Best Asian Garlic Paleo Whole30 Noodles
Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂
Unreal. That’s the word that I like to pair with these noodles. Pow! Bam! The flavor hits you in the face and immediately you try not to scarf down all four servings in one sitting.
Light and flavorful noodles drenched in spicy asian garlic sauce is just what the doctor orders.
So, pull up your favorite bowl, grab your chop sticks, and get a large napkin, because excuse me, but major drool worthy.
This stack of whole30 noodles is mind blowingly easy to make!
I’ve been in a tax season funk, BECAUSE who doesn’t just jump for joy at tax season?
The trips back and forth to town, the paperwork, the stress- it’s all just too much joy for one person. 😉
When the stress died down, my brain finally felt free to think about eating again. And my appetite arouse like a hungry lion- a noodle lion!
asian garlic noodle need to know
These noodles didn’t disappoint. So let me brief you on the highlights that stuck out to me:
- Light and refreshing! These noodles don’t sit in your tummy like a log after eating them… even if you eat more than one serving (I totally know from experience!). Veggie power.
- The sauce!!! You guys, the sauce!!!
- Make it raw or cook everything to your liking. My personal preference is raw- the crunch factor and spice is outta this world.
- EASY. Make it!
That pretty much covers it. Too good to stay away from. Too good to leave alone.
Welcome to noodle heaven people! If you didn’t know this about me- I major love noodles! The veggie kind that is.
First, there was the asian zucchini noodle bowl. Then the thai chicken noodles, the popular spicy paleo noodles, and of course these epic lo mein carrot noodles. The noodle craze is alive and well people!
- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
| Info |
| Prep Time | 10 minutes |
| Servings |
servings
|
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles).
Rate this recipe!
Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). |
Ingredients
Noodles
Sauce
|
- Puree ingredients for sauce in a blender.
- In a large bowl incorporate ingredients for noodles, pour sauce in, and mix together. Serve recipe hot or cold. Personally, I like it best served as is- chilled. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.
|
Nutrition Facts
Best Asian Garlic Paleo Whole30 Noodles
Amount Per Serving
Calories 389
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 4g
20%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 1554mg
65%
Potassium 609mg
17%
Total Carbohydrates 62g
21%
Dietary Fiber 15g
60%
Sugars 30g
Protein 6g
12%
Vitamin A
80%
Vitamin C
101%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
|
|
69Comments
Add yours+ Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
That is one beautiful looking dish you created, and that spicy asian garlic sauce …yeah that is the big WOW factor!! love this recipe
Thank you Albert!
That sauce sounds amazing! I love new veggie-filled recipes. This one looks delicious!
Thank you Melissa! Hope you love it. 🙂
This looks so delicious! just wondering…what are the measurements per serving?
Hi Dae, I don’t have the exact measurements for each serving, sorry!
I just have a question wouldn’t that be a lot of fat and sugar for one meal? I’m counting macros a lil bit and I would almost past my fat intake in one seating.
Hi Mar, I don’t count calories or what I eat, I just eat real food and enjoy it! 🙂
What can I sub for Red Curry Paste if I can’t do nightshades(peppers)?
You can add something else with spice 🙂 Totally up to you. Or you can leave it out.
Hi Kaylie – just wondering about the ginger – if I use the powder instead of grating it, is it still 2 tablespoons? Or is it less since the powder is more finely ground? Thanks!
Hi Lindsay, I would do less- to taste. 🙂
This was FANTASTIC! Added some thinly sliced skirt steak-ate it all warm. You are right; the sauce is to die for!
Thank you Shelly!
Hi, I’ve been looking into Paleo diet & I’m very interested in loosing weight. But most things are very high in sugar, and I’m diabetic. Do u still recommend the diet for me?
Hi Yolanda, you can easily adjust the meals to be lower in sugar to fit your needs. 🙂
I love God, I love this and so glad you are healthy Jane
I made this and loved it! I used curry powder instead of red curry paste and didn’t have any cilantro and my fish sauce had sugar in it which isn’t Whole30 compliant so I disn’t use any, but I followed the rest of the instructions and it was spicy and delicious. I only needed half of the sauce recipe for a whole spaghetti squash. Thank you for spicing up my Whole30 experience! #day8
Hi. Any substitutions for the dates in the sauce? I’m not on whole 30 so if it’s just for sweetening what else can I use? Thanks
Hi Lori, you can use sugar or maple syrup. 🙂
Hi Kaylie! If I was using maple syrup or honey as a substitute, how much do you think I should use as an equivalent to the dates in this recipe?
Hi Leigh, I would use about 2 tablespoons maple syrup in place of dates and then taste it. 🙂
Hi! I am vegan but I would love to try this- is the fish sauce required and if so, is there a possible substitute? Thanks! 🙂
Hi Fiona, you can totally leave out the fish sauce. 🙂
I have searched high and low for spaghetti squash, and to no avail. It’s july so I know it’s out of season. Do you think zucchini noodles would do well or spiralized sweet potato? Thanks
Any of those should totally work! 🙂 Enjoy.
