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    Home » Healthy » 15 Minute Garlic Lime Cashew Zoodles

    15 Minute Garlic Lime Cashew Zoodles

    Published March 30, 2017 / Updated February 23, 2021 / 117 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option. This is a snap to make, and the sauce is addictive!

    bowl of garlic lime cashew zoodles with lime wedges

    This recipe ended up being a bit of a spur of the moment thing, but it all worked out.

    I originally envisioned this to be a cold salad, but I realized that making the dressing would be easier if I heated it up, and then it morphed into a warm meal. So glad I went this route.

    zucchini noodles in a glass bowl

    These garlic lime cashew zoodles are surprisingly filling. I only managed to eat half the bowl pictured, and it's not even a huge bowl.

    The cashews as well as the peanut butter in the sauce provide plenty of substance. I had this as an entree, but I also think it would work as a side dish.

    close-up of 15-minute garlic lime cashew zoodles in a bowl with lime wedges

    I spiralized the carrot on the thinnest setting, so it cooks really fast. The zucchini is spiralized on the medium setting and the zoodles are nicely "al dente" when cooking is done.

    The easiest way to cook this is by continuously tossing everything in the pan with tongs (or use two spoons) so the zucchini doesn't overcook and everything gets heated through nice and evenly. You only cook the zoodles for about 4-5 minutes, so this recipe is perfect for busy weeknights!

    bowl of garlic lime cashew zucchini noodles

    The Asian-inspired sauce is a combination of garlic, sriracha, hoisin sauce, soy sauce, lime juice, and peanut butter. As the zucchini noodles release water, it becomes more liquid, coating everything with fantastic flavor.

    A sprinkle of cilantro at the end is all that's needed to complete this super easy meal.

    bowl of vegan garlic lime cashew zoodles with fork

    Did you know that in the UK they refer to zoodles as "courgetti"? I found that out the other day, and I like it! They refer to zucchini as "courgettes", and of course it's a play on "spaghetti". Clever.

    Anyway, I hope you enjoy this one! 🙂

    This is the spiralizer I used for this recipe.

    If you're into quick spiralizer recipes, you may also like my 15 minute garlic shrimp zoodles recipe.

     

    Questions? Leave me a comment.

    These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option. This is a snap to make, and the sauce is addictive!

    15 Minute Garlic Lime Cashew Zoodles

    These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option.
    4.96 from 25 votes
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Cook Time 7 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Asian
    Servings 2
    Calories 442 kcal

    Ingredients
     

    • 2 medium zucchini
    • 2 large carrots peeled
    • 3/4 cup cashews
    • 1 tablespoon fresh cilantro chopped

    Sauce:

    • 2 heaping tablespoons peanut butter
    • 1/2 tablespoon hoisin sauce
    • 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
    • 1 teaspoon soy sauce
    • Juice of 1/2 lime
    • 2 cloves garlic minced

    Instructions
     

    • Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
    • Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
    • Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.

    Notes

    • The zucchini I bought from the grocery store were fairly skinny and around 6-8 inches long. Keep in mind that home-grown zucchini is typically a lot larger. Be careful not to overcook this dish, or it'll end up a watery mess.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 442kcalCarbohydrates: 34gProtein: 17gFat: 30gSaturated Fat: 6gCholesterol: 1mgSodium: 463mgPotassium: 1203mgFiber: 7gSugar: 14gVitamin A: 12443IUVitamin C: 45mgCalcium: 89mgIron: 5mg
    Keyword garlic lime cashew zoodles, vegan zoodles recipe
    Author Natasha Bull
    Previous Post: « Salmon Tartine
    Next Post: Tropical Chicken Nachos »

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    1. Nancy Andres says

      November 9, 2020 at 7:14 AM

      5 stars
      Sounds and looks like a wonderful recipe. I pinned this post and may use it for one of this year's holiday meals. Keep up the good work. Warm regards, Nancy Andres @ Colors 4 Health.

      Reply
      • Natasha says

        November 9, 2020 at 10:24 AM

        Let me know if you try it!

        Reply
    2. Natalia says

      August 15, 2020 at 4:38 PM

      5 stars
      Will definitely be making again!!

