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This recipe wound up being a bit of a spur of the moment thing, but everything exercised.
I initially visualized this to be a cold salad, however I recognized that making the dressing would be easier if I warmed it up, and after that it morphed into a warm meal. So pleased I went this path.
These garlic lime cashew zoodles are surprisingly filling. I just managed to consume half the bowl visualized, and it’s not even a substantial bowl.
The cashews in addition to the peanut butter in the sauce provide a lot of compound. I had this as an entree, but I likewise believe it would work as a side dish.
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I spiralized the carrot on the thinnest setting, so it cooks really fast. The zucchini is spiralized on the medium setting and the zoodles are nicely \”al dente\” when cooking is done.
The most convenient method to prepare this is by constantly tossing whatever in the pan with tongs (or use two spoons) so the zucchini doesn’t overcook and whatever gets heated through good and equally. You just prepare the zoodles for about 4-5 minutes, so this dish is perfect for hectic weeknights!
The sauce is a combination of garlic, sriracha, hoisin sauce, soy sauce, lime juice, and peanut butter. As the zucchini noodles launch water, it becomes more liquid, finishing whatever with wonderful flavor.
A spray of cilantro at the end is all that’s needed to finish this super simple meal.
Did you understand that in the UK they refer to zoodles as \”courgetti\”? I found that out recently, and I like it! They describe zucchini as \”courgettes\”, and naturally it’s a play on \”spaghetti\”. Clever.
Anyway, I hope you enjoy this one!.
This is the spiralizer.I utilized for this recipe.
You may also like my if you’re into fast spiralizer dishes.15 minute garlic shrimp zoodles recipe..
Here’s a fast video I made to show you how this recipe is done:.
Questions? Leave me a remark.
These 15 minute garlic lime cashew zoodles are an extremely simple and healthy vegan meal choice.
- 2.medium zucchini.
- 2.large carrots.peeled.
- 1.tablespoon.fresh cilantro.sliced.
- 2.heaping tablespoons peanut butter.
- 1/2.tablespoon.hoisin sauce.
- 1/2.tablespoon.If you like it spicy!), sriracha sauce (or more.
- 1.teaspoon.soy sauce.
- Juice of 1/2 lime.
Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
Include the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or up until the garlic has actually simply started to cook.
Add the zucchini, carrots, and cashews. Using tongs or 2 big spoons, carefully toss/lift up the pan contents every 10-20 seconds or two for about 4-5 minutes until everything is lightly prepared and heated through. The zucchini will release some liquid, which will assist to make a great sauce. When it’s practically prepared, include the cilantro in and toss. Serve instantly.
- The zucchini I purchased from the grocery store were relatively skinny and around 6-8 inches long. Remember that home-grown zucchini is typically a lot larger. Take care not to overcook this dish, or it’ll wind up a watery mess.
Calorie information is provided as a courtesy only and should be construed as a quote rather than a guarantee..
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