Is there a better way eat zucchini than by coating zoodles in red curry almond butter sauce that’s savory, satisfying and just the right amount of spicy?
For the Red Curry Almond Butter Sauce:
- ¼ cup almond butter
- 1 teaspoon curry paste (or more if you like it spicy)
- 2 tablespoons tamari
- 1 teaspoon white miso paste
- 1 teaspoon ginger, minced or grated
- 2 limes
- 1 Tablespoon rice vinegar
- 1.5 lbs zucchini, spiralized or cut into noodles
- 1 tbsp sesame oil
For the Zucchini Noodles:
- 1 cup frozen shelled edamame
- Pepper flakes, optional
- Chopped cilantro for topping
- Chopped almonds, cashews or sesame seeds for topping
- Add zucchini noodles to a colander, salt liberally and toss well. Set aside to draw out some of the moisture.
- In a medium mixing bowl or blender, combine almond butter, curry paste, tamari, miso, ginger, lime juice, and rice vinegar. Use an immersion blender if you have one to combine the sauce well. Add water, one tablespoon at a time, until the sauce blends smooth, rather than thick. Adjust seasoning with salt to taste.
- Heat the sesame oil in a large frying pan. Transfer the zucchini noodles to a clean dish towel and wring out as much water as possible over the sink. Add the noodles to the hot pan, reduce heat to medium, and sauté until heated through, about 5 minutes.
- Cook the edamame according to package instructions, using a microwave or pot of boiling water.
- Combine the cooked zucchini noodles with the sauce and edamame. Top with chopped cilantro, crunchy nuts of your choice, red pepper flakes if you like it spicy and season to taste with salt and pepper.