Servings: 3 Servings
Thai Zucchini Noodles with Sesame Almond Ginger Sauce
Thai-inspired zoodles with sesame almond sauce are a fresh and delicious way to take in your veggies!
Ingredients
Sesame Almond Ginger Sauce
- 1/4 cup unsweetened creamy almond butter
- 3 tablespoon coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil or avocado oil
- 1 tablespoon avocado oil or more sesame oil
- 2 tablespoons pure maple syrup
- 2 teaspoons fresh ginger peeled and grated
- 1/4 teaspoon red pepper flakes optional
- 1/8 teaspoon sea salt to taste
Thai Zucchini Noodles
- 1 tablespoon avocado oil
- 3 cloves garlic minced*
- 1 red bell pepper cut into match sticks
- 2 cups red cabbage thinly sliced
- 3 medium zucchini squash spiralized
- 2 large carrots peeled and grated
For Serving:
- 1/3 cup raw cashews
- 1 lime cut into wedges
- 1/3 cup fresh cilantro or basil, chopped
- 2 teaspoons black sesame seeds
Instructions
Prepare the Sauce:
- Add the ingredients for the sauce to a small blender and blend until combined. Set aside until ready to use.
Make the Zucchini Noodles:
- Heat the oil in a large wok or skillet over medium-high heat. Add the garlic and bell pepper and sauté, stirring occasionally for 2 minutes. Add the remaining ingredients and cook, stirring frequently until zucchini noodles have softened, but are still al dente, about 3 to 5 minutes. Add the sauce and continue stirring until everything is well-combined and coated. Sprinkle sea salt to taste.
- Serve Thai zucchini noodles with cashews, lime wedges, chopped cilantro (or basil), and a sprinkle of sesame seeds.
Notes
*Omit garlic to make low-FODMAP.
Nutrition
Serving: 1Serving, Calories: 503kcal, Carbohydrates: 42g, Protein: 13g, Fat: 33g, Fiber: 9g, Sugar: 28g