Wayyy too much sauce for one squash, and rather salty with the 2/3 c aminos. Would definitely recommend adjusting these portions down.
I just made this and it is DELICIOUS! I put less ginger/garlic/Coconut aminos than recipe called for and it was still awesome, spicy, sweet, crunchy!!
Great to hear Lauren!
Just curious is the calorie count for the whole recipe?
Hi Amy, it’s per serving. 🙂
I’m curious about this being paleo (low carb) if your nutritional info is accurate??
This is delicious. I made it this weekend and have already made a second batch. I added more zoodles and carrots than the recipe called for to make it go further. Very good! Thanks for this delicious recipe.
Great to hear, thank you Sarah!
This recipe is great but I just want to add that my spaghetti squash took 45 min on 450 to cook not 25. Still super tasty! Thanks!
This is so tasty! Thanks for the healthy recipe. I bought my red curry paste at our local Asian food store and boy is it hot! I added a little more coconut milk. I have extra sauce leftover. I think I may try adding a tablespoon of cashew butter and cook some chicken in toasted sesame oil the next time around. Will be pinning on my tried it, loved it board! Your blog is very fun to read and I cant wait to try more of your recipes!
Thank you so much Amy!
This was so so good. We aren’t on a diet or anything – just were looking for something new to use up some leftover red curry paste and we loved it. Also loved undercooking the squash a bit to get a more crunchy texture. Excited to try it with maybe steak? Salmon? May add more veggies next time as well. Thank you!
Great to hear Lori!
This sounds so yummy! Where do I find coconut animos?
Hi Tanya, I get it through amazon or at any local grocery store. 🙂
This looks amazing but I’m wondering why it has so many carbs. (???) We are low carb but not strict now that we are at our ideal weight but what could be high carb other than dates which I could probably leave out or sub out if you have any recommendations. Thanks for any advice!
My husband and I both love this!!! Thank you so much, it is delicious!!! My husband had said before that he didn’t like Spaghetti squash, now he does and I have to make extra so he has leftovers for his lunch the next day 🙂
This recipe is amazing. I’ve made it twice and it’s a hit every time.
Thank you Lauren!
Is there a possible substitute for fish sauce?
Hi Kristi, you can leave it out. 🙂
Hi – i have never bought or cooked a spaghetti Squash. After baking it, how do you turn it into noodles? Thank you.
Hi Anne, use a large fork to scrape the squash out of it’s shell, then separate and they will look like noodles. 🙂 Enjoy!
What can I substitute for the coconut milk? Cannot tolerate it.
Hi Kathleen, you can sub for almond milk.
This was AWESOME! I roasted the spaghetti squash for longer, and I also roasted all the vegetables alongside the squash (tossed them with olive oil in a 13×9 and stirred a few times) because I knew my husband would not care for the vegetables raw. I steamed some sugar snap peas and threw them in. I omitted the garlic cloves from the sauce and instead sautéed them along with the cooked spaghetti squash before stirring in the vegetables and sauce.
I also subbed a few tablespoons of honey for the dates. One caution I would add is that if you are feeding this to kids, leave the sauce on the side and just put a little bit on theirs. My kids liked it but did not want too much sauce.
This was fantastic! I used a bit of maple syrup instead of the dates and left the garlic out. So yummy! Even my son loved it!
Thank you Sheri! So glad you enjoyed it 🙂
This was amazing. For the sauce I nixed the fish sauce but added some raw almond butter. For the dish as a whole I added chunks of Leftover chicken breast that I had on hand and whatever veggies were in the fridge: organic carrots, zucchini and skinny string beans. No photos because my husband and 7YO and I ate the entire pan.
This looks amazing! Going to cook it next week for meal prep. Will doing 2 tablespoons of maple syrup cut the sugar from the dates? Not sure how much sugar dates have. Thank you 🙂
Thank you! 1-2 tbsp maple syrup will work great!
This was INCREDIBLE, holy cow. Only changes I made was I used four dates instead of six & added shredded chicken for that protein kick. I’m already excited for the next time I can make this for my family !
Great to hear, thank you Vanessa!
Hi I’m in the process
Would love to try this but the fish sauce you linked has sugar in it (as do the brands at my grocery store) – suggestions fo make it Whole 30?
Hi Amanda, you can omit it and it will work out!
This was delicious! I omitted 2 dates and added a scoop of peanut butter. It was so satisfying! Thank you for creating such a wonderful recipe!
Great to hear Grace! Thank you 🙂
I made the sauce and it’s a bit spicy. Is there anything I could add to tone down the spice level? Thank you!
Hi Sue, you can reduce the amount of garlic and that will help!
Yum! Always looking for new ideas.
This was good but very salty. It seems like a lot of fish sauce and curry paste and coconut aminos; not sure what spiked up the salt in the sauce!? I love Asian foods and I love it being Whole30… need to adjust one of the above ingredients.