Make easy Asian zucchini noodles with shiitake mushrooms, garlic, and a savory sauce for a flavorful low-carb dinner ready in 20 minutes.
Fresh, savory, and ready in only 20 minutes, this Easy Asian Zucchini Noodles With Shiitake Mushrooms Recipe is a flavorful low-carb alternative to traditional noodles. Crisp spiralized zucchini, tender shiitake mushrooms, onion, and garlic come together in a simple skillet dinner.
The savory sauce lightly coats the vegetables without overwhelming their fresh flavor. Cooking the zucchini noodles briefly helps them stay slightly crisp while preventing excess moisture from collecting in the skillet.
Serve these Asian-inspired zoodles as a light main course, a colorful vegetable side dish, or a base for grilled chicken, shrimp, steak, salmon, or tofu. Coconut aminos and honey can be used for a Paleo-friendly variation.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients
For the Asian Zucchini Noodles
1/4 cup soy sauce or coconut aminos
1 tablespoon dark brown sugar or honey
1 teaspoon oil
1/4 cup minced onion
2 cloves garlic, minced
2 packages shiitake mushrooms, sliced
4 large zucchini, spiralized into noodles
Optional Garnishes
Sesame seeds
Sliced green onions
Crushed red pepper flakes
Directions
Step 1: Prepare the Sauce
Whisk the soy sauce and dark brown sugar together in a small bowl until the sugar dissolves. For the Paleo-friendly variation, use coconut aminos and honey. Set the sauce aside.
Step 2: Cook the Onion
Heat the oil in a large skillet over medium-high heat. Add the minced onion and cook for about 2 minutes, stirring occasionally, until softened and fragrant.
Step 3: Add the Garlic
Add the minced garlic and cook for approximately 30 seconds, stirring continuously. Avoid browning the garlic because it can develop a bitter flavor.
Step 4: Sauté the Mushrooms
Add the sliced shiitake mushrooms to the skillet. Cook for 4 to 5 minutes, stirring frequently, until the mushrooms are tender and lightly browned.
Step 5: Simmer the Sauce
Pour the prepared sauce over the mushroom mixture and stir until combined. Let the sauce simmer for about 1 minute so the flavors blend and the vegetables become lightly coated.
Step 6: Add the Zucchini Noodles
Add the spiralized zucchini noodles to the skillet. Use tongs to gently toss the zoodles with the mushrooms and sauce until evenly coated.
Cook for 1 to 2 minutes, just until the zucchini noodles are warm but still slightly crisp. Do not overcook them because they can quickly become soft and watery.
Step 7: Garnish and Serve
Remove the skillet from the heat and divide the Asian zucchini noodles among serving bowls. Garnish with sesame seeds, sliced green onions, or crushed red pepper flakes, if desired.
Serve warm as a light main course or add grilled chicken, shrimp, steak, salmon, or tofu for a more substantial meal.
Notes
For the best texture, cook the zucchini noodles only until heated through. Prolonged cooking can make them soft and cause them to release excess moisture.
To reduce moisture, lightly salt the spiralized zucchini and let it rest for 10 minutes. Pat the noodles dry with paper towels before adding them to the skillet.
Store-bought zucchini noodles may be used if you do not have a spiralizer.
For a Paleo-friendly and soy-free variation, replace the soy sauce with coconut aminos and use honey instead of dark brown sugar.
For a gluten-free version, use soy sauce specifically labeled gluten-free or substitute gluten-free tamari or coconut aminos. Check all packaged ingredients for appropriate gluten-free labeling and prevent cross-contact when cooking for someone with celiac disease or gluten sensitivity.
Add crushed red pepper flakes or a drizzle of your preferred hot sauce for additional heat. Check the hot sauce label if the dish must meet specific gluten-free or Paleo dietary requirements.
Refrigerate leftovers in an airtight container for up to 2 days. The zucchini noodles will soften and release additional moisture as they sit.
