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zucchini noodles recipe.

Zucchini Noodles

Learn how to make these amazing zucchini noodles using simple ingredients. Ready in less than 20 minutes, they are a delicious and healthier alternative to traditional pasta! 
5 from 3 votes
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 243 kcal

Ingredients
  

  • 6 oz tofu firm, 180g
  • 1 tablespoon vegetable oil
  • 3 medium zucchini spiralized
  • 1/2 medium red bell pepper julienned
  • 1/2 medium yellow bell pepper julienned
  • 1 cup snow peas trimmed
  • 3 green onions chopped into small pieces
  • 1 cup carrots julienned
  • 1 cup red cabbage chopped

Almond Butter Dressing:

  • 1/4 cup almond butter
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon Sriracha
  • 1 1/2 tablespoons agave nectar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1/4 cup hot water
  • 1 teaspoon red pepper flakes
  • 1 tablespoon peanuts chopped, to garnish
  • 1 tablespoon cilantro chopped, to garnish

Instructions
 

  • First, prepare tofu. Cut tofu into cubes or squares. Heat a frying pan with 1 tablespoon of vegetable oil and pan fry tofu on all sides until crisp and golden. Set aside.
  • Prepare dressing by whisking all ingredients together, or shaking them together in a medium sized jar.
  • In a large pan, combine your julienned bell peppers, green onion,carrot, red cabbage and snowpeas. Heat through and fry for a few minutes until tender.
  • Add zucchini noodles to the pan and toss for 1 minute, or until heated through. You don't want to over cook this as the zucchini noodles will start to wilt and release too much water. You simply want to heat the noodles through.
  • Transfer cooked veggies to a large bowl, and add in your crispy tofu cubes. Pour dressing over your veggie mixture, and toss to disperse.
  • Serve noodles topped with chopped peanuts and cilantro.

Notes

TO STORE: Place leftovers in a shallow air-tight container and store them in the refrigerator for up to one week. 
TO REHEAT: Reheat in the microwave or skillet for 1-2 minutes or until thoroughly warm.

Nutrition

Serving: 1servingCalories: 243kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 473mgPotassium: 572mgFiber: 6gSugar: 12gVitamin A: 4599IUVitamin C: 76mgCalcium: 136mgIron: 3mg
Keyword zucchini noodles
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