Please, please, please tell me that I am not the only person who is seriously obsessed with their spiralizer?!

I just love it!

It’s so fun!

and makes everything look so pretty!

Although, as much as I love them, I kind of really don’t like the word “zoodle” I’m not sure why?!

It doesn’t bother me at all when other people say it but for me it just feels wrong.

Also, because we are using a mix of zucchini and carrot to make our “noodles” today does that mean I need to say “coodles” too?!

Yep sorry, just can’t do it.

What I can do is tell you about these insanely delicious, quick and easy sweet and spicy sesame “noodles” that I made for us – hello flavor town!

Carrot and zucchini “noodles” are combined with some finely shredded purple (or is it red?!) cabbage, some crisp and crunchy snow peas and the most amazing, all natural, 3 ingredient, quick and easy, healthy homemade Thai style sweet chili sauce.

It’s a little bit salty, a little bit sweet with a cheeky kick of heat that I guarantee will blow your pretty little mind.

Oh you guys I can not wait for you to try these “noodles”, I just know you are going to love them.

They are light, fresh, crisp, crunchy and seriously moorish.

Not only do they pack a serious flavor punch but they are so quick and easy to prepare coming  together in less than 20 mins which makes this the perfect meal for those busy nights when you come home and you’re super tired and super hungry but don’t really feel like cooking – no need to order expensive Thai take-away when you can whip up this deliciousness at a fraction of the cost in less than half the time.

Minimum effort, maximum flavor it’s what I’m all about!

I strongly suggest that you make a double (or triple) batch so you have left overs to take to work/school with you the following day because this dish is so insanely delicious that it’s one of those meals you never want to end.

I may have shed a tear when I finished my last bite.

It’s got that seriously satiating, salty-sweet thing going on and don’t even get me started on the textures!

This is a meal that ticks all the boxes!

And I don’t know how it’s possible but it seems that the longer you let those “noodles” soak up that magical sauce and they better they get. Leftovers of this are a must!

Serve them hot or serve them cold, feel free to add some grilled chicken, fish, beef, tofu (or protein of choice) for a heartier meal but do yourself a favor and make them asap!

Whoever said healthy eating had to be boring?!

Not this girl, not on my watch!

For those of you who don’t yet own a spiralizer never fear, you can simply use your trusty ol’ vegetable peeler to get your “noodles” (for those who are interested this is the spiralizer I have and it’s very user friendly and may very well be the best $29.95 I ever spent) or you could just use old fashioned noodles if you prefer the magic really is in the sauce.

I personally love the veggie “noodles”, they are a little more porous than regular noodles which means they soak up that magnificent sauce a little better and, they also help to keep things a whole lot lighter – I don’t know about you but when I sit down and eat a bowl of regular noodles I tend to wind up feeling a little heavy and sluggish but that’s not the case when I go with the veggie noodles. I feel completely satisfied yet light and energized after the meal, but that’s just me – feel free to make it your own, do what works for you just promise me you’ll make this already!

I mean just look at all that flava flave?

All natural, quick and easy, healthy, homemade, simply sensational, delicious, nutritious, sweet and spicy sesame “noodles”  – Taste the rainbow baby ♥♥♥

Make them. Eat them. Love, love, love them.

Sweet and Spicy Sesame Zucchini Noodles {Vegan, Gluten Free & Paleo Friendly}
Makes 