      Reply
      • Natasha says

        August 16, 2020 at 11:27 AM

        Wonderful! 🙂

        Reply
    3. Sydney Mead says

      June 17, 2020 at 8:51 PM

      5 stars
      I actually made this as a salad. Instead of cooking the ingredients, I just put everything in a bowl and mixed. Put it in the fridge for a while to cool down. Everyone loved it. I used Almond Butter instead of peanut butter. I didn't have Sriracha sauce but used The Pepper Plant original hot sauce. Will definitely make again.

      Reply
      • Natasha says

        June 18, 2020 at 8:37 AM

        Well that's a good idea!! So glad it was a hit!

        Reply
    4. Megan Mitchell says

      May 11, 2020 at 1:07 PM

      5 stars
      My husband and I LOVE this recipe! We have it at least once a week! How do you think this recipe would do if I used pad thai/rice noodles? Think I'd need to add some water to the recipe to thin out the sauce a bit?

      Reply
      • Natasha says

        May 11, 2020 at 2:53 PM

        I think that would work great and you're spot on about thinning the sauce out!

        Reply
    5. Clovis says

      January 1, 2020 at 4:18 PM

      Terrific recipe. Simple and delicious and the ingredients are things I tend to always have on hand.

      Reply
      • Natasha says

        January 1, 2020 at 4:36 PM

        So glad you enjoyed it!!

        Reply
    6. Matt Seid says

      December 30, 2019 at 9:24 PM

      5 stars
      My fiancee is usually the chef in our household but she had work today while I still have a break from the office - I surprised her with this dish and she was thrilled (and surprised I was capable of making something this good and healthy)! I doubled up on all the main ingredients so we had leftovers for the week so I used double hoisin, soy, lime, and sriracha to make the sauce last, as well as 3 zuccs and carrots. GREAT disclaimer on the recipe note about overcooking and the sauce becoming watery...I definitely made this mistake but moved my zoodles to a different bowl and reduced the watery mess into a delicious tangy peanut butter sauce which worked out great.
      We're trying to make our diets more plant based in 2020 and this meal will probably be a cornerstone of that lifestyle ! THANKS!

      Reply
      • Natasha says

        December 31, 2019 at 9:52 PM

        Ooh I am so glad this recipe worked out for you, Matt!! Thanks so much for leaving me a comment. Happy 2020!

        Reply
      • Paula says

        March 24, 2021 at 4:09 PM

        Another tip when cooking zucchini to avoid them getting watery is to salt them and let them sit for 15 minutes. Then you wrap them in paper towel and squeeze them until you wring out all the water that the salt brings out. Rinse. This method has saved many recipes.

        Reply
    7. Nastia says

      July 31, 2019 at 11:36 AM

      5 stars
      I make this one frequently now! It is such a great dish, my husband and I both love it (and we are not vegetarian, but this dish doesn't need meat next to it). It is so filling. My BIL is vegan, I am passing this recipe to him.
      LOVE THIS ONE! I made it also with Maggi sauce once (didn't have hoisin) and it still worked

      Reply
      • Natasha says

        July 31, 2019 at 11:59 AM

        I am so pleased to hear it, Nastia!! Thanks for letting me know. 🙂

        Reply
    8. vivienne wynter says

      June 24, 2019 at 2:42 AM

      Hello from Australia. I made this tonight and it's rich and delicious. Kept the Zoodles crunchy by not overcooking as per your tip Natasha. Used natural peanut butter and just added water and more lime to make it saucy. Thank you for sharing this. Very tasty, easy, delicious and healthy.

      Reply
      • Natasha says

        June 24, 2019 at 11:29 PM

        Hi from Canada! 🙂 So pleased that you enjoyed it, Vivienne! Thanks for leaving me a comment.

        Reply
    9. Brette says

      June 23, 2019 at 9:26 AM

      Sounds too good not to try. I don’t have a spiralizer (gadget aversion syndrome), but I think I can make strips with a potato peeler.

      Reply
      • Natasha says

        June 23, 2019 at 9:14 PM

        Yes! That should work. Some grocery stores also carry spiralized veggies pre-cut.

        Reply
    10. naz says

      June 10, 2019 at 4:28 PM

      Made this several times and also shared it with my friends. We all give it a 4 thumbs UP.

