15 Minute Garlic Lime Cashew Zoodles
User Reviews
5
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Prep Time
8 mins
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Cook Time
7 mins
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Total Time
15 mins
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Servings
2
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Calories
442 kcal
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Course
Main Course
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Cuisine
Asian
15 Minute Garlic Lime Cashew Zoodles
Description
This recipe begins by spiralizing medium zucchinis and peeled large carrots into noodles of differing thicknesses, which creates varied bite textures. The sauce combines peanut butter with hoisin sauce, spicy sriracha, soy sauce, lime juice, and minced garlic. This mixture is warmed briefly in a skillet until the garlic softens and flavors meld.
Cashews and vegetables are then added and gently tossed over medium-high heat for several minutes just until heated through. The zucchini releases some moisture which integrates with the sauce to coat the zoodles lightly without making them soggy. Chopped fresh cilantro finishes the dish with herbal brightness.
The dish depends on careful timing to avoid overcooking, which could cause watery consistency. It is best served immediately to enjoy the crispness of the vegetable noodles combined with the savory, tangy, and slightly spicy sauce. This flavorful preparation makes a light main course or accompaniment to other dishes.
Notes mention that thinner grocery-store zucchini differ in size from homegrown varieties, so monitoring cooking progress helps maintain ideal texture. Nutritional information, when provided, is an estimate and ingredient variations can affect values.
Ingredients
- 2 zucchini medium
- 2 carrot peeled, large
- 3/4 cup cashews
- 1 tablespoon cilantro chopped, fresh
Sauce:
- 2 peanut butter heaping tablespoons
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon Sriracha sauce or more if you like it spicy
- 1 teaspoon soy sauce
- lime 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
- Use medium zucchinis about 6-8 inches long for best size; larger homegrown zucchinis may affect cooking time and texture.
- Watch the cooking time carefully to avoid overcooking, which can make the dish watery.
- Serve immediately after cooking to preserve crispness of the zoodles and freshness of the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 463mg | 19% |
| Potassium | 1203mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 12443IU | 249% |
| Vitamin C | 45mg | 50% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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