Chinese Zucchini Noodles with Spicy Sesame Tahini Sauce Recipe

Introduction

This Chinese-style zucchini recipe transforms fresh zucchinis into flavorful, spicy zoodles that are perfect as a light meal or side dish. The combination of sesame, chili, and tahini creates a deliciously rich and vibrant sauce that coats each bite. It’s quick, easy, and wonderfully refreshing.

Ingredients

• 4 zucchinis/courgettes (cut into noodles or zoodles)
• 1 teaspoon salt
• 2 garlic cloves (finely chopped)
• 2 tablespoons coconut aminos
• 2 tablespoons tahini (or peanut/almond butter)
• 1 tablespoon sesame oil
• 2-3 teaspoons medium or mild chili powder (to taste)
• 2 teaspoons chili oil
• 2 teaspoons honey or maple syrup (optional)
• Toasted sesame seeds (for garnish)
• Green onions (for garnish)

Instructions

1. Step 1: Prepare the zucchini noodles using a spiralizer, mandoline slicer, or by slicing the zucchini into thin noodle-like shapes.
2. Step 2: If spiralized, cut the noodles into shorter lengths with scissors to make them easier to eat and mix.
3. Step 3: Toss the zucchini noodles with salt and place them in a colander over the sink or a bowl. Let them drain for 30 minutes to release excess moisture.
4. Step 4: While the zucchini drains, mix garlic, coconut aminos, tahini, sesame oil, chili powder, chili oil, and honey or maple syrup in a bowl to create the sauce.
5. Step 5: After 30 minutes, gently squeeze the zucchini noodles to remove any remaining liquid and add them to the sauce bowl.
6. Step 6: Toss the noodles and sauce together thoroughly so the zucchini is well coated.
7. Step 7: Garnish with toasted sesame seeds and chopped green onions before serving.

Tips & Variations

• For extra crunch, add chopped peanuts or cashews as a topping.
• Adjust chili powder and chili oil amounts to control the spice level according to your preference.
• Swap tahini for peanut or almond butter for a different nutty flavor.
• If you don’t have coconut aminos, soy sauce is a suitable alternative.

Storage

Store leftover zucchini noodles in an airtight container in the refrigerator for up to 2 days. Because the zucchini releases moisture, it’s best eaten fresh. When reheating, enjoy cold or at room temperature as warming can make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of coconut aminos?

Yes, regular soy sauce works well as a substitute, though it will add a saltier and slightly different flavor.

How do I prevent the zucchini noodles from becoming watery?

Salting the noodles and letting them drain for 30 minutes helps remove excess water. Gently squeezing them before mixing with the sauce further reduces moisture, keeping the dish from becoming soggy.

Chinese Zucchini Noodles with Spicy Sesame Tahini Sauce Recipe

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★★★★★

4.7 from 131 reviews

This refreshing Chinese Zucchini recipe features spiralized zucchini noodles tossed in a flavorful, slightly spicy sauce made with garlic, coconut aminos, tahini, sesame oil, and chili. It’s a light, healthy, and easy-to-make dish perfect as a low-carb side or a vegetarian main.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Zucchini Noodles

• 4 zucchinis/courgettes (cut into noodles using a spiralizer, mandoline slicer, or knife)
• 1 teaspoon salt

Sauce

• 2 garlic cloves (finely chopped)
• 2 tablespoons coconut aminos
• 2 tablespoons tahini (or peanut/almond butter)
• 1 tablespoon sesame oil
• 2–3 teaspoons medium or mild chili powder (adjust to taste)
• 2 teaspoons chili oil
• 2 teaspoons honey or maple syrup (optional)

Garnish

• Toasted sesame seeds
• Green onions (sliced)

Instructions

1. Make the Zoodles: Use a spiralizer, mandoline slicer, or knife to cut the zucchinis into noodle shapes. If using a spiralizer, cut the noodles into shorter lengths with scissors for easier mixing and eating.
2. Salt and Drain: Toss the zucchini noodles with 1 teaspoon of salt and place them in a colander over the sink or over a bowl/towel. Let them sit for 30 minutes to draw out excess moisture.
3. Prepare the Sauce: While the zoodles rest, combine garlic, coconut aminos, tahini, sesame oil, chili powder, chili oil, and honey or maple syrup (if using) in a mixing bowl. Stir well to create a smooth, flavorful sauce.
4. Drain Zoodles: After 30 minutes, gently squeeze the zoodles to remove extra water, ensuring they don’t become too soggy.
5. Toss with Sauce: Add the drained zoodles to the sauce mixture and gently toss until the noodles are fully coated and evenly mixed.
6. Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the top as desired. Serve immediately as a fresh and healthy dish.

Notes

• Adjust chili powder and chili oil according to your heat preference.
• For a nut-free version, use tahini instead of peanut or almond butter.
• Use coconut aminos as a soy-free alternative to soy sauce.
• Serving this dish immediately keeps the zucchini fresh and crisp.
• Can be served as a side dish or light main course.

Keywords: Chinese zucchini recipe, zucchini noodles, zoodles, healthy zucchini salad, vegan Chinese recipe, no-cook zucchini dish, low-carb Chinese zucchini