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.