Asian Zucchini Noodles are a Whole30 and Paleo friendly way to enjoy your favorite Asian noodles without the guilt.

They are so easy to make and surprisingly, the whole family loves them.

One of the best Korean Zucchini Noodles

The recipe looks long, but in reality, this is a very simple, fast recipe that cooks in 10 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Worldwide
Servings 4 serves
Calories 308 kcal


  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 1 1/2 tbsp Asian sesame oil
  • 220 g lean beef very thinly sliced
  • 1/2 onion very thinly sliced
  • 1 egg beaten
  • 3 zucchini medium
  • 1 carrot medium
  • 2 green onions green parts only, cut into 1" lengths
  • 2 garlic cloves finely minced
  • 4-5 fresh mushrooms very thinly sliced
  • 170 g fresh baby spinach and/or baby kale
  • 1 tbsp sesame seeds
  • 3 tbsp cooking oil


  • In a small bowl, whisk together the soy sauce, honey and sesame oil. In a large bowl, combine the beef and the onions. Pour in just 1/3 of the soy/honey/sesame oil mixture (and reserve the rest of the sauce for later). Set beef/onions aside to marinate on the counter while you prepare the rest of recipe.
  • Using a spiralizer on "spaghetti" setting (about 1/8-inch), spiralize the zucchini. Cut the zucchini noodle strands into easy-to-eat lengths, then set zucchini aside. Spiralize the carrots using the same setting. Cut carrot strands into 2" lengths to make it easier to stir fry. Gather all the remaining ingredients and have them nearby the stove for easy access. The rest of this recipe only takes 10 minutes!
  • Heat a wok or large saute pan over medium-high heat. When hot, swirl in a little cooking oil. Pour in the beaten egg and tilt the pan so that the egg cooks in a thin, even layer. Cook until set on the edges and bottom, flip the egg and cook until firm. Remove egg to cutting board and julienne into thin strips. Place egg strips into a large serving bowl or platter.
  • Give the pan a good wipe if needed, return to medium-high heat. When hot, swirl in some cooking oil. Add in the green onions, garlic, mushrooms, spiralized carrots. Stir fry for 30 seconds until the green onions are bright green and the carrots have softened slightly. Add in the spinach/kale and stir fry for 30 seconds until the leaves have softened. Remember the reserved soy/honey/sesame oil sauce we set aside? Pour in just half of that sauce and toss well. Remove the vegetables to the large serving bowl with the egg.
  • Give the pan a good wipe if needed, return to medium-high heat. When hot, swirl in cooking oil. Add in the zucchini noodles and stir fry until the skin of zucchini is vivid green, and the zucchini begins to turn transluscent. The zucchini should still hold some of its curly shape. Take care not to overcook the zucchini. Pour in the last of the soy/honey/sesame oil sauce. Toss very well and let the zucchini absorb some of the sauce. Remove the zucchini noodles to a large bowl.
  • Give the pan a good wipe, return to HIGH heat. When hot, swirl in cooking oil. Add in the beef and onion to the pan, use your spatula to spread out the ingredients all over the pan. Let cook, undisturbed for 15-30 seconds, until the edges of the beef turn brown, but is still red in the middle. Toss and flip the beef and onions, stir fry until cooked to your liking.
  • Now lets add everything back into the pan. Add in the egg, vegetables, zucchini noodles. Toss well and give it a taste. Season with additional soy sauce, if needed. Sprinkle with sesame seeds and serve.


Calories: 308kcalCarbohydrates: 20gProtein: 19gFat: 17gSaturated Fat: 2gCholesterol: 76mgSodium: 1117mgPotassium: 1028mgFiber: 3gSugar: 14g
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