Kimchi Noodles

About

There are many different ways to eat zucchini noodles, but these are one of my favorites made with delicious Korean flavors. Ginger and garlic are sauteed with fresh sliced shiitake mushrooms and spicy, tart kimchi. The zucchini noodles are added to the pan with the mixture ever so briefly, so the noodles are still crunchy (and not watery at all). The finished noodles are topped with sliced scallions. These noodles would be great served with steak, chicken, or salmon!

What kind of mushrooms should I use?

Please use fresh shiitake mushrooms. If you cannot source fresh shiitakes, use dried shiitakes. If you need to substitute the shiitakes use portobello.

Why are the noodles salted at the end?

The noodles should be salted at the table to prevent the noodles from watering out and losing their slightly crunchy texture.

Serving suggestions

Serve this delicious Korean-flavored side dish with other Keto dishes like Low Carb Korean Spicy Sardine Bowls:

Ingredients

1 tablespoon extra virgin olive oil
2 clove garlic
2 teaspoon ginger
2 each shiitake mushrooms, raw
8 oz zucchini
1 teaspoon sesame oil

Instructions

Spiralize the zucchini noodles and set them aside.
Heat a medium-sized nonstick skillet over medium heat until hot. Add in the olive oil and swirl the pan. Add in the minced garlic and ginger and stir fry for 30 seconds. Add in sliced shiitake mushrooms and cook for another 30 seconds or until the shiitake is translucent. Add a pinch of salt to the mix and stir.
Add in chopped kimchi and saute for 30 seconds.
Add in the zucchini noodles and cook briefly for about 30 seconds or less, tossing them in the mushroom mixture.
Drizzle with sesame seed oil. Be sure to salt the noodles after serving, so they do not water out but are flavorful.