¼cupcoconut aminosmay substitute soy sauce if not paleo
1teaspoontoasted sesame oil
Himalayan pink sea salt and black pepper
Optional: toasted sesame seeds and fresh cilantro for garnish
Cut off the ends of each zucchini and process in a spiralizer with ⅛ inch spacing blade to create zucchini noodles. Use kitchen scissors to cut them into 10-12 inch pieces. Place zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture.
Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine. Set aside.
Rinse zoodles with cool water and use paper towels to squeeze out any extra moisture.
Place one teaspoon of avocado oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes. Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.
● This makes a great side dish if you are going for paleo over vegan- you can pair it with Asian salmon, or bite-sized chicken pieces.
● There is plenty of extra sauce for this recipe, making it a nice base to add in your favorite veggies.
Vegan Asian Zucchini Noodles: Plant-Based Meal https://www.yourmodernfamily.com/raw-vegan-asian-zucchini-noodles/ January 1, 2019