Sesame Noodles {grain free}

You can use any nut or seed butter for this recipe. The only exception maybe is tahini which may be too bitter on its own, but mixed with another nut or seed butter, it becomes milder.

For the zucchinis, I keep the green skin on the zucchini or cucumber, but feel free to peel it off. I use fairly large zucchinis to fill 4 bowls, so you may need a few more if your zucchinis are on the small size.

To make this low-carb/Keto: Replace the honey with your favorite low-carb sweetener. Use the equivalent of 1 tablespoon of honey or sugar.

The original recipe had fish sauce (½ teaspoon) in it and more salt (½ teaspoon), but I've modified it over the years, and this is the most authentic version, in my opinion.

Servings: servings

Calories: 198kcal

Equipment

Spiralizer or vegetable juliene peeler

Ingredients

¼ cup cashew butter or almond, peanut, or a seed butter
1 tablespoon toasted sesame oil
1 tablespoon mild vinegar white wine or milld vingegar
1 tablespoon honey or maple syrup
¼ teaspoon salt
4 large zucchinis trimmed
¼ cup green onions, thinly sliced
1 cup warm water
black sesame seeds as garnish optional

US Customary - Metric

Instructions

Combine the cashew butter, sesame oil, vinegar, honey, and salt in a bowl and use a fork or whisk to blend the ingredients until smooth.
Add the water about ¼ cup at a time to the sauce and whisk gently to thin it. You may not need the entire cup of water, depending on the thickness of your nut butter.
Slice the zucchini into noodles using a spiralizer or julienne peeler.
Place the noodles across 4 bowls and add sauce to each bowl and blend with the noodles. Top with sliced green onions and other toppings.
Serve cold or room temperature. Store leftovers in the refrigerator for a day or so.

Nutrition