The Hangry Cure: No-cook, Whole30-friendly Spicy Asian Zucchini Noodles with Almond Butter Sauce
Crush that peanut noodle craving without going off the rails with our Whole30-friendly Spicy Zucchini Noodles
You know that craving. The one for something creamy and noodle-y that you can twirl around a fork and shove into your hangry face when you’re eyeballs deep into a Whole30. When all you want is spicy peanut sauce-covered noodles but you’re a) on a Whole30 and no peanuts or noodles there, and b) you don’t feel like cooking.
Been there. That’s why this Spicy Zucchini Noodle dish with it’s creamy almond butter sauce is just what you need to crush that take out craving. Even if you’re not Whole30-ing.
Start with ‘Zoodles
I use a very basic spiral vegetable cutter (aka ‘spiralizer’) to cut the zucchini into long noodles or ‘zoodles’.
Warning: Depending on how big your zucchini is, these can get really long so if you’re planning to dine with anyone other than your dog, you may want to cut them into smaller lengths – lest you experience that terribly awkward noodle slurping, face spattered with sauce moment.
Add some crunch factor
Though this is a recipe, there are no hard a fast rules as to what you can add for vegetables. I used shredded red cabbage, snow peas, green onions and carrot – but you can easily substitute packaged broccoli slaw, sliced red pepper, broccoli florets or any other raw vegetable you’ve got knocking around in the crisper.
Don’t make it complicated – just choose a mix of colors and you’re on your way to a rock star meal in just 15 minutes.
Toss and serve
Pour that creamy almond butter sauce over the top of your big ol’ pile of vegetable loveliness and give it a good toss. Don’t worry if the sauce seems really thick – by the time you fetch a serving bowl, cut a few lime wedges and pick up your fork the zucchini will have started to give off a little moisture and you’ll be good to go.
There’s no time for cooking when all you want to do is eat
But if a warm bowl of creamy noodles with a kick is what your heart desires then by all means – lightly sauté the zucchini, carrot, cabbage, snow peas and green onions in large skillet with a tablespoon of coconut or avocado oil until just crisp tender. Add the sauce, stir and cover. Reduce heat to medium-low and allow everything to warm through. Top with your protein of choice – leftover chicken or fish or even rotisserie chicken works great. Sprinkle with cilantro and eat.
- 2 medium zucchini, washed and ends trimmed - cut into 'noodles' using a spiral cutter or vegetable peeler
- 1 large carrot, washed and ends trimmed - cut into 'noodles' using a spiral cutter or vegetable peeler
- ½ cup red cabbage, thinly sliced
- ½ cup snow peas
- 2 green onions, thinly sliced
- ¼ cup cilantro leaves, roughly chopped
- ½ cup creamy almond butter (without added sugar)
- 2 Tbsp avocado oil (such as Primal Kitchen or Chosen Foods)
- 1 Tbsp toasted sesame oil (such as Chosen Foods)
- 1 clove garlic, finely minced
- 1 tsp grated fresh ginger (may substitute ¼ tsp dried ginger)
- Pinch of red pepper flakes or cayenne, to taste
- 1 Tbsp coconut aminos
- 1 Tbsp water
- Juice of ½ lime
- Lime wedges for serving
- Cut zucchini and carrots into spirals or 'noodles' using a spiral vegetable cutter (aka 'spriralizer') or handheld vegetable peeler (in which case, you get 'ribbons' rather than 'noodles') and place in a large bowl.
- Add red cabbage, snow peas green onions and cilantro. Toss lightly to mix then set aside.
- In a small bowl, whisk together all of the sauce ingredients. This will be thick but once you add it to the zucchini and the zucchini 'sweats' you'll have the right consistency.
- Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges, if desired.
- Store leftovers in a covered container in the fridge for up to 2 days.
What’s your favorite way to serve vegetable ‘noodles’? Tell us about it in the comments below!
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