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Weeknight Korean inspired vegan low carb noodles

Korean inspired zucchini noodles in a bowl

This week I just wanted noodles!!!! But I’m also try to eat low carb and vegetarian on the week days. So I decided to try a little experiment of making a wide noodle dish using zucchini noodles and TVP (textured vegetable protein). It cam out really good. I’m especially happy with the sauce. I was actually just eating spoonfuls of the sauce on it’s own 😉

I’d love your recommendations on a noodle cutter I like the one that I have, but its a bit big and awkward. Let me know in the description below what you use to cut vegetable noodles.

This recipe is also gluten free because I’m using soy aminos instead of soy sauce. TVP is also gluten free it’s made from soy!

I’m using a Korean chili powder for this recipe. I really like the Korean chili powder, because it has great chili flavor without being very spicy.

Weeknight Korean inspired vegan low carb noodles

5 from 2 votes
Recipe by Tim Martin Course: Low Carb Recipes, Vegan Recipes, Vegetarian Recipes, Weeknight recipes


Prep time


Cooking time



This vegan low carb noodle recipe is high on flavor and very satisfying. Perfect for a fast and easy low carb meal!


  • 3 tablespoons TVP (textured vegetable protein)

  • 2 tablespoons liquid aminos or soy sauce

  • 4 tablespoons water

  • 3 cloves garlic

  • 2 zucchini

  • 1 large carrot

  • 3 green onion stalks

  • 1 tablespoon Korean chili powder

  • 1 1/2 teaspoons ginger paste

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons spicy chili crisp


  • Put soy aminos and water in a bowl with the TVP. Heat in the microwave for 25 seconds and set it aside to allow the TVP to absorb the liquid.
  • Finley dice the carrot or use a food processor to finely chop it. Mince the garlic. Slice the green onions separating the whites from the greens. Spiral cut the zucchini.
  • Heat oil in the wok. Carefully fry the zucchini noodles for about 1-2 minutes. Also be sure to lightly season them with salt and set them aside.
  • Add a bit more oil if needed. Add in the white part of the green opinions, the chili powder, chili crisps, ginger and garlic. Fry for 1 min.
  • Add in the carrot and TVP. Cook for 1 min. Add in the zucchini noodles and toss in the sauce.
  • Finish with the green part of the green onion and sesame oil. Plate and serve.

Recipe Video

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