Asian Zucchini Noodles

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 lb. zucchini, cut into noodles

2 green onions

1/2 tbsp coconut oil

1/2 tbsp sesame oil

2 clove garlic, minced

2 tsp ginger, minced

3 tbsp coconut aminos (or soy sauce, more to taste)

1 tbsp almond butter

1 tbsp sesame seeds

Directions

Cut the zucchini into noodles using a spiralizer, mandolin, or sharp knife. If you have time, sprinkle them with salt and let them rest on the counter for 10 minutes. Then press with a paper towel to remove the excess moisture. This will give you a crisper noodle.

Heat a pan over medium high heat. Add the coconut oil, sesame oil, green onion, garlic, and ginger to the pan. Cook for 1 minute until fragrant and add the zucchini noodles. Cook for 2-4 minutes until just tender. Add the coconut aminos and stir until the noodles are well coated. Push the noodles to the side and add the almond butter. Let warm up for a few seconds and stir into noodles. Top with sesame seeds.

Nutrition

• Serving Size: 1 cup
• Calories: 103 cal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 25 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 3 g