Spicy Garlic Chinese Zucchini: A Flavor-Packed Vegan Delight

This Spicy Garlic Chinese Zucchini recipe is a vibrant and healthy vegan side dish that combines zesty spice with a nutty flair.

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Prep Time 30

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: Chinese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

4 medium zucchinis spiralized into noodles or sliced
1 teaspoon salt enhances flavor and draws out moisture

For the Sauce

2 cloves garlic finely chopped
2 tablespoons coconut aminos soy sauce alternative
2 tablespoons tahini or nut butter peanut or almond; sunflower seed butter for nut-free
1 tablespoon sesame oil
2-3 teaspoons chili powder to taste
2 teaspoons chili oil optional for extra heat
2 teaspoons honey or maple syrup balances heat with sweetness

For the Garnish

toasted sesame seeds for garnish
chopped green onions for garnish

Equipment

colander
Mixing bowl
Spiralizer

Method

Step-by-Step Instructions

Wash the zucchinis, then spiralize them into noodle shapes or slice them thinly. Set aside.
Place the zoodles in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
In a mixing bowl, combine garlic, coconut aminos, tahini or nut butter, sesame oil, chili powder, and optional chili oil. Whisk until smooth.
After resting, gently squeeze out excess moisture from the zoodles. Combine with the sauce, mixing thoroughly.
Plate and garnish with toasted sesame seeds and chopped green onions. Serve chilled or warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Letting zoodles rest with salt prevents sogginess. Adjust chili powder for spice level. Chill before serving for enhanced flavors.

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