Zucchini Noodles with Almond Butter Sauce Recipe
A light, creamy, and nutrient-packed dish featuring zucchini noodles tossed in a rich almond butter sauce.
Ingredients
For the Zucchini Noodles:
- 2 medium zucchinis spiralized
- 1 tbsp sesame oil
- ½ cup bell peppers sliced
- ½ cup shredded carrots
- ¼ cup chopped cilantro
For the Almond Butter Sauce:
- ¼ cup almond butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 –2 tbsp water to thin the sauce
For Garnishing:
- 1 tbsp sesame seeds
- 2 tbsp chopped peanuts
- ¼ cup green onions sliced
Instructions
- Spiralize the Zucchini: Use a spiralizer or julienne peeler to turn zucchinis into noodles. Set aside.
- Prepare the Sauce: Whisk almond butter, soy sauce, maple syrup, lime juice, ginger, and garlic in a bowl. Add water if needed for consistency.
- Sauté the Veggies: Heat sesame oil in a skillet over medium heat. Add bell peppers and carrots, cooking for 2 minutes until slightly tender.
- Toss in the Zoodles: Add zucchini noodles to the pan, stirring for 1–2 minutes to warm them up without overcooking.
- Coat with Sauce: Pour the almond butter sauce over the noodles and toss well to coat everything evenly.
- Garnish & Serve: Sprinkle with sesame seeds, peanuts, and green onions. Serve immediately and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin A: 40%
- Vitamin C: 50%
- Magnesium: 20%
- Iron: 10%
- Potassium: 15%
Tips for the Best Zucchini Noodles
- Don’t overcook them—soggy noodles are a crime against nature.
- Adjust sauce thickness by adding more water or almond butter.
- Top with crushed red pepper for extra heat.