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!
Best Asian Garlic Paleo Whole30 Noodles
Ingredients
- 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
Instructions
- 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.
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).