For the sauce: 1/3 cup tahini or creamy almond butter (no sugar added) 3 cloves garlic, minced 2 tablespoons Kikkoman® Gluten Free Soy Sauce 2 tablespoons ginger, freshly grated 2 tablespoons prepared chili oil (or Asian chili paste) 1 tablespoon honey or sugar 1 tablespoon Kikkoman® Sesame Oil 1 tablespoon Chinese black vinegar (or mix 1/2 tbsp. Kikkoman® Rice Vinegar with 1/2 tbsp. balsamic vinegar and 1 tsp water) 3 tablespoons water or low sodium broth to thin out the sauce For serving (to prep in 3-4 large cups) 1 pound spiral-cut zucchini “noodles” (zoodles) ¼ cup cilantro leaves, loosely packed 1 lightly steamed baby bok choy, sliced into 4 pieces ¼ cup chopped peanuts or almonds, optional 1 green onion, thinly sliced
To make the sauce, place the sauce ingredients in a small saucepan. Whisk on medium low until creamy and combined. If you want extra smooth sauce, use an immersion blender to blend sauce in pot until smooth. Transfer to jar or small condiment cups for meal prep.
To make the veggie noodles, use a spiralizer or a julienne peeler to shave into spiral-like strips. Salt the raw zucchini noodles then let them sit in a bowl to drain excess water. After draining water, press zoodles with a kitchen towel to absorb water. Do this before prepping into jars.
Steam the bok choy, in a vegetable steamer or in a microwave. Before steaming, wash the bok choy and then slice each in half lengthwise. Place side by side in shallow microwave safe plate or bowl. Add 2 to 3 tablespoons water or broth. Cover loosely with plastic wrap or paper towel. Microwave on high for 4 to 5 minutes or until tender.
To prep, combine sauce ingredients in an airtight jar, attach the lid, and shake to blend well. If not using immediately, store in the jar. To serve, mix zoodles with sauce in mixing bowl. Divide into four cups, bowls or jars. Divide the cilantro, bok choy, nuts, and green onions evenly among the bowls. For warm zoodles, toss zoodles and bok choy in microwaveable bowl, mix in sauce, heat for 45 seconds. Top with cilantro, nuts and green onions.
Recipe created in partnership with Lindsay Cotter, @cottercrunch.