      Reply
      • Natasha says

        June 12, 2019 at 10:01 AM

        I am so happy to hear that! Thanks for letting me know! 🙂

        Reply
    11. Deborah Pastor says

      June 8, 2019 at 6:36 AM

      5 stars
      So good - and in only 10 minutes! (I used pre-made zoodles.) I made it according to the recipe - except I spritzed some Pam on the teflon pan before cooking. What I loved about this dish is that it is perfect with zoodles. I eat low carb and using zoodles instead of noodles can be a culinary let-down. But I think this dish is actually better with zoodles because they offset the richness of the sauce. There are so many dietary restrictions these days: vegan, paleo, gluten-free etc.. it makes having people over for dinner difficult. For my next dinner party, I am making this dish and then passing around a bowl of cooked shrimp and a bowl of marinated tofu. Guests can make their own choices!

      Reply
      • Natasha says

        June 8, 2019 at 2:57 PM

        So glad you liked it! I love your idea for the dinner party... I will come over. 😉

        Reply
    12. Brittney Bernstein says

      April 17, 2019 at 12:08 PM

      this looks amazing - is it 490 calories total or per serving? can't wait to try it!

      Reply
      • Natasha says

        April 17, 2019 at 12:27 PM

        Thank you! The calories is for 1 serving, so 1/2 the recipe. Hope you enjoy it, Brittney!

        Reply
    13. Kiana says

      March 4, 2019 at 4:40 PM

      Hello. What zoodle maker do you use?

      Reply
      • Natasha says

        March 4, 2019 at 5:36 PM

        Hi! The exact one is linked in the post. 😊

        Reply
    14. Liz says

      February 17, 2019 at 6:47 AM

      I have picky eaters at my house who don’t like zoodles but the flavors of the sauce sound too lovely not to try, Do you think this would work with whole wheat spaghetti if i heated up the sauce in a separate pan and tossed to coat?

      Reply
      • Natasha says

        February 17, 2019 at 10:07 AM

        I think that could work! I hope they like it!

        Reply
    15. Barbara says

      February 16, 2019 at 10:11 PM

      4 stars
      So good... Added chicken for a little more protein... Definitely a go too for a fast meal!

      Reply
      • Natasha says

        February 17, 2019 at 10:07 AM

        So glad you liked it!

        Reply
    16. Lindsay says

      February 11, 2019 at 4:59 PM

      5 stars
      Hi, I made this tonight and it is delicious! I do not own a spirilizer so I used frozen zoodles. I just ended up having to cook it longer to get some of the liquid to evaporate, and that meant my zoodles were extra soggy but the taste was still sooo good. I think tomorrow I will try cooking the zoodles first and then halfway thru THEN add the sauce. Oh and I omitted the siracha cuz I’m a wuss, lol, but still good!

      Reply
      • Natasha says

        February 11, 2019 at 7:33 PM

        Thanks for the frozen zoodle tips! So glad it worked out. I’m a wuss too lol.

        Reply
    17. Monica D says

      January 21, 2019 at 8:53 AM

      Oh my gosh, haven’t made this yet (thought planning on it for later in the week) but HAD to say thanks for the delightful little “courgetti” tidbit!

      Reply
      • Natasha says

        January 21, 2019 at 12:57 PM

        Haha you are welcome! 🙂

        Reply
    18. Trisha says

      January 16, 2019 at 2:48 PM

      I am going to make this tonight but am using frozen Zoodles and frozen spiraled carrots. They are the kind you steam in the bag. Have you tried this or know if anyone that had luck doing it this way? Thanks!!

      Reply
      • Natasha says

        January 16, 2019 at 2:55 PM

        Hi Trisha! Hmm you could look thru the comments, but nothing comes to mind - sorry! Could you just steam them and cook them for a little less time maybe? Let me know how it goes!

        Reply
    19. Ashley Wilson says

      January 14, 2019 at 1:31 PM

      Hello!

      I was wondering if the brand of peanut butter makes a difference? I was going to use Justine's organic peanut butter but I know in some recipes it doesn't work very well because it is organic. I was wondering if you had an experience using Justine's?

      Thank you

      Reply
      • Natasha says

        January 14, 2019 at 1:35 PM

        Hi Ashley! I haven't tried that particular one, but based on some prev. comments, the natural PBs don't tend to melt as well. I just used a standard creamy PB.

