Special Diet - Created Date : 19.9.2019
Spicy Asian Zucchini Noodles
Crush that peanut noodle craving without going off the rails with our Whole30-friendly Spicy Zucchini Noodles
You know that craving. The one for something creamy and noodle-y that you can twirl around a fork and shove into your hangry face when you’re eyeballs deep into a Whole30. When all you want is spicy peanut sauce-covered noodles but you’re a) on a Whole30 and no peanuts or noodles there, and b) you don’t feel like cooking.
Been there. That’s why this Spicy Zucchini Noodle dish with its creamy almond butter sauce is just what you need to crush that take out craving. Even if you’re not Whole30-ing.
Start with ‘Zoodles
I use the Inspiralizer vegetable spiralizer to cut the zucchini into long noodles or ‘zoodles’. It’s by far the BEST spiral cutter I’ve tried (and I’ve owned several if that means anything). It’s easy to use, has a variety of noodle shapes/thicknesses and it’s easy to clean.
Warning: Depending on how big your zucchini is, these can get really long so if you’re planning to dine with anyone other than your dog, you may want to cut them into smaller lengths – lest you experience that terribly awkward noodle slurping, face spattered with sauce moment.
Add some crunch factor
Though this is a recipe, there are no hard and fast rules as to what you can add for vegetables. I used shredded red cabbage, snow peas, green onion, and carrot – but you can easily substitute packaged broccoli slaw, sliced red pepper, broccoli florets or any other raw vegetable you’ve got knocking around in the crisper.
Don’t make it complicated – just choose a mix of colors and you’re on your way to a rock star meal in just 15 minutes.
Toss and serve
Pour that creamy almond butter sauce over the top of your big ol’ pile of vegetable loveliness and give it a good toss. Don’t worry if the sauce seems really thick – by the time you fetch a serving bowl, cut a few lime wedges and pick up your fork the zucchini will have started to give off a little moisture and you’ll be good to go.
There’s no time for cooking when all you want to do is eat
But if a warm bowl of creamy noodles with a kick is what your heart desires then by all means – lightly sauté the zucchini, carrot, cabbage, snow peas and green onions in large skillet with a tablespoon of coconut or avocado oil until just crisp-tender. Add the sauce, stir and cover. Reduce heat to medium-low and allow everything to warm through. Top with your protein of choice – leftover chicken or fish or even rotisserie chicken works great. Sprinkle with cilantro and eat.
In a small bowl, whisk together all of the sauce ingredients. This will be thick but once you add it to the zucchini and the zucchini ‘sweats’ you’ll have the right consistency.
Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges, if desired.
Store leftovers in a covered container in the fridge for up to 2 days.
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Serving Size:1/5 of recipe
What’s your favorite way to serve vegetable ‘noodles’? Tell us about it in the comments below!
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About Jessica Beacom
Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.
I’m sorry to hear that you aren’t able to print any of the recipes. I just tested the ‘print’ function on laptop (Chrome and Safari browsers), iPhone and iPad and was able to successfully print from all of these devices so I’m not sure what the issue might be.
Perhaps you need to restart the device and check to be sure you have the latest version of iOS installed on your iPad (also, check to be sure you have a strong and reliable wifi connection).
Hi Martha, Thanks for pointing that out – it may be something we add to our nutrition information in future website updates but until then we suggest using an online tool like My Fitness Pal to quickly obtain that information. Thanks again.
Just wanted to leave a comment to tell you how delicious this dish was! I loved it, definitely making it again. I did not have avocado oil, so I used olive oil. I did not have the coconut amino either so that wasn’t in my sauce. But even without those two, it was great!
We eat a ton of zoodles, so perhaps I should have known and adjusted up on the number of zucchini. It only fed 2 1/2 of us as a main entree (with grilled chicken as the protein). I chose to sauté the veggie mixture, which helped melt down the sauce, because my Costco almond butter was pretty stiff. The sauce was very heavy and filling, though… I might have preferred peanut butter…not sure if that is on the Whole30 plan or not.
I made this for lunches for the week and it was SO good- I licked my bowl clean! My co-residents couldn’t believe I was doing Whole30 and eating something so delicious. Thank you so much for the recipe!
It’s just me! What would be the best way to cut the volume on this recipe? Would raw leftovers stay good a few days or best to eat raw then cook for the leftovers? It sounds yummy I sure wanna try but typically can only do same food 3X in a row before I’m burned out. Thank you.
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
What Designers Can Try From Martha Stewart?
Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.
You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.
Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.
Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.
Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.
Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.