i am a huge fan of noodles. always have been. zucchini noodles, or zoodles, as i like to call them, are a great way to get more plant foods into your nutrition, and kids love them!
many zoodle recipes say that you can use a vege peeler as an alternative to a spiralizer, however, to be honest with you, i just don't think the peelers give you the real deal noodle feel. you can pick spiralizers up online and in cooking/kitchen stores for around $80 and up. well worth the investment when you see the response!
use this recipe as a starting point and let your imagination go. i used the leftovers of mine the next night in rice paper rolls for a creamy and fresh dinner date with princess stella. x
you will need...
organic zucchinis, 1 per person, in our case, i used 2, spiralized
organic carrot, 1 peeled and grated
for the satay sauce...
1 clove of garlic, organic if you can, peeled and finely diced, or minced in garlic press
a 2cm cube of fresh ginger, spray free if you can, peeled and finely chopped
3 tablespoons of organic almond butter, or natural peanut butter, i use and recommend ceres organics
2 teaspoons tamari, again, i like ceres
2 teaspoons sesame oil, ceres again
1 teaspoon organic coconut sugar
juice of 2 fresh limes
a dash of water if the sauce is too thick
optional garnishes, cashew nuts, fresh coriander, black sesame seeds
how to make...
once you have sprialized your zucchini and grated the carrot, set aside and prep the sauce.
add all the sauce ingredients to a food processor and whizz until thick and smooth. if it is too thick, add a splash of water and keep whizzing until it reaches your desired consistency.
add the zoodles and the carrot to the satay and stir through. serve and enjoy or use in rice paper rolls as an alternative to vermicelli.