        Reply
        • Ashley Wilson says

          January 14, 2019 at 6:21 PM

          Thank you so much, Natasha! I am looking forward to making this tonight! Cheers

          Reply
    20. Darshan says

      January 4, 2019 at 8:03 PM

      5 stars
      This was delicious!!! I didnt have any cashews so I just threw in the nuts I did have (almonds) for some crunch. I was able to eat in 20min, start to finish (I added chicken to mine) and it turned out so good. Thank you for this recipe! It wont be the last time I make it!!

      Reply
      • Natasha says

        January 5, 2019 at 10:20 AM

        I’m so happy you liked it! Your adaptions sound delicious! ☺️

        Reply
    21. Jai says

      January 3, 2019 at 7:57 AM

      I don't have a spiraler but the market by me sells them prespiraled. Would you said you used a lb of zucchini and carrots? I can't wait to try this!

      Reply
      • Natasha says

        January 3, 2019 at 8:12 AM

        Yes - I think that would work! Hope you like the recipe. 🙂

        Reply
    22. LuminousDayz says

      October 28, 2018 at 8:22 PM

      5 stars
      I didn't have the tool to create zoodles so instead cut my vegies into small chunks which still tasted fantastic. I can't wait to try this with the zoodles instead.

      Reply
      • Natasha says

        October 29, 2018 at 9:29 AM

        So glad it tasted good! Let me know if you do try it with a spiralizer! 🙂

        Reply
      • Dori says

        December 23, 2019 at 4:37 PM

        To everyone saying they don’t have a Spiralizer, I got one at Walmart for like $9.
        I think it’s called the “Tasty 3-in-1 Spiralizer and Juicer” or something. It’s small and doesn’t take up any more space than a water glass would and it works like a charm.

        Reply
    23. Amanda G says

      September 19, 2018 at 5:56 PM

      5 stars
      This receipe was fantastic! I didn't have Hoisin, so I subbed Teriyaki sauce. It was excellent, and my husband went back for heaping seconds. I use natural peanut butter, so my "sauce" was a thick clump in the wok to start, but the water released by the zoodles was just enough to make a perfect sauce texture by the time it was cooked (8 minutes in the open wok). Adding to my list of go-to week night dinners! Thank you!

      Reply
      • Natasha says

        September 20, 2018 at 7:42 PM

        That's great! Thanks for letting me know, Amanda! 🙂

        Reply
    24. Gordon M. Strauss says

      August 29, 2018 at 10:11 AM

      Thank you for this terrific recipe.

      Reply
      • Natasha says

        August 29, 2018 at 10:46 AM

        You're very welcome! 🙂

        Reply
    25. Jessica says

      August 28, 2018 at 5:00 PM

      5 stars
      I wasn't in the mood for zoodles when I picked out this recipe, but still didn't want to go full noodle. I ended up using tofu shirataki noodles, and it was delicious! I drained and rinsed the noodles, and then boiled them for 3 minutes before adding them to the sauce. I tweaked the amount of sauce halfway through (about 1.5 times the amount in the recipe) because not all of the noodles were coated. Even though the noodles don't give off much water, the sauce was the perfect amount of sticky--I think this was due to the oils in my natural peanut butter. Next time I make this, I think I'll use half zoodles and half shirataki.

      Reply
      • Natasha says

        August 29, 2018 at 8:06 AM

        Sounds delicious, Jessica!

        Reply
    26. Beth says

      August 27, 2018 at 11:53 AM

      Would it work to freeze leftover portions of this meal or would it become mush once defrosted and reheated?

      Reply
      • Natasha says

        August 27, 2018 at 11:58 AM

        I'm pretty sure it would become mush. I haven't frozen it before, but I have re-heated it, and it isn't as good as when it's first made since the zucchini continue to release water.

        Reply
    27. Mickie says

      August 22, 2018 at 9:06 PM

      Thank you for this recipe! It is delicious and easy.

      Reply
      • Natasha says

        August 25, 2018 at 11:09 AM

        So glad you liked it!!

        Reply
    28. Jill Kreiss Tinsley says

      July 30, 2018 at 4:28 PM

      5 stars
      Just made this and ate the whole thing. I felt like I was eating a yummy asian dish. The zoodles really tasted like noodles, the sauce was great and the cashews are what made it awesome! Thanks for the great dinner recipe!

