Korean Zucchini Noodles

Delicious Korean Zucchini Noodles are healthy and a delicious way to use your summer zucchini. Made with kale, spinach, cauliflower, bell peppers, and a simple sauce!

This Korean Zucchini Noodles was inspired by the traditional dish JapChae which is made with sweet potato noodles. JapChae is one of our families’ favorite meals. I always keep it in our menu rotation especially during the winter months. I love how nutritious and hearty it is but also much lighter than traditional pasta or wheat noodles. If you haven’t tried JapeChae I hope you do soon! Don’t be afraid to veer off the recipe a little and use the veggies and protein you have on hand. The recipe is very forgiving and meant to be adapted. As long as you follow the sauce portion, you will be golden.

We have had good luck with our zucchini this summer in our garden, so I’ve been baking and trying to use the zucchini in various creative ways. In fact, most of these ingredients came from our garden this summer, which is very exciting because 2 years ago I never thought I would or could garden. Little by little though we have been learning and implementing what we are learning. The garden as been a lovely family activity, I am so glad that my kids enjoy it, and they are reaping the reward of their hard work which has been a beautiful lesson to see.

What you need to make this recipe:

• Organic zucchini and/or yellow squash
• Organic Kale
• Organic Spinach
• Organic Bell peppers (always by organic or leave this out)
• Organic Cauliflower rice (frozen)
• Bone or vegetable broth (bone broth will give it an incredible flavor)
• Garlic
• Onion
• Coconut aminos
• Avocado oil
• Black sesame seeds

This recipe is loaded with nutritious vegetables. I have kept my version vegetarian, but you could absolutely add beef or chicken, or even top with eggs. In traditional Japchae the sauce is different from what I am using here, but I found I didn’t need any sweetener added. The combination of the garlic, onion, bone broth and coconut aminos create an amazing flavor that is slightly sweet and salty.

Korean Zucchini Noodles

---

• Author: Breghan
• Total Time: 35 minutes
• Yield: 6–8 cookies 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Delicious Korean Zucchini Noodles are healthy and a delicious way to use your summer zucchini. Made with kale, spinach, cauliflower, bell peppers, and a simple sauce!

---

Ingredients

Scale 1x2x3x

5 organic zucchini and/or yellow squash

1 cup kale, chopped

1 cup spinach, chopped

1 bell pepper, diced

2 cups cauliflower rice

1 cup bone or vegetable broth

7 garlic cloves, minced

1 onion, diced

4–5 Tablespoons coconut aminos

3 Tablespoons avocado oil

2 Tablespoons sesame seeds

---

Instructions

• In a large Dutch oven add avocado oil, chopped bell peppers, onion, and garlic. Sauté about 5 minutes.
• Chop kale and spinach and add to the pot.
• Spiralize the zucchini and/or yellow squash and add to the Dutch oven along with the rest of the ingredients. Stir until well mixed and cover with lid.
• Stir occasionally, let cook until zucchini is tender and cooked to your liking, about 20-30 minutes. Salt/pepper to taste. Enjoy!

Equipment

spiralizer

Buy Now →

Notes

Keep in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: dinner, lunch
• Method: stovetop
• Cuisine: paleo

Keywords: Korean dishes, chap chae, korean zucchini noodles