Creamy Garlic Sesame Zoodles
These creamy garlic sesame zoodles are a simple weeknight recipe, perfect for those nights when you feel like curling up on the couch with Netflix and big bowl of tasty noodles without throwing your healthy habits away.
Ingredients
For the Creamy Garlic Sauce
- 3 garlic cloves , crushed
- 1 tablespoon fresh grated ginger
- ¼ teaspoon chilli flakes
- 2 small dates , softened
- 3 tablespoons tahini
- juice of ½ a lime
- ¼ teaspoon salt
- 4 tablespoons water
For the Stir Fry
- 2 medium zucchini , spiralised
- 1 chicken breast , medium to large sized
- 2-3 cups mixed veggies chopped , I used mushrooms, green beans, and pak choy.
- sesame oil , for cooking
- canola oil , for cooking
Instructions
- In a blender, add all sauce ingredients and blend until mixture is white and creamy. Add a little more water if sauce is too thick. Set aside.
- Chop up chicken into about 1 inch pieces. In a frying pan or wok, heat ½ a tablespoon of both canola oil and sesame oil and add chicken. Stir fry until cooked through. Remove from pan and set aside.
- Add chopped up veggies to the hot pan, adding a bit more oil if necessary, and stir fry until tender. Add back in chicken and the zucchini noodles and the sauce. Toss together until everything is coated in the creamy sauce and then take off heat. You want the zucchini noodles to still have a crunch to them.
- Serve and top with a sprinkle of sesame seeds.
Notes
Vegetarian/Vegan Option: Replace chicken with firm tofu.