This light and tasty cold zucchini noodle bowl (zoodles) recipe is packed full of raw carrots, red peppers, red onions, green onions and homemade sriracha cashews and tossed with a soy sauce based dressing.
This Asian inspired Zucchini Noodle dish is a bowl of health, color, and flavor. The zoodles and veggies are tossed in an Asian inspired grated ginger, fresh lime juice, toasted peanut oil and soy / tamari sauce.
You'll need a Spiralizer to make this Asian Inspired zoodle dish. There are certain vegetables that work well in them and zucchini is a perfect example.
Zucchini lets go of a lot of water if cooked and can get soggy fast. Eat it raw instead of cooking it. The delicate raw zucchini noodles taste similar to regular spaghetti, with virtually no taste and soaking up whatever sauce it's served with.
Add some marinated tofu or a piece of pan fried or grilled chicken if you want some more protein. This zoodle bowl is perfect for a dinner party because it can be made in advance.
I find the spiralizer seems to work best on softer veggies. You can also use a food processor or cheese grater for the carrots if the spiralizer is not working and you don't want to chop by hand.
Serving Suggestion
Serve this Zucchini Noodle Bowl recipe with a complementary dish like:
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If you like Zoodle Bowl dishes, you may also like these similar recipes:
Things In My Kitchen:
- Spiralizer - In my opinion, all the spiralizer's exaggerate a little on how many vegetables can be spirilized with their plastic products. This is probably about as good as it comes as spirilizer's go and I have used a couple.
- Benriner Mandolin - This is my "go to" Mandolin for slicing red onions (and other ingredients) super thin.
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Asian Inspired Raw Zoodle (Zoodle) Stir Fry
EatSimpleFood.com
This light & tasty zucchini noodle (zoodles) recipe is packed full of health and flavor. The zoodles and veggies are tossed in a soy and ginger sauce and topped with sriracha cashews.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredient List "Stir Fry":
- 4 large zucchini
- 1 red pepper, sliced thin
- ½ small red onion, sliced thin
- 2 medium carrots, julienned (sliced thin)
- 1 ½ Tbsp soy sauce, regular or gluten free
- ¾ cup cashew halves
- sriracha or red pepper flakes, optional for heat
- 1 cup green onions, sliced as garnish
Ingredient List Sauce:
- ¼ cup soy sauce, regular or gluten free
- 2 Tbsp toasted peanut oil
- 2 limes (~ 3 Tbsp), juiced
- 2 tsp ginger, minced
Instructions
- Mix all sauce ingredients together in a small bowl and set aside. Add salt to taste.
- Add 1 ½ tablespoon soy sauce to a small sauce pan and add the cashews. Add a touch of sriracha if you like it spicy. Cook over low to medium heat until liquid is absorbed (~ 1 minute).
- Use the spiralizer according to directions to make noodles out of the zucchini. You can also try the carrots in the spiralizer, but I found that more frustrating and labor intense than hand cutting them.
- Combine zucchini, red peppers, onions, and carrots in a large bowl. Before serving toss stir fry with sauce. Plate and top with green onions and cashews. Add red chili flakes or sriracha to taste.
- Happy raw noodle eating! Beckie
Notes
You can also use a food processor or cheese grater for the carrots if the spiralizer is not working and you don't want to chop by hand.
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