Chinese Zucchini Noodles with Spicy Sesame Tahini Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Drain Zoodles: After 30 minutes, gently squeeze the zoodles to remove extra water, ensuring they don’t become too soggy.
- Toss with Sauce: Add the drained zoodles to the sauce mixture and gently toss until the noodles are fully coated and evenly mixed.
- 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
