Sesame Garlic Zoodles w/ Cashews

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
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2
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.
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