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Crunchy Asian Zucchini Noodle (Zoodle) Bowl

Top view of zucchini noodles with carrots, red onions, red peppers, green onions and cashews on a white plate with chopsticks.
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EatSimpleFood.com

This crunchy Asian zucchini noodle bowl (zoodles) recipe is packed full of raw zucchini noodles, carrots, red peppers, red onions, and green onions. Then it's topped with easy homemade sriracha cashews and tossed with a ginger soy sauce based dressing.

Ingredients

Ingredient List Zoodles:

  • 4 large zucchini, made into zoodles
  • 1 red pepper, sliced thin
  • ⅓ cup onion, sliced thin
  • 2 medium carrots, shaved with a vegetable peeler
  • 1 cup green onions, sliced as garnish

Ingredient List Sriracha Cashews

  • 1 1/2 Tbsp soy sauce, regular or gluten free
  • 3/4 cup cashew halves
  • 2 tsp sriracha, optional for heat

Ingredient List Sauce:

  • 1/4 cup soy sauce, regular or gluten free
  • 2 Tbsp toasted peanut oil
  • 1 1/2 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 1/2 Tbsp soy sauce and 2 tsp sriracha sauce to a small sauce pan and add the cashews.  Cook over low to medium heat until liquid is absorbed (~ 1-2 minute).  Set aside.
  • Use the spiralizer  to make zoodles out of the zucchini.  You can also try the carrots in the spiralizer, but I found that more frustrating and labor intense shaving them with a vegetable peeler.
  • Combine zucchini, red peppers, onions, and carrots in a large bowl.   Before serving toss with sauce.
  • Plate and garnish with green onions and cashews.  Add red chili flakes or sriracha to taste.
  • Happy raw zoodle eating!  Beckie

Notes

  • Ran out of lime juice because limes weren't juicy enough? Substitute lemon juice or a clear"ish" vinegar like white wine vinegar or apple cider vinegar in a pinch.

Find it online: https://eatsimplefood.com/asian-inspired-zoodles/