If you’re tired of cauliflower rice as a side for Asian dishes, and want something with a bit more zing, try this zucchini noodles with black pepper sauce recipe. If you want to make a meal out of it, throw in your favourite protein (chicken, beef, shrimp or tofu all work quite well.)
Zucchini Noodles with Black Pepper Sauce Recipe
- 2 medium zucchini, spiralized (squeeze out some of the liquid with paper/kitchen towels)
- 3 oz enoki mushrooms
- ¾ cup red onion, thinly sliced
- 1 orange bell pepper, thinly sliced
- ¼ cup shelled edamame
- 1 green onion, sliced
- 2–3 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon coconut oil
- ⅓ cup tamari soy sauce (*May sub with coconut aminos
- 3 tablespoons water
- 2 teaspoons unsweetened rice vinegar (or raw cider vinegar)
- ½ teaspoon Lakanto granulated monk fruit sweetener
- ½ teaspoon freshly ground black pepper(or to taste) (or more, to taste)
- ¼ teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1½ tsp fresh ginger, finely minced
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
Mix up the sauce ingredients in a small bowl or liquid measuring cup. Taste sauce and add additional black pepper or syrup as desired.
Heat a large pan over medium-high heat. Add a little coconut oil (about 1 Tbsp) to the pan and heat.
Add the bell peppers to the pan. Cook over medium-high heat for 3-4 minutes.
Add enoki mushrooms and zucchini noodles and cook 2-3 minutes longer.
Stir in the sauce and continue to stir while the sauce thickens (this should only take a minute or two). Immediately remove from heat and serve with fresh cilantro, if des
Did you make this vegan keto zucchini noodles with black pepper sauce recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)