Spicy Garlic Chinese Zucchini (Print Version)

# Ingredients:

→ Main

01 - 4 zucchinis/courgettes, spiralized into noodles

→ Sauce

02 - 2 garlic cloves, finely chopped
03 - 2 tablespoons coconut aminos
04 - 2 tablespoons tahini or peanut/almond butter
05 - 1 tablespoon sesame oil
06 - 2-3 teaspoons medium or mild chili powder
07 - 2 teaspoons chili oil
08 - 2 teaspoons honey or maple syrup (optional)

→ Garnish

09 - 1 teaspoon salt (for draining zucchini)
10 - Toasted sesame seeds
11 - Green onions, sliced

# Instructions:

01 - Spiralize zucchini into noodles (zoodles), or use a mandoline slicer, or manually cut into thin noodle shapes.
02 - Cut the zucchini noodles into shorter lengths using scissors for easier mixing and eating.
03 - Toss zoodles with salt and place in a colander over the sink for 30 minutes to extract excess moisture.
04 - Combine garlic, coconut aminos, tahini, sesame oil, chili powder, chili oil, and sweetener in a mixing bowl until well incorporated.
05 - Gently squeeze moisture from zoodles, add to the sauce mixture, and toss thoroughly to coat. Garnish with sesame seeds and green onions if desired.

# Notes:

01 - For best texture, don't skip the draining step as zucchini releases significant moisture.