Sesame Zoodles

These Sesame Zoodles are SO super easy...can be whipped up in minutes and are low carb! Perfect for lunch or a light dinner!

These Sesame Zoodles are SO super easy…can be whipped up in minutes and are low carb! Perfect for lunch or a light dinner!

Ok, so yes. Call me a sell out. Call me a bandwagon blogger. Call me all the names you want.

I could apologize to you…but really I don’t want to. Because it’s January, and while I was right there with you, eating myself into a carb coma, OD’ing on sugar treats and giving new gluttonous meaning to the term “holiday indulgence”…I’m now sitting here in 2015 with my head hung low in shame, and barely able to breathe due to the oxygen levels to my brain being cut off by my jean’s button.

Which, by the way, I refuse to take off my jeans. Because those yoga britches are a dirty mistress. Any pants that fit you comfortably when you’re a size 4 and also a size 12 are NOT your friend. Trust me on this.

So anyway, here we are. Staring at a giant bowl of Sesame Zoodles. This is what life is like now for me.

I mean, until Tuesday, when my no-carb diet will be over. You and I both know it.

I will tell you, though, Sesame NOODLES are one of my most favorite meals. I have made lots of versions and just love the simplicity of them. But last summer I jumped on the “Spiralize” bandwagon. (I have THIS Spiralizer from Paderno. It’s inexpensive and really great.) And since then I have LOVED spiralizing zucchini and making “zoodles”.

I won’t kid you and say that my kids love them. They will eat them, but they aren’t all, “Hey mom..can you whip up some Zuchinni Spaghetti”. It’s ok. I make them pasta usually when I’m making the Zoodles.

Anyhow, I have loved making my Sesame Noodles into Sesame ZOODLES. It’s such a great way to cut calories and carbs, and I promise you that I enjoy them just as much. Stay with me here…

These Sesame Zoodles are SO super easy...can be whipped up in minutes and are low carb! Perfect for lunch or a light dinner!

You can literally make these Sesame Zoodles in under 10 minutes, which is a bonus. Plus like regular Sesame Noodles, you can eat them warm or cold…and even in this case you could eat them raw! I actually prefer to lightly saute the Zucchini Noodles a little bit to take a little of the crunch out, making them more like noodles, but if you made them raw it would be a completely lovely sesame salad.

The Spiralizer is totally easy to use…

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You just attach the zucchini and then twist. My kids like to help do this part.

I generally make 2 Zucchini per person when eating the Zoodles as a meal. In this case I used 4 for my husband and I…


Again, I lightly sauteed them in a tiny bit of Olive Oil. The zoodles will release liquid as they cook, so drain them before tossing in your sesame dressing.

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The sesame dressing is simple to put together and you can make it as hot or mild as you like. I love to add Sriracha to mine.

These Sesame Zoodles are SO super easy...can be whipped up in minutes and are low carb! Perfect for lunch or a light dinner!

You can toss them with some extra sesame seeds too. If you want to make a heartier meal you can add some grilled shrimp and it’s delicious!

And again, the Spiralizer I use can be found HERE


Sesame Zoodles

  • Author: Cookies & Cups
  • Yield: serves 2 1x


Sesame dressing:

  • 1/4 cup soy sauce
  • 2 Tbsp Rice vinegar
  • 2 tsp Sriracha Sauce
  • 1 Tbsp creamy peanut butter
  • 2 cloves minced garlic
  • 2 Tbsp sesame oil


  • 45 medium zucchini
  • 1 Tbsp olive oil
  • *optional 2 Tbsp sesame seeds


  1. Whisk all the ingredients for your dressing together in a small bowl. Set aside.
  2. Using your Spiralizer, prepare zucchini into long noodles or ribbons.
  3. Heat oilve oil in large skillet over medium heat. Add “zoodles” to skillet and saute for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well!
  4. Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade.
  5. Toss with marinade and sprinkle with sesame seeds.
  6. Serve warm or cold.