      Reply
      • Natasha says

        July 30, 2018 at 7:30 PM

        Yay!! Very glad you liked it, Jill! Thanks for leaving a comment. 🙂

        Reply
    29. Lindsay says

      June 10, 2018 at 1:42 AM

      Yum yum yum! Just made this for our dinner...... one for the book for sure!

      Reply
      • Natasha says

        June 10, 2018 at 2:47 PM

        Awesome!! So happy you liked it.

        Reply
    30. Stacey says

      June 7, 2018 at 12:33 AM

      I’m glad someone else had the same problem as me. My peanut butter just soaked up the sauces and clumped up and burned in chunks even bough I was constantly stirring. I wasn’t able to recover it. Im so confused why it just didn’t work for me?? I used a regular brand of creamy pb...

      Reply
      • Natasha says

        June 7, 2018 at 8:41 AM

        Hmm I'm confused too! That is strange. I've made this several times the same way as the recipe is written, and that never happened to me. I'm now thinking if you're willing to try it again, maybe a lower heat would be better? But I'm puzzled since I always cook it on a fairly high heat. Sorry it didn't work for you!

        Reply
    31. Clara says

      May 22, 2018 at 12:26 PM

      5 stars
      Hi Natasha,
      Loved the recipe. I had an issue though. My peanut butter didn't melt like yours does, rather it clumped together and I had to add water to try turn it to paste. My peanut butter was a Co-op brand product. Any advice on this?

      Reply
      • Natasha says

        May 22, 2018 at 12:39 PM

        Hmmm... the first 2 thoughts that came to my mind is that 1) is it a natural peanut butter? I used a creamy peanut butter (Kraft). 2) Did you cook it on high enough of a heat? I'm glad you still liked the recipe and were able to troubleshoot at least!

        Reply
        • Clara says

          May 23, 2018 at 8:13 AM

          5 stars
          Thanks for responding Natasha! Will get a creamy one and let you know how it went.

          Reply
          • Natasha says

            May 23, 2018 at 10:23 AM

            No problem! 🙂

            Reply
    32. Clara says

      May 22, 2018 at 12:08 PM

      5 stars
      Hi Natasha,
      Loved this recipe. Only issue I had was that my peanut butter did not melt like yours did in the video. It kind of just clumped up and wouldn't separate. I had to add water to it. Any advice on this?

      Reply
    33. Heidi says

      April 23, 2018 at 8:39 AM

      5 stars
      I really love this recipe uncooked. I just toss the dressing on the spiralized veggies, sprinkle the cilantro and cashews over top and eat it as a salad. Yum!

      Reply
    34. Nichole says

      April 11, 2018 at 5:56 PM

      5 stars
      This was phenomenal! Thanks for sharing the recipe ❤️ No changes made perfect just how it was!

      Reply
      • Natasha says

        April 12, 2018 at 9:56 AM

        That's wonderful to hear, Nichole! Thanks for letting me know. 🙂

        Reply
    35. Cherokee Lawrence says

      February 27, 2018 at 8:04 PM

      5 stars
      OMG, this recipe is so good. We ate it 3 times in 2 weeks. I was worried my husband wouldn't like it so didn't tell him what the zoodles were until he was enjoying it. He loved the spicy flavor filled meal! Yeah. 🙂

      Reply
      • Natasha says

        February 27, 2018 at 8:06 PM

        That's awesome!! So happy you guys liked it!! 🙂

        Reply
    36. Sandra says

      January 17, 2018 at 8:23 AM

      5 stars
      Very good. I was worried at first because it seemed too dry but yes, the juice from the zucchini cooking turned it into a nice sauce. Thank you!

      Reply
      • Natasha says

        January 17, 2018 at 8:26 AM

        Thanks, Sandra! Yeah, zucchini release a LOT of water. I find many zoodles recipes to be too watery, so I tried to take advantage of that in this recipe haha.

        Reply
    37. Sara says

      January 3, 2018 at 7:26 PM

      This was so good! I made it with half peanut butter and half almond butter and it turned out really well. I also didn’t have any carrots so I used butternut squash noodles with the zucchini noodles...thanks for the recipe

      Reply
      • Natasha says

        January 3, 2018 at 10:04 PM

        You're welcome! Those modifications sound delicious.

