
Sesame Almond Zoodle Bowl
The sesame almond zoodle bowl is the perfect vehicle for this amazing sauce. Peanut sauce has been one of my favorite dipping and drizzling sauces for everything from low carb egg rolls to an overflowing bowl of stir fry veggies. Sadly, I’ve recently begun reducing my peanut intake. I’ve been focusing on more recipes that...
Ingredients
Zoodles
- 2 medium zucchini, spiralized
- 1/2 cup sliced mushrooms
- 1 cup shredded broccoli slaw
- 1 tsp sesame oil
Sauce
Optional
- pinch chili powder
Instructions
- Heat 1 teaspoon of sesame oil in a large skillet on medium heat. Add the shredded broccoli cabbage mix, and mushrooms, and sauté until they begin to soften.
- Make your zucchini noodles using a vegetable spiralizer and pat them dry with a towel to remove some of the excess moisture.
- Add your zoodles to the skillet and heat evenly by gently turning the zoodles with a fork or tongs until the noodles become soft but not soggy. This takes about 3-5 minutes.
- Mix your sauce by adding all ingredients in a large bowl and combining thoroughly.
- Add a touch more water or oil if necessary to reach a thin consistency.
- Portion your zoodles in three bowls and drizzle with sesame almond sauce then toss to coat.
- Top with chopped almonds and crushed red pepper flakes and an optional pinch of chili powder.
Nutrition
Nutrition Facts
Sesame Almond Zoodle Bowl
Amount per Serving
Calories
276
% Daily Value*
Fat
24
g
37
%
Carbohydrates
6
g
2
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.