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Chinese Zucchini Noodle Stir-Fry Recipe

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4 from 7 reviews

This refreshing Chinese Zucchini recipe features zucchini noodles tossed in a savory, slightly spicy sauce made with garlic, coconut aminos, tahini, sesame oil, and chili. It's a quick, healthy dish that combines crunchy, fresh zucchini zoodles with a flavorful Asian-inspired dressing, perfect as a light meal or side dish.

Ingredients

Zucchini Noodles

  • 4 zucchinis/courgettes, cut into noodles (zoodles/courgetti spaghetti)
  • 1 teaspoon salt

Sauce

  • 2 garlic cloves, finely chopped
  • 2 tablespoons coconut aminos
  • 2 tablespoons tahini (or peanut/almond butter)
  • 1 tablespoon sesame oil
  • 2-3 teaspoons medium or mild chili powder, to taste
  • 2 teaspoons chili oil
  • 2 teaspoons honey or maple syrup (optional)

Garnish

  • Toasted sesame seeds
  • Green onions

Instructions

  1. Prepare the Zoodles: Use a spiralizer, mandoline slicer, or a knife to cut the zucchinis into noodle shapes or thin slices. If using a spiralizer, cut the noodles into shorter lengths with scissors for easier mixing and eating.
  2. Sweat the Zucchini: Toss the zucchini noodles with 1 teaspoon of salt and place them in a colander over a sink, pot, or towel. Let them sit for 30 minutes to draw out excess moisture.
  3. Make the Sauce: In a mixing bowl, combine finely chopped garlic, coconut aminos, tahini (or preferred nut butter), sesame oil, chili powder, chili oil, and optional honey or maple syrup. Stir well to create a smooth, flavorful sauce.
  4. Drain Zoodles: After 30 minutes, gently squeeze the zucchini noodles to remove any extra water without breaking them apart.
  5. Toss Together: Add the drained zucchini noodles to the sauce and mix thoroughly to ensure all the noodles are evenly coated with the sauce.
  6. Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions on top for added flavor and texture. Serve immediately as a light meal or side dish.

Notes

  • To save time, prepare the sauce ahead and refrigerate.
  • Adjust chili powder and chili oil to your preferred spice level.
  • For a nut-free version, use sunflower seed butter instead of tahini or peanut/almond butter.
  • This recipe is best served fresh to maintain zucchini's crisp texture.
  • Optional honey/maple syrup balances the heat but can be omitted for a sugar-free version.

Find it online: https://dishcooks.com/chinese-zucchini-noodle-stir-fry-recipe/