Asian Zucchini Noodles Zoodles Recipe with Sriracha Cashews - EatSimpleFood.com
Recipe: https://eatsimplefood.com/asian-inspi...
This cold crunchy Asian zucchini noodle bowl (zoodles) recipe is packed full of zucchini noodles, carrots, red peppers, red onions, and green onions.
Garnish Asian zoodles with easy homemade sriracha cashews and toss with a ginger soy sauce dressing.
Asian inspired Zucchini Noodles are served cold and are a bowl of health, color, and flavor. Asian zoodles are perfect for the summer when it's hot and zucchini are abundant.
The zucchini noodles and veggies are tossed in an Asian inspired grated ginger, fresh lime juice, toasted peanut oil and soy sauce salad dressing.
Cold zucchini noodle bowls can be made in advance and are perfect for a dinner party. Prepare all the ingredients and add the zoodle dressing at the last minute.
Use a Spiralizer to Make Asian Zucchini Noodles
You'll need a Spiralizer to make this Asian zoodle recipe. There are certain vegetables that work well with a spiralizer. Zucchini is a perfect example because it's so soft.
Use a food processor or cheese grater for the carrots if the spiralizer is not working and you don't want to chop them by hand. I prefer to shave the carrots with a vegetable peeler for a really thin carrot.
These Asian Zucchini Noodles Are Not Soggy!
Zucchini lets go of a lot of water if cooked. It can get soggy fast. Eat zucchini noodles raw and don't cook them. Cooking zoodles will make them soggy.
Raw zucchini noodles taste similar to regular cooked spaghetti, with virtually no taste until they soak up the Asian inspired salad dressing.
My opinion is that zucchini noodles tastes better raw if they have a nice salad dressing / sauce.
Add A Protein To Asian Zucchini Noodles
Eat this Asian Zoodle bowl as is or add marinated tofu or a piece of pan fried chicken or pan fried shrimp if you want more protein.
Serves 4
Ingredient List Zoodles:
• 4 large zucchini, made into zoodles
• 1 red pepper, sliced thin
• ⅓ cup onion, sliced thin
• 2 medium carrots, shaved with a vegetable peeler
• 1 cup green onions, sliced as garnish
Ingredient List Sriracha Cashews
• 1 ½ Tbsp soy sauce, regular or gluten free
• ¾ cup cashew halves
• 2 tsp sriracha, optional for heat
Ingredient List Sauce:
• ¼ cup soy sauce, regular or gluten free
• 2 Tbsp toasted peanut oil
• 1 ½ limes (~ 3 Tbsp), juiced
• 2 tsp ginger, minced
Instructions
• Mix all sauce ingredients together in a small bowl and set aside. Add salt to taste.
• Add 1 ½ tablespoon soy sauce and 2 teaspoon sriracha sauce to a small sauce pan and add the cashews. Cook over low to medium heat until liquid is absorbed (~ 1-2 minute). Set aside.
• Use the spiralizer to make zoodles out of the zucchini. You can also try the carrots in the spiralizer, but I found that more frustrating and labor intense shaving them with a vegetable peeler.
• Combine zucchini, red peppers, onions, and carrots in a large bowl. Before serving toss with sauce.
• Plate and garnish with green onions and cashews. Add red chili flakes or sriracha to taste.
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