Sesame Almond Butter Zucchini Noodles

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic
  • 1/4 tsp Ginger, ground
  • 1 Scallions
  • 5 Zucchini

• Condiments

  • 1/4 cup Almond butter, creamy
  • 2 1/2 tbsp Hoisin sauce
  • 1/4 cup Soy sauce, reduced sodium
  • 1 1/2 tsp Sriracha

• Baking & Spices

  • 1/8 tsp Five-spice powder
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tsp Sesame oil

Found on mysequinedlife.com

Description

Ingredients

• 5-6 zucchini
• 2 tbsp olive oil, more as needed
• 1/4 cup creamy almond butter
• 1/4 cup reduced-sodium soy sauce
• 2 1/2 tbsp hoisin sauce
• 1 1/2 tsp sriracha, to taste
• 2 tsp sesame oil
• 1/2 tsp minced garlic
• 1/8 - 1/4 tsp five-spice powder, to taste
• 1/4 tsp ground ginger
• Sesame seeds, for serving
• Sliced scallions, for serving

Directions

• Spiralize zucchini and set aside. I peeled them first, but you dont have to.
• In a bowl, whisk together all all sauce ingredients and set aside.
• Add olive oil to a large non-stick skillet set over medium heat. Add zucchini noodles and let cook for about 4-6 minutes, stirring frequently to allow all of the zucchini noodles to become tender. Add additional olive oil as needed.
• Once noodles have softened and are tender (like cooked spaghetti), remove skillet from heat and pour in sauce. You may wish to pour out any excess water released from the zucchini as it cooked from the skillet before continuing so the sauce doesnt thin too much. Stir to evenly coat the noodles with the sauce. Serve with a garnish of sesame seeds and/or sliced scallions.