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Asian Garlic Paleo Whole30 Noodles

Asian Garlic Paleo Whole30 Noodles for a Flavorful Feast

Indulge in Asian Garlic Paleo Whole30 Noodles, a delightful, healthy alternative packed with vibrant flavors and satisfying textures.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 medium Spaghetti Squash Cooked by baking halved squash until tender.
  • 1 cup Zucchini Any firm vegetable can be substituted.
  • 1 medium Carrot Can be julienned or omitted if desired.
  • 1 medium Red Bell Pepper Any color bell pepper can be used.
  • 1 cup Fresh Cilantro Chopped parsley can be a substitute.
For the Sauce
  • 1/4 cup Coconut Aminos Soy sauce or tamari can be used but adjusts flavor.
  • 1 can Coconut Milk Almond milk can be used for a lighter option.
  • 1 tablespoon Fresh Grated Ginger Ginger powder can be a substitute in lesser amounts.
  • 1 tablespoon Red Curry Paste Chili paste can be used or omit for milder.
  • 1 tablespoon Fish Sauce Can be omitted or substituted with vegan alternative.
  • 4 cloves Garlic Cloves Smaller cloves can be used for less heat.
  • 2 whole Medjool Dates Maple syrup or sugar can provide sweetness.
For the Topping
  • 1/2 cup Roasted Cashews or Peanuts Any nut or seed can work as topping.

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Mixing bowl
  • Fork

Method
 

Preparation Steps
  1. Preheat oven to 450°F (232°C). Cut spaghetti squash in half, scoop out seeds, brush insides with olive oil, and place cut-side down on a baking sheet lined with parchment paper. Bake for 25–45 minutes until fork-tender.
  2. While the squash bakes, blend coconut aminos, coconut milk, fresh grated ginger, red curry paste, fish sauce, garlic cloves, and Medjool dates in a blender until smooth and creamy.
  3. Once the spaghetti squash is done, scrape the flesh with a fork to create noodle strands. Transfer noodles to a large mixing bowl.
  4. Prepare the vegetables by julienning zucchini and carrot, and slicing red bell pepper into thin strips. Add to the mixing bowl with the spaghetti squash noodles.
  5. Pour the prepared sauce over the noodles and vegetables. Toss gently until well-coated in the rich sauce.
  6. Serve warm or chill in the refrigerator for about 30 minutes before serving. Enjoy as a light main course or side.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 25gProtein: 8gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 1500IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

Adjust garlic and ginger levels to your taste. Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep sauce separate until serving.

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