Sesame Garlic Zoodles w/ Cashews

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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. This is a perfect weeknight meal that takes less than 20 minutes from start to finish. I adapted this recipe from this one over at Salt & Lavender.

Sesame Garlic Zoodles w/ Cashews

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 14 oz Veggies
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • 4 medium zucchinis, spiralized on the medium setting
  • 8 oz shiitake mushrooms, sliced

Protein + Fat

  • 2 oz roasted cashews (1 protein)
  • Sesame Garlic Lime Sauce
    • 2 oz peanut butter (1 protein)
    • 1/4 tsp of chili garlic oil or sriracha sauce
    • 1 Tbsp soy sauce
    • Juice of 1 lime
    • 2 cloves garlic, minced
    • 1 thumb ginger, grated
    • 1 oz (2 Tbsps) sesame oil (2 fats)

Condiments & Spices

  • Chopped fresh cilantro to garnish

Maintenance Modifications

  • Grain Additions: Serve with 4 oz of cooked rice.
  • Protein Additions: Increase cashews or peanut butter.
  • Fat Additions: Increase cashews, peanut butter, or sesame oil.

Directions

  1. Spiralize the zucchini on the medium setting.
  2. Heat the sesame oil over medium heat in a large skillet. Add the mushrooms and sauté for 3-5 minutes, until browned.
  3. Add the garlic and ginger and stir until fragrant.
  4. Add the rest of the sauce ingredients to the pan, except for the peanut butter, along with the spiralized zucchini.
  5. 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.
  6. Divide into two equal sized portions. Garnish with fresh chopped cilantro.

Note: 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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11 Comments

  1. Hi Katie! I am curious on how you measure this since there are 2 servings? Did you weigh everything and just divide by 2?

     
  2. We made this tonight with steamed broccoli instead of the zoodles. Delicious!

     
  3. The sauce is amazing – it’s become my fallback thai inspired sauce for any kind of veg. stirfry. My non-BLE husband loves it too. Thank you, Katie!

     
  4. This was delicious and very filling!

     
  5. hi do you have the calorie/fat content of this recipe?

     
    • Hi, I follow Bright Line Eating and in that program we don’t pay any attention to that stuff. We just weigh and measure our meals according to our food plan and forget the rest. This recipe is pretty simple so I’m sure you could plug the ingredients to an online calculator of some kind.

       
  6. Quick question- How much does the zucchini weigh when it is ready to go into the mix? (I buy mine already “spiraled”). Maybe it is obvious but I am brand new to BLE and don’t have it all figured out yet. Thanks!

     
  7. Can I just use half of each before cooking? Like 1 oz Pb 1 oz sesame oil and 1 oz cashews? And 4 oz shitake and 8 zucchini?

     

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