        Reply
    38. Tyra says

      January 2, 2018 at 5:46 PM

      5 stars
      Yum yum yum. Perfect flavor profile. I added scallions and celery. It was so filling and delicious.

      Reply
      • Natasha says

        January 2, 2018 at 6:34 PM

        So happy to hear that, Tyra!! Thanks for leaving a comment.

        Reply
    39. Catherine says

      November 4, 2017 at 9:46 AM

      Do you think grill shrimp would work well in this dish? If so what spice would you put on the shrimp for grilling? Also, I would like to make this for 10 people. Do you think that is too many as far as cooking the zoodles?

      Reply
      • Natasha says

        November 4, 2017 at 10:36 AM

        Hi Catherine! Yes, I think grilled shrimp would definitely work. My tequila lime grilled shrimp would go well, so that's an idea - here's the link: https://www.saltandlavender.com/tequila-lime-shrimp/ or else you could just do something like a Cajun or Southwest seasoning. 10 people sounds like a lot. I worry a bit because you'd have to make it in batches, and this dish can get a bit watery if you let it sit for too long.

        Reply
    40. Kerry says

      October 8, 2017 at 10:33 AM

      Do you think this would work with chunky peanut butter and no cashews?

      Reply
      • Natasha says

        October 8, 2017 at 10:43 AM

        I think you could definitely give it a go! It'll be less filling, but that's ok. Enjoy!

        Reply
    41. Stephanie S says

      September 30, 2017 at 2:59 PM

      5 stars
      By far one of my favorite recipes. 👌

      Reply
      • Natasha says

        September 30, 2017 at 4:06 PM

        So happy to hear it!! 💛

        Reply
    42. Jilljill says

      September 24, 2017 at 4:47 PM

      Do you have any nutritional information on this dish, maybe Cal's, carbs, sugar etc...looks yummy but just wondering how I could fit this into my diet.

      Reply
      • Natasha says

        September 24, 2017 at 5:09 PM

        Hi there! Sorry - I don't calculate nutritional info for most of my recipes. Long story short, I find the online calorie/nutrition calculators to be generally unreliable, and I am not a trained nutritionist myself, so I worry about putting inaccurate info out there. Ingredients also can vary (e.g. the brand of hoisin sauce in this recipe or even the size of the cashews), which can throw calorie counts off by a fair bit. If you have the ingredients on-hand, you could probably work it out based on the exact ingredients you have and the quantities you're using. I know that's probably not the answer you're looking for. I hope you still decide to try the recipe... it is really tasty. 🙂

        Reply
    43. Samantha says

      September 14, 2017 at 1:33 PM

      At first I was skeptical because the sauce was so paste-y but sure enough once the zucchini started cooking

      Reply
      • Natasha says

        September 14, 2017 at 1:58 PM

        Yup, it definitely releases some water. 🙂

        Reply
    44. Jennifer @ Because Food Is Love says

      September 4, 2017 at 9:58 PM

      Sounds delicious Natasha! Adding the tip about not over cooking is a great idea. The first time I made zoodles I over cooked them and just like you said I ended up with more of a soup. It actually ended up being tasty, just not appealing 🙂 I love the simple Asian flavors in your meal. My son can't have peanuts so I often sub in almond butter in dishes like these. I like the idea of adding cashews too! Pinned it 🙂

      Reply
      • Natasha says

        September 4, 2017 at 10:00 PM

        Thanks so much, Jennifer! I hope you and your son like this dish. 😊

        Reply
    45. Alice says

      August 2, 2017 at 11:13 AM

      Hoisin sauce is NOT gluten free. Specialty stores will carry GF hoisin sauce but you must be careful to ensure that the label is marked GF.

      Reply
      • Natasha says

        August 2, 2017 at 11:19 AM

        Hi Alice, where did I mention that this recipe is gluten-free? In any case, thanks for the tip.

        Reply
        • Elspeth says

          August 15, 2017 at 7:10 AM

          I came here from Pinterest, and I think I see the misunderstanding - they're referred to it as "Vegetarian and gluten-free". Not your mistake, the mistake of whoever pinned it.

