SESAME ALMOND BUTTER ZOODLES
- 5-6 Medium Zucchinis
- 2 tbsp olive oil more as needed
- 1/4 cup creamy almond butter
- 1/4 cup reduced-sodium soy sauce
- 2 1/2 tbsp hoisin sauce
- 1 1/2 tsp sriracha to taste
- 2 tsp sesame oil
- 1/2 tsp minced garlic
- 1/4 tsp ground ginger
Optional Toppings for Serving
- Sesame Seeds
Spiralize zucchini and set aside. I peeled them first, but you don’t have to.
In a bowl, whisk together all all sauce ingredients and set aside.
Add olive oil to a large non-stick skillet set over medium heat. Add zucchini noodles and let cook for about 4-6 minutes, stirring frequently to allow all of the zucchini noodles to become tender. Add additional olive oil as needed.
Once noodles have softened and are tender (like cooked spaghetti), remove skillet from heat and pour in sauce. You may wish to pour out any excess water released from the zucchini as it cooked from the skillet before continuing so the sauce doesn’t thin too much. Stir to evenly coat the noodles with the sauce. Serve with a garnish of sesame seeds and/or sliced scallions.
The zucchini noodles will reduce in size as they cook. You’ll want to use a large skillet to accommodate all of the zucchini, however if there’s too much zucchini for your pan, you can stir fry them in two batches, adding a proportionate amount of sauce to the size of each batch.
Because zucchini tend to vary in size, pour in enough sauce to generously coat the quantity of zucchini noodles you have.
The five-spice powder adds a unique flavor to this sauce, but can be omitted if you don’t have it. If using, I’d suggest starting with 1/8 tsp and seeing if the flavor is right for you before adding up to an additional 1/8 tsp.