Asian Zoodles

Say hello to our Christmas dinner this year.

Pretty random, but simple and full of flavor- just how we like it. 

One of the things I loved about this meal was that it’s pretty easy to put together (not a lot of prep time), as well as the variety of textures and flavors. 


Sauce and Seasoning:
Coconut amino acid
Red chili
Hot red chili
Sesame oil
Cayenne pepper
Natural peanut butter
Tamarind paste

Bean sprouts
Crushed peanuts
Fresh cilantro

Zoodles (zucchini noodles)
Snap peas
White onion
Fresh garlic
Fresh cilantro


1. In large frying pan, heat up minced garlic with half of a white onion in sesame oil and a bit of water on med/low heat. Add shredded ginger, paprika, cayenne pepper, 1 diced red chili, 1 diced hot red chili, and sea salt to your liking, and cook until fragrant. 

2. In separate frying pan, add chopped white mushrooms to a dash of sesame oil and minced garlic. Add coconut amino acid to your liking, and sauté on low heat. 

3. In a large pot, add chopped cauliflower, broccoli, snap peas, and asparagus to a bit of water, sesame oil, and minced garlic on med/high heat. Let the veggies steam to your liking, and add a sprinkle of coconut amino acid.

4. Once the sauce/spice mixture is hot and fragrant, add zoodles. We didn’t have a spiraler, so we used store bought (3 packs) for 4 people. 

5. Let the zoodles get soft in the spicy mixture. You might need to add a bit more water. I didn’t want it to be soupy, but I wanted there to be broth with tons of flavor. Use as much liquid as you like here. 

6. Once zoodles are soft, stir in 1 T of natural peanut butter and 1 T tamarind paste to thicken the broth. Let simmer on low heat to soak up as much flavor as possible. 

7. When mushrooms and steamed veggies are cooked to your liking, then you can plate. Use the zoodles and broth as a base, topped with steamed veggies and sautéed mushrooms. Sprinkle crushed seaweed on top, along with crushed peanuts, bean sprouts, and additional hot red chili if you like it spicy. 

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