Paleo Crispy Noodles

Elevate your healthy cooking game with these irresistible Paleo Crispy Noodles, a delightful twist on the classic crispy noodle dish that’s grain-free, gluten-free, and packed with flavor. Made from spiralized zucchini and coated in a light blend of arrowroot flour and savory coconut aminos, these noodles are pan-fried to golden perfection in coconut oil, creating a crispy texture that’s beautifully balanced by the fragrant hint of sesame oil and a touch of garlic and onion powder. Topped with fresh green onions and crunchy sliced almonds, this quick 35-minute recipe is perfect as a side dish or a light, paleo-friendly main course. Whether you're craving a guilt-free comfort food or looking to impress with a unique, wholesome creation, these crispy zucchini noodles are your answer!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large Zucchini
• 3 tablespoons Arrowroot flour
• 2 tablespoons Coconut aminos
• 1 tablespoon Sesame oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 large Eggs
• 3 tablespoons Coconut oil
• 2 stalks Green onions
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Sliced almonds

Directions

Step 1

Begin by spiralizing the zucchini into thin noodles. Use a spiralizer or a julienne peeler, and place the noodles in a large mixing bowl.

Step 2

Add the arrowroot flour to the noodles and gently toss to coat evenly. Set aside.

Step 3

In a small bowl, combine the coconut aminos, sesame oil, garlic powder, and onion powder. Mix well and pour over the zucchini noodles. Toss to combine.

Step 4

Crack the eggs into a separate bowl and beat them lightly with a fork. Pour the beaten eggs over the zucchini noodles, ensuring an even distribution. Sprinkle with salt and black pepper.

Step 5

Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. After the oil has melted and heated, add half of the zucchini noodle mixture to the skillet. Use a spatula to spread it evenly across the pan.

Step 6

Cook the noodles over medium heat for about 5 minutes on one side, or until they are golden brown and crispy. Carefully flip the mixture and cook the other side for another 5 minutes.

Step 7

Once the noodles are crispy, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil.

Step 8

Repeat the process with the remaining zucchini noodle mixture, adding more coconut oil to the skillet if needed.

Step 9

Chop the green onions, and sprinkle them over the crispy noodles, along with the sliced almonds.

Step 10

Serve hot as a side dish or a light main course. Enjoy your Paleo Crispy Noodles!

Nutrition Facts

Serving size	(765.4g)

Amount per serving	% Daily Value*
Calories	1057.9

Total Fat 75.2g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 372mg	0%
Sodium 6626.1mg	0%
Total Carbohydrate 74.2g	0%
Dietary Fiber 8.6g	0%
Total Sugars 42.4g
Protein 22.4g	0%

Vitamin D 82IU	0%
Calcium 230.0mg	0%
Iron 4.8mg	0%
Potassium 1494.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 8.4%

Carbs: 27.9%