I GOT A SPIRALIZER!!!! Aaaahhh!! They don’t sell them here in Aruba and I’ve been trying to get one shipped forever and it finally arrived! I felt like a child on Christmas morning putting it together. I’ve had so many variations of zucchini noodles with creamy dressings, Alfredo style, and even though I love those variations I’ve been wanting to make something zesty and Asian inspired. So, this happened!
It was so easy. So awesome. Dennis doesn’t like zucchini noodles (why??) but I made him try it and he ate an entire bowl. Here’s how!
- 2 zucchinis
- 1 carrot
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce (or tamari)
- 1 tbsp apple cider vinegar
- 2 garlic cloves
- 1 cm fresh ginger
- 1 teaspoon Sriracha
- dash of salt
- 1 tbsp black sesame seeds
Start with the zucchini. I spiralized mine using the thicker blade so they would come out big and round. When you’re done, layer a big bowl with paper towels and place them inside. The paper towels will absorb some of the moisture and make the noodles extra crispy! Then spiralize the carrot using the smaller blade so it comes out thinner. THIS WAS THE FUNNEST THING EVER. You can also grate the carrots!
Now make the sauce. Put sesame oil, soy sauce, vinegar and Sriracha together in a bowl and stir well. Mince the garlic and the ginger finely and add to the sauce with a dash of salt. Mix well. Remove the paper towels from the zucchini bowl and add the carrot.
Pour the sauce all over the noodles and use your hands (or two forks but hands are more fun) to make sure the dressing covers every single noodle! Garnish with black sesame seeds and enjoy immediately. This is the yummiest thing ever.
Unfortunately zucchini noodles usually don’t store very well (they get sad and soggy) so share with your friends and family. This recipe was perfect for three semi-hungry people or two very hungry people or one starving person.