Vegan Asian Zucchini Noodles: Plant-Based Meal
A delicious, easy & healthy dish made with zoodles for a raw vegan recipe you'll love!
Equipment
- spiralizer
Ingredients
- ¼ cup coconut aminos may substitute soy sauce if not paleo
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon ghee melted
- 2 teaspoons garlic minced
- 2 large zucchini spiralized
- 1 teaspoon avocado oil
- Himalayan pink sea salt and black pepper
- Optional: toasted sesame seeds and fresh cilantro for garnish
Instructions
- 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.
Notes
● 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.
● There is plenty of extra sauce for this recipe, making it a nice base to add in your favorite veggies.