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Garlic Noodles

Prep time 15 min
Cook time 10 min
Total time 25 min

Prep time 15 min
Cook time 10 min
Total time 25 min


I’m an equal opportunity noodle lover, and I think you should be too. That is, those of us living a lean, grain-free life should have just as many delightful noodle dishes to choose from as the grain-eating population.

Stand up for your right to have awesomely flavored veggie noodles!

Traditional garlic noodles are a seriously tasty, nostalgic dish that I found myself craving yesterday. The problem: there was no way that I was willing to take in all of the calories, fats and simple carbs found in a traditional grain+butter filled bowl of garlic noodles. No. Way. That would destroy my energy, leave me feeling bloated, and would reverse all the hard work that I put into my morning workout.

And so I decided to make the same exact noodle dish using zucchini instead of traditional angel hair noodles. Same flavors, same techniques, simply with a different noodle.

Holy. Moly. These Garlic Noodles are the real deal! Treat yourself to a bowl whenever you feel the craving for traditional noodles coming on. Enjoy!

Serves 4

4 Green Zucchinis

2 tablespoons olive oil

4 teaspoons garlic, minced

¼ teaspoon sea salt

½ teaspoon red pepper flakes

3 tablespoons fresh parsley, minced

1 teaspoon lemon juice


Use a vegetable peeler to remove the green skin from the zucchini. Cut each zucchini in half, widthwise, and run through a spiral slicer to create long, thin noodles. Set the noodles aside in a large bowl.


Add the olive oil to a small skillet over low heat. Stir in 3 teaspoons of the minced garlic and the sea salt. Continue to cook on low for 10 minutes until the garlic is foamy. Turn off the heat.


Stir in the remaining 1 teaspoon of garlic, red pepper flakes, parsley and lemon juice. Pour the warm dressing over the noodles and toss to combine. Season with additional salt and serve immediately. Enjoy!


Calories: 98
Fat: 7g
Carbohydrates: 8g
Sodium: 139mg
Fiber: 2g
Protein: 3g
Sugar: 3g

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