Melt the butter in a large skillet and add the olive oil and garlic. Cook for a minute or two then add some hot sauce to taste. Add the drained Palmini and stir well. Finally, add some grated …
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I’ll admit, I’m pretty new to Garlic Noodles. My understanding is that it’s a Western/Asian fusion dish, combining ingredients like butter, brown sugar, and Parmesan cheese with soy sauce, oyster sauce, and sesame oil. The star ingredient, of course, is garlic, which is common in both cuisines.
The tamari works well with toasted sesame oil, fresh ginger, rice wine vinegar, red pepper flakes, and scallions. The zucchini noodles soak up all of this good flavor and add a satisfying crunch. These Low-Carb Asian Noodles make a delicious side dish in the summer, or any time of the year.
Boil the noodles in a large pot of boiling water until pasta is al dente. Drain but reserve ½ cup of pasta water. Cube the butter. In a large bowl, add the cooked noodles, cubed butter, minced garlic, lemon juice, and reserved pasta water.
This Low-Carb Asian Noodles recipe uses zucchini noodles instead of wheat or soba noodles. This delicious side dish can be part of a low-carb, ketogenic, Atkins, diabetic, gluten-free, grain-free, or Banting diet. Make noodles out of zucchini using a spiralizer, or a mandolin. I use a blade that makes them approximately the same width as spaghetti.