Description
This Chinese Zucchini Recipe is fresh, nutty, and spicy—a perfect light dish that’s ready in minutes. Serve it raw or lightly stir-fried for a wholesome side or satisfying main meal.
Ingredients
• 4 zucchinis (spiralized into noodles)
• 1 teaspoon salt
• 2 garlic cloves, finely chopped
• 2 tablespoons coconut aminos
• 2 tablespoons tahini or peanut/almond butter
• 1 tablespoon sesame oil
• 2–3 teaspoons mild or medium chili powder (adjust to taste)
• 2 teaspoons chili oil
• 2 teaspoons honey or maple syrup (optional)
• Toasted sesame seeds (garnish)
• Green onions, sliced (garnish)
Instructions
1. Spiralize zucchini into noodles using a spiralizer or slice thinly by hand. Snip into shorter lengths for easy eating.
2. Toss zucchini noodles with salt and let sit in a colander over the sink for 30 minutes to draw out moisture.
3. In a mixing bowl, combine garlic, coconut aminos, tahini or nut butter, sesame oil, chili powder, chili oil, and sweetener if using. Whisk to form a smooth sauce.
4. After 30 minutes, gently squeeze excess liquid from the zucchini and add to the sauce.
5. Toss well to coat all noodles evenly in the sauce.
6. Garnish with sesame seeds and green onions. Serve immediately or refrigerate for up to 24 hours before serving.
Notes
– Letting the zoodles rest draws out moisture—don’t skip this step.
– Use almond or peanut butter for a nuttier variation.
– Adjust chili powder based on heat preference.
– Add cooked chicken or tofu for a protein boost.
– Store leftovers in an airtight container for up to 3 days.
- Prep Time: 35
- Method: Raw, optional stir-fry
- Cuisine: Chinese, Asian Fusion