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Kimchi Zoodles

These Kimchi Zoodles are Paleo, Vegan, and Whole30! They’re a delicious, easy side dish that comes together in less that 20 minutes. This dish has low-carb zucchini noodles, gut-friendly kimchi, and simple Asian flavors! They’re perfect for every occasion!

Kimchi Zoodles

I thought of this recipe on a whim a few weeks ago, and I couldn’t get it out of my head! It’s so distinctly simple, yet delicious! Kimchi can be quite an acquired taste, but it’s perfect with zucchini noodles, carrot, onion, and red bell pepper! The extra veggies tone down the tartness of the kimchi. Plus, the coconut aminos and sesame oil add just a little bit more Asian flavor.

This recipe is vegan and vegetarian, but I think it would be delicious with some meat on top! Chicken, salmon, or even tofu would be incredible! It’s a lovely side dish or light main, so it’s perfect for all occasions. It’s also nut-free, which means virtually everyone can enjoy it.

Kimchi Zoodles

I’ll let you in on a little secret: I’m not a huge fan of zucchini. In fact, I once tried it as a banana substitute in a smoothie, to no avail. It was gross. Raw zucchini is just the worst. I love zucchini best when it’s sauteed to the point where it’s almost burnt. At that point, it’s super soft, sweet, and caramelized. For this reason, I’ve never loved zoodles (zucchini noodles); they just never seem “worth it” to me. They get soggy so quickly, and frankly, I’d rather eat spaghetti squash or swoodles (sweet potato noodles). These kimchi zoodles, however, changed my mind!

Ever since my mom made kimchi a few weeks ago, I’ve been trying to eat it daily. It’s fermented and full of probiotics, so it’s fantastic for gut health! Plus, it is chock-full of vitamins and nutrients. The only problem is . . . I don’t like how it tastes. It’s so spicy, I can barely choke it down. I’m getting better at stomaching it, but mostly because I’ve come up with a few ways to eat it.

Kimchi Zoodles

One way I’ve been eating my kimchi is with tuna and mustard. I know that sounds absolutely disgusting, but I promise it isn’t! The other way is in these kimchi zoodles. They’re just so fun! For some reason, noodles are just more fun to eat than normal food. There are days when all I want to do is faceplant into a bowl of noodles . . . you feel?

Through my Whole30 reintroduction, I figured out that I can tolerate brown rice and lentils very well, so I enjoy pasta made from them as an occasional treat! Despite this, vegetable noodles are so much better — they’re packed with nutrients and fiber that just aren’t present in beans and grains. That’s why these kimchi zoodles are so great! I won’t tell if you use regular noodles, though. 😉

Kimchi Zoodles

I topped mine with sesame seeds and scallions for extra flavor and crunch. You should too!

Oh yeah . . . Happy Valentine’s Day, everyone! For those of you with significant others, I hope you have a lovely day. For those of you who are single (hey, me too!), treat yourself today. Preferably with some noodles and chocolate . . . lot’s of chocolate. That’s what I’m doing!

p.s. Here are some of my favorite Valentine’s Day recipes:

Enjoy!

Kimchi Zoodles

Kimchi Zoodles

Print Recipe
Kimchi Zoodles
Kimchi Zoodles
Course Side Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Kimchi Zoodles
Instructions
  1. Chop the onion, carrot, and red bell pepper finely. Heat the oil in a large skillet over medium heat and add the vegetables. Saute until they are soft.
  2. Spiralize the zucchini using Blade B. Place them in a colander and sprinkle with sea salt. Place the colander in the sink to drain.
  3. Add the spinach to the pan and cook until it wilts. Then, add the kimchi and cook until the excess liquid evaporates.
  4. Add the drained zoodles to the pan and saute quickly, stirring occasionally, until they soften. Add the coconut aminos and sesame oil and cook. Season with salt to taste and serve.

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