Description
Saucy, spicy, and irresistibly slurpable—these zucchini noodles are a clean-eating twist on your favorite takeout flavors. With rich nutty undertones, a bold chili kick, and that fresh veggie crunch, this recipe is quick to make and perfect for a light yet satisfying meal for four.
Ingredients
4 medium zucchinis, spiralized
1 tsp salt
Sauce:
4 garlic cloves, finely chopped
8 tbsp coconut aminos
8 tbsp tahini, peanut, or almond butter
4 tbsp sesame oil
3–4 tsp medium or mild chili powder (adjust to heat preference)
4 tsp chili oil
4 tsp honey or maple syrup (optional)
Instructions
Prep the zoodles: Place spiralized zucchini in a colander, sprinkle with salt, and let sit 10 minutes. Squeeze or pat dry to remove excess moisture.
Whisk the sauce: In a bowl, combine coconut aminos, nut butter, sesame oil, chili powder, chili oil, and sweetener if using. Mix until smooth.
Sauté garlic: In a large skillet or wok, heat a bit of sesame oil and sauté garlic until fragrant (30–45 seconds).
Toss and warm: Add zoodles and sauce to the pan. Toss everything gently and cook for 2–3 minutes—just enough to heat through without softening too much.
Finish and serve: Garnish with sesame seeds, crushed peanuts, or a drizzle more chili oil for extra depth.
- Prep Time: 10 mins
- Cook Time: 5 mins
Nutrition
- Calories: 190
- Fat: 14g
- Carbohydrates: 10g
- Protein: 5g