it is vegan if you use maple syrup in place of the honey.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to two days, though they are best enjoyed fresh.
What should I serve with it?
It pairs wonderfully with grilled or stir fried proteins and other Chinese dishes, or top it with protein for a main.
Fresh, Nutty, and Spicy
These Chinese zucchini noodles toss fresh, spiralized zoodles in a nutty, spicy no cook sauce of tahini, sesame, and chili oil. Light, refreshing, and full of bold flavor, they come together in about 35 minutes with no stove required.
An easy side or a satisfying main with added protein, they are perfect for a warm day. Once you try them, these Chinese zucchini noodles will be a fresh favorite.
Craving another quick, better than takeout favorite? Our healthy orange chicken is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Chinese Zucchini Noodles with Spicy Sauce
Ingredients
Equipment
Method
- First, make your zoodles by using a spiralizer, mandoline slicer, or simply cutting the zucchini into small noodle shapes.
- If using a spiralizer, cut the zucchini noodles into shorter lengths.
- Toss the zoodles with salt and place them in a colander over the sink for 30 minutes.
- Next, add all the other ingredients to a mixing bowl and mix them together to form a simple sauce.
- After the zoodles have sat for 30 minutes, gently squeeze out the extra moisture and add them to the sauce mixture.
- Mix the zucchini well with the sauce to combine.
- Garnish if desired and serve.
Nutrition
Notes
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