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Best Asian Garlic Paleo

Best Asian Garlic Paleo Noodles for Flavor Lovers

Discover the Best Asian Garlic Paleo Noodles, a flavorful and healthy gluten-free option for dinner lovers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 large cooked spaghetti squash Provides a delicious, gluten-free noodle base.
  • 1/2 medium zucchini Adds a refreshing crunch.
  • 1/2 large carrot Brings natural sweetness and vibrant color.
  • 1 small red bell pepper Offers mild sweetness.
For the Sauce
  • 2/3 cup coconut aminos A soy sauce alternative.
  • 1/4 cup full-fat coconut milk Adds creaminess and depth.
  • 2 tablespoons fresh grated ginger Releases a warm, zesty flavor boost.
  • 2 tablespoons red curry paste Introduces spice and complexity.
  • 2 tablespoons fish sauce Enhances savoriness.
  • 6 medium/large garlic cloves Delivers a robust aroma.
  • 6 large Medjool dates (pitted) Natural sweetener balancing out the dish's heat.
For the Crunch
  • 1/2 cup fresh cilantro Brings brightness and freshness.
  • 1/4 cup roasted cashews or peanuts (chopped) Provides a delightful crunch.

Equipment

  • Blender
  • oven
  • baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Cut the large cooked spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, then place cut-side down on a baking sheet. Bake for about 25 minutes, or until the flesh is tender.
  2. While the spaghetti squash is baking, gather a blender and combine coconut aminos, coconut milk, fresh grated ginger, red curry paste, fish sauce, garlic cloves, and Medjool dates. Blend until smooth.
  3. Once the spaghetti squash has finished baking, use a fork to scrape the strands into a large mixing bowl. Add in the chopped zucchini, carrot, red bell pepper, fresh cilantro, and chopped cashews.
  4. Pour the creamy sauce over the combined noodle and vegetable mixture. Toss thoroughly, coating the noodles and vegetables with the sauce.
  5. Serve the noodles either chilled or reheated in a skillet over medium heat. Enjoy!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 2500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

The noodles are best enjoyed fresh, but store leftovers in an airtight container for up to 3 days.

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