When I tell you there’s nothing I love more than Asian flavors…mmm! My god, so it’s just so good.
And as someone who mostly still eats plant based, even though I kinda don’t anymore. Eh- it’s confusing, I know. But you can catch up more on that here.
Anyways, as someone who’s mostly vegetarian, and always gluten free- Asian cuisine has a lot to offer. From stir fry, chow mein, and curries, to all those spicy red pepper flakes, hints of soy sauce, and toasted sesame seeds….my mouth is watering just thinking about it.
If your mouth is watering too, then you’re in luck. Because today’s post is going to share with you a super simple, nutritious, and (most importantly!) delicious asian zoodles recipe for my fellow veggie gluten free girlies.
Keep in mind, this is really a full meal, rather than a side dish. And, you can always get creative with what you decide to add in to the recipe.
For my meat eaters out there, you can still enjoy this recipe! Literally just use the zoodles and veggies as a base, and then add whatever meat you want on top of it.
And if you’re somewhere in between, throw a spicy fried egg on top, and call it a day. Wait, that actually sounds so good. I’m going to have to try that next time and report back.
For more gluten free recipes:
Check out my vegan and gluten free mac and cheese recipe.
Try my juice pulp crackers recipe.
Taste test these chickpea flour tortillas recipe.
Indulge in my veggie burrito recipe.
Okay, so one of the things I love about this meal is that it’s pretty easy to put together (not a lot of prep time…we love), and it also has a variety of textures and flavors.
And don’t worry, these asian zucchini noodles can easily be swapped out for egg noodles or rice noodles, and still be gluten free. I just really love my squashes, what can I say.
Don’t worry if you don’t have a spiralizer, you can either buy spiralized veggies pre-made at your local grocery store. Or, you can order this one for less than $30 to arrive at your doorstep in no time.
Before we get into the recipe, you know that I love to give you a framework of ingredients to work with, but what I really want is for you to get creative with it!
That means you can swap out the spiralized zucchini for another vegetable, or for another noodle. You can add egg to it. You can add any kind of meat to it.
You can also use soy sauce instead of coconut aminos. You can also turn up the heat with your spices, or turn down the heat with the chili. You can switch up the vegetables that are included, like adding red bell pepper or snap peas.
The point is, you’ve got this. Play with the textures and flavors, and just try to have fun with it. Cooking is all about creativity, so….go nuts!
Most of all, have fun 🙂
For more savory meals:
Try my soul bowl recipe.
Check out my veggie curry recipe.
Try my green out bowl concoction.
Check out my cauliflower fried rice recipe.
Sauce and Seasoning:
Hot red chili
Natural peanut butter (just ground peanuts)
Zoodles (zucchini noodles)
Asian zoodles Instructions
If you’re going to make your own peanut butter, then use a high powered blender to do that now! Otherwise, I’ll just assume you already have peanut butter handy.
1. In a large skillet, heat up: minced garlic and half of a white onion in sesame oil with just a bit of water on medium to low heat. Add shredded ginger, paprika, cayenne pepper, one diced red chili, one diced hot red chili, and sea salt to your liking, and cook until fragrant.
2. In a separate frying pan, add chopped white mushrooms with a dash of sesame oil and minced garlic. Add coconut aminos to your liking, and sauté on low heat. Remember, you can always swap the coconut aminos with soy sauce should you prefer.
3. In a large pot, add chopped cauliflower, broccoli, snap peas, and asparagus to a bit of water, sesame oil, and minced garlic on medium to high heat. Feel free to add other vegetables based on what’s available to you. Let the veggies steam to your liking, and add a sprinkle of coconut aminos or soy sauce.
4. Once the sauce and spice mixture is hot and fragrant, add the zoodles. I didn’t have this spiralizer the first time I made this recipe, so I used two packets of store bought premade zoodles, instead. Since then, I’ve used the spiralizer and usually spiralize one zucchini per person eating.
5. Let the zoodles get soft in the spicy mixture. You might need to add a bit more water, but not so much that the zoodles get soggy. 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, but beware the zoodles can go super limp real fast.
6. Once the zoodles are soft, stir in one tablespoon of natural peanut butter (I’m talking just ground peanuts, okay?), and one tablespoon of tamarind paste to thicken the broth. Let it simmer on a low heat to soak up as much flavor as possible.
7. When the mushrooms and the steamed veggies are cooked to your liking, then you can start to plate. Use the zoodles and broth as a base, then top it off with your steamed veggies and sautéed mushrooms.
You can also add fresh veggies like red bell pepper or snap peas, too. Sprinkle crushed seaweed on top, along with crushed peanuts, bean sprouts, and additional hot red chili if you like it spicy.
If you want to add your egg or meat, the time to do it is now. I’d suggest dousing the top with your spicy sauce again just to make sure all of the flavors are assimilated.
Let me know how you liked the asian zoodles in the comments below!