This is a light, super easy Asian-inspired meal that is easy to bulk up with regular spaghetti noodles or Gluten Free noodles. You can have it as a main dish or add lean chicken breast or shrimp to incorporate more protein. You can also throw in extra veggies that you may have sitting in the fridge crisper. Some of my favorites for this dish are sliced red bell pepper, snow peas, shredded cabbage and yellow onion.

Garlic Cashew Zoodles

Serves 4 - 6

Ingredients

Zoodles Base

zucchini spirals *

2 large carrots, spiraled or peeled in long strips

3/4 cups – 1 cup cashew halves

1/4 box of spaghetti (optional as filler for pasta lovers)

1 teaspoon sesame oil

Sauce

1 tablespoon hoisin sauce (add more if you want this sweeter)

1 teaspoon sriracha

2 teaspoon reduced sodium soy sauce or tamari (gluten-free)

4-5 garlic cloves minced

2 tablespoons of creamy peanut butter

1/2 teaspoons five spice powder **

juice of half of a lime

Instructions

1. Mix the sauce ingredients in a small bowl and add to a large skillet on medium high heat.
2. Add about 1 teaspoon of sesame oil to thin out sauce.
3. Cook about 2 minutes.
4. Add zucchini noodles (aka zoodles), your cooked spaghetti, carrots and cashews
5. Mix well with tongs. Don’t stop mixing for 5 minutes.
6. Serve with lime zest.

Notes

* I buy pre-spiralized zucchini noodles, however, you can spiralize your own with this great spiralizer.

** Five spice is one of my all-time favorite spices in Asian-inspired dishes. You can use any five spice blend from your local grocery store, but I prefer the brand Frontier Co-op.