          Reply
          • Natasha says

            August 15, 2017 at 8:03 AM

            Ah ok. I was wondering if that could be it! Another reason could be because Pinterest pulls recipe info from websites and sometimes things go wrong when they generate the descriptions for their "rich pins".

            Reply
    46. Susan Robers says

      July 30, 2017 at 12:09 PM

      Did you use raw unsalted cashews, or just the kind you usually snack on?

      Reply
      • Natasha says

        July 30, 2017 at 12:57 PM

        Hi Susan! I buy the unsalted cashews from the bulk bins of the grocery store. Pretty sure they're roasted.

        Reply
    47. Lisa says

      July 10, 2017 at 8:47 AM

      5 stars
      I have made this recipe a few times, and it is absolutely fabulous! It has rapidly became one of my favorite recipes. The last time I made it, I increased the amount of sauce and added tofu, it was delicious! Thanks for sharing.

      Reply
      • Natasha says

        July 10, 2017 at 8:53 AM

        I'm so happy to hear that, Lisa!! Thanks for taking the time to leave a comment. 🙂

        Reply
    48. Fawn says

      June 29, 2017 at 10:34 PM

      Hi Natasha, have you ever tried making this recipe and saving it for the next day? I'm wondering how it holds up and reheats. Thanks!

      Reply
      • Natasha says

        June 30, 2017 at 8:01 AM

        Hi Fawn! I have, actually, and it goes a bit limp and watery. It still tastes fine, but I wouldn't recommend it unless you absolutely have to.

        Reply
    49. Connie Rhoads says

      June 19, 2017 at 5:52 PM

      What type of spiralixer did you use? I don't seem to have any luck spiralizing carrots and I have 3 kinds of spiralizers.

      Reply
      • Natasha says

        June 19, 2017 at 7:10 PM

        Hi Connie, they can be a bit tricky. I have the Paderno one. I always cut the carrot into a few pieces first, and I try to buy the largest carrots I can find.

        Reply
    50. Angela Heid says

      May 12, 2017 at 4:45 PM

      5 stars
      This was our first attempt at zoodles and it was easy and delicious! Felt like a comfort food but healthier. Loved it!

      Reply
      • Natasha says

        May 12, 2017 at 8:22 PM

        Yay!! So glad it worked out.

        Reply
    51. Jenn says

      April 23, 2017 at 7:13 PM

      I just made this tonight and it was AMAZING!!! i threw on some chopped green onions too. so, yummy. fantastic recipe!

      Reply
      • Natasha says

        April 23, 2017 at 7:16 PM

        So glad you liked it, Jenn! Thanks for letting me know. 🙂

        Reply
    52. Moxhelle says

      April 11, 2017 at 10:00 PM

      I would think cashew butter would also work well for this dish...going to try since I am allergic to peanuts! This looks amazing! Will be on the menu for this weekend!

      Reply
      • Natasha says

        April 12, 2017 at 6:40 AM

        Let me know how it goes! Hope you love the recipe. 💛

        Reply
    53. Cindy Rodriguez says

      April 7, 2017 at 10:02 AM

      I was scanning for dessert recipes, but this one caught my eye and I had to dig in. I love zucchini noodles and believe it or not, my kids love them too! And with a healthy meal like this, I can feel less guilty about all the sweets I feed them. Thanks!

      Reply
      • Natasha says

        April 7, 2017 at 10:08 AM

        Well that's good! Let me know if they enjoy this.

        Reply
    54. Kristina says

      April 3, 2017 at 11:23 AM

      How do you think this would be with almond butter instead of peanut butter??

      Reply
      • Natasha says

        April 3, 2017 at 11:27 AM

        I can't say for sure, but if you do give it a try, I would be intrigued to know how it went! 🙂

        Reply
    55. Chris Waghorn says

      March 30, 2017 at 8:04 PM

      I've never really wanted a Zoodle maker until now. This dish has made me want to buy one!

      Reply
      • Natasha says

        March 30, 2017 at 8:12 PM

        That's great! Let me know if you do try the recipe. 🙂

        Reply
    56. Mary Ann | The Beach House Kitchen says

      March 30, 2017 at 9:35 AM

      This looks delicious Natasha. Glad you opted to make it a warm meal.The sauce sounds fabulous!

      Reply
      • Natasha says

        March 30, 2017 at 10:36 AM

        Thanks so much, Mary Ann!

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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