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41 Responses

  1. These look amazing! I will definitely have to try them. Carb guilt is creeping up on me. That’s the one thing I really dislike about January… all the food guilt that floats around. Sad face. But with these, nothing to feel guilty about! Love ๐Ÿ™‚

  2. I got one of these for Christmas but have yet to try it out! These noodles look gorgeously delicious! Can’t wait to try them out.

  3. My spiralizer is due to be delivered tomorrow. I kept saying I didn’t need another gadget but I just can’t justify the carbs in pasta anymore so I caved. I’m looking forward to messing around with it. Thanks for the recipe!

  4. I love my spiralizer!! They’ve not available in Australia so I had to have it shipped over.
    I love zucchini pasta (this recipe looks great!) I also love using broccoli stem (it gives a thick noodle like an udon) and sweet potato for splash of colour!

  5. Kristin

    Okay. I’m hooked. Just bought the spiralizer. Another machine that needs space in my kitchen but….those zoodles look delicious. Thanks!

  6. Sell out? Whatever girl! Even dessert bloggers have to know when to eat healthy food from time to time. I think these noodles look awesome and delicious! You totally convinced me to order that spiralizer today. It’s something I have been telling myself that I need for my own healthy eating. Christmas was a carb and sugar blur for me. Bring on the sugar and carb free diet…even if it’s just a few days to detox!

  7. sarah

    I just got my spiralizer today, and I’m excited to use it soon! Question: do these work as leftovers as well, or are they best eaten right away? I see you say enjoy hot or cold, but I’m wondering if they’d hold up for lunch the next day. Thanks!

  8. Nicole

    I’ve been playing with zoodles for almost a year now. I use them in so many ways. I had been creating them using the julienne blade on my mandolin but just got a spiralizer for Christmas! The treatment I found that makes the zoodles taste the most like noodles is to put them in a colander and put salt on them. I let them sit like this for 10 minutes, rinse the salt off and then squeeze the zoodles in cheesecloth. The texture becomes divine!!!

  9. Chere

    I just made these but subbed coconut aminos and almond butter. They are so delicious! It was easy and a great, light, super yummy afternoon snack. Thanks!

  10. Michaelle Trottier

    Well…what can I say that hasn’t already been said here. I’m either really emotional these days or the fat and frump is getting me down. Maybe if I buy a spiralizer my life will change? I’m in. I sure hope your getting some kind of ” kick back ” on these machines that you can sell for them! And I only mean that in the nicest way! Hail to you if you can help lighten the load in America. I’m in favor of more veggies on our plates! I don’t know much about the sesame sauce flavor on these zoodles , but hey if I’m gonna try the spiralizer, I guess I’ll really branch out of my comfort zone and try some sesame sauce. I’ll be watching for more recipes. I’m steering clear of anything with ” buttercream” at least for a few days. Something has gotta give!

  11. Keri-Ann

    I LOVE my spiralizer! I have had it for years and I just had zoodles with chicken, pesto and goat cheese for lunch today! I have GOT to try seseme zoodles! ๐Ÿ˜€

  12. Kate

    I’ve done lots of spiralized noodles in the past, but these were delicious! I subbed apple cider vinegar for rice vinegar and didn’t have any sesame oil, but they were still great. I added some chopped cilantro and crushed peanuts on top . Thanks so much for the great recipe. This looks like it will become a lunch staple in my household!

  13. Cici

    4-5 zucchini for 2 servings? Is that correct? Even a zoodle addict like me might have a hard time finishing off 2.5 zucchini in a serving! How long are your zucchini?

  14. Sadie

    Loved these! I made them today for lunch and had the leftovers for dinner. I used cashew butter instead of peanut butter. Yum! Thanks ๐Ÿ™‚

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  16. Danita

    I made this to take as a side dish for a friends dinner invite. The main course was grilled salmon and it was perfect with the salmon. Everyone liked the flavors. I used 4 good size zucchini and had more than enough sauce. I think 5 zucchini would be perfect. One person recommended adding finely chopped peanuts to the dish which sounds good.

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