Ingredients:

  • 3 medium zucchinis (approx 1.5 lbs / 680g), spiralized
  • 1 tsp (6g) sea salt
  • 1 cup (100g) shredded carrots
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (21g) honey
  • 1 tsp (5g) freshly grated ginger
  • 2 cloves (6g) garlic, minced
  • 1 tbsp vegetable oil for sautéing

Instructions:

  1. Spiralize the zucchini into long strands. Place them in a colander over a bowl and toss with sea salt. Let them sit for 10 minutes to sweat, then gently squeeze the noodles with your hands to remove excess water.
  2. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic. Whisk vigorously until the honey is fully dissolved and the sauce is glossy.
  3. Heat a large skillet over medium-high heat with a drizzle of oil. Toss in the carrots and zoodles. Sauté for 2–3 minutes until zucchini is warmed through but still retains a snap.
  4. Pour the sauce over the noodles and toss rapidly for 30 seconds until every strand is coated and the sauce thickens slightly. Remove from heat immediately.