Sesame Almond Butter Zucchini Noodles

Sesame almond butter zucchini noodles ar a hearty and healthy main dish direction, creating use of a spiralizer. This feeder main dish direction is thick, creamy, and coats the ‘zoodles’ superbly. It’s a 20-minute meal that’s flexible to what you've got on hand!

Each time I spiralize one thing I’m reasonably astonished at however smart it's. typically I’m not meticulous once it involves vegetables buuuuut i will be able to say I don’t specifically lose stay over missing out on the normal zucchini facet dishes once given with them out at dinner. This spiralizing business though…never have I ever felled  multiple zucchini during a day and wanted I had a lot of. till now! That. Blows. My. Mind.

One of the primary meals I skint out my spiralizer for were these herb almond butter zucchini noodles. associate easy-to-make herb almond butter sauce is poured over stir-fried zucchini noodles and mixed till the “zoodles” ar equally coated. This healthy meal takes regarding twenty minutes from begin to end, that completely makes it weeknight-friendly. Yessss!

This sauce (in loose form) is one in all my favorite things to fix once I’m feeling like associate Asian-inspired dinner, or to be honest if I actually have NO plan what to create. Most of the time I actually have all of the ingredients handy, however I’ve done lots of substitutions. I’ve used paste in situ of almond butter, chili aioli sauce for the sriracha, subbed in some rice vinegar if I didn’t have enough soy, etc. you'll extremely adapt this sauce direction and build it yours.

Besides the magic of obtaining American state to down a bushel of zucchini, these herb almond butter zucchini noodles have a hang for filling American state up for hours subsequently. that will sound silly as a result of this meal is comprised of zucchini, a food that’s super low in calories and not specifically thought of as ‘filling’. This herb almond butter sauce adds a sincerity and an honest deal of heft by coating these zucchini noodles to create it a lot of substantial. and serve these zucchini noodles hot or serve them cold straight from the refrigerator – they’re nice either way!

Ingredients

• 5-6 zucchini
• 2 tbsp olive oil, more as needed
• For the Sauce:
• 1/4 cup creamy almond butter
• 1/4 cup reduced-sodium soy sauce
• 2 1/2 tbsp hoisin sauce
• 1 1/2 tsp sriracha, to taste
• 2 tsp sesame oil
• 1/2 tsp minced garlic
• 1/8 - 1/4 tsp five-spice powder, to taste
• 1/4 tsp ground ginger
• Sesame seeds for serving
• Sliced scallions for serving

Instructions

1. Spiralize zucchini and set aside. I peeled them first, but you don't have to.
2. In a bowl, whisk together all all sauce ingredients and set aside.
3. Add olive oil to a large non-stick skillet set over medium heat. Add zucchini noodles and let cook for about 4-6 minutes, stirring frequently to allow all of the zucchini noodles to become tender. Add additional olive oil as needed.
4. Once noodles have softened and are tender (like cooked spaghetti), remove skillet from heat and pour in sauce. You may wish to pour out any excess water released from the zucchini as it cooked from the skillet before continuing so the sauce doesn't thin too much. Stir to evenly coat the noodles with the sauce. Serve with a garnish of sesame seeds and/or sliced scallions.

Recipe From : My Sequined Life