Zoodle stir fry with cashew satay sauce

By GuidingVegan

Ingredients

• 2 -3 zucchini and/or yellow squash (spiralized into noodles)
• 2 handfuls of chopped napa cabbage (more if you want more veggies)
• 1 shallot or 2 - 3 tbsp chopped red onion
• 1 tbsp sesame oil
• 2 -3 tbsp creamy cashew butter or tahini works too --> adjust according to how much zucchini you use.
• 1/2 to 1 tsp red chili flakes
• 2 tbsp tamari or gluten free soy sauce (add more if you like salty)
• 1 tsp maple syrup
• 1 tsp garlic (minced)
• 1/4 tsp five spice asian seasoning
• dash of sea salt
• black pepper to taste

Preparation

Step 1

Spiralize your zucchini and squash.
Clean and dry. Chop your cabbage and red onion.

Heat a wok or skillet to medium high or high and add in your cashew butter (make sure it's smooth and melted or creamy), sesame oil, tamari, garlic, and chili flakes.

Mix all together.

Toss in your veggies and remaining ingredients and seasoning,spices.

Stir fry all together for a few minutes until veggies are cooked and coated but not soggy.

Remove and garnish with more chili flakes and black pepper if desired.