Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by spiralizing two medium zucchinis using a spiralizer or julienne peeler to create zoodles.
- Cut the zoodles into manageable lengths, about 6 inches long.
- Place the cut zoodles in a colander, sprinkle with salt, and let drain for about 30 minutes.
- In a bowl, combine garlic, coconut aminos, tahini, sesame oil, chili powder, chili oil, and honey or maple syrup. Whisk until smooth.
- Gently squeeze the drained zoodles and add them to the sauce. Toss to coat evenly.
- Transfer to a serving dish, garnish with sesame seeds and green onions. Serve immediately.
- Optionally, prepare a day in advance for meal prep.
Nutrition
Notes
For best results, serve immediately. Store leftovers in an airtight container for up to 5 days.
