Sesame Garlic Zoodles w/ Cashews

Name: Sesame Garlic Zoodles w/ Cashews
Prep time: 10 min
Cook time: 5 min
Ingredients: 4 medium zucchinis (spiralized on the medium setting); 8 oz shiitake mushrooms (sliced); 1/4 cup roasted cashews (2 oz); 1/4 cup peanut butter (2 oz); 1/4 tsp of chili garlic oil or sriracha sauce; 1 Tbsp soy sauce (or sub tamari or liquid aminos for gf); Juice of 1 lime; 2 cloves garlic (minced); 1 thumb ginger (grated); 2 Tbsp sesame oil (1 oz); Chopped fresh cilantro to garnish; Sprinkle of peanuts or sesame seeds (to garnish); Rice (to serve optional)

Published on in 15 Minutes Or Less, Fall, Gluten Free, Grain Free, Hot Meals, Sugar & Flour Free, Summer, Vegan, Vegetarian

If you like spiralizing veggies and have a spiralizer, this one is easy, quick, and super flavorful. It reminds me of Cashew Cabbage Stir Fry, but with zoodles instead of cabbage. If you’re working with pre-spiralized zoodles, this is a perfect quick weeknight meal that takes less than 15 minutes from start to finish.

Sesame Garlic Zoodles w/ Cashews

Veggies | Protein | Fat

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Prep Time: 10 minutes

Cook Time: 5 minutes

Servings:

Recipe From: Katie’s Conscious Kitchen

Ingredients

Veggies

4 medium zucchinis spiralized on the medium setting
8 oz shiitake mushrooms sliced

Protein & Fat

1/4 cup roasted cashews 2 oz

Sesame Garlic Lime Sauce

1/4 cup peanut butter 2 oz
1/4 tsp of chili garlic oil or sriracha sauce
1 Tbsp soy sauce or sub tamari or liquid aminos for gf
Juice of 1 lime
2 cloves garlic minced
1 thumb ginger grated
2 Tbsp sesame oil 1 oz

Garnish

Chopped fresh cilantro to garnish
Sprinkle of peanuts or sesame seeds to garnish
Rice to serve optional

Instructions

Spiralize the zucchini on the medium setting.
Heat the sesame oil over medium heat in a large skillet. Add the mushrooms and sauté for 3-5 minutes, until browned.
Add the garlic and ginger and stir until fragrant.
Add the rest of the sauce ingredients to the pan, except for the peanut butter, along with the spiralized zucchini.
Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 2-3 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it’s almost ready, add the peanut butter and cashews and toss. Remove from heat.
Divide into two equal sized portions. Garnish with fresh chopped cilantro.

Notes

Be careful not to overcook this dish, or it will end up a watery mess. Err on the side of not enough time. The goal isn’t to cook the zoodles as much as it is to warm them up.

Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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11 Comments

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Sesame Garlic Zoodles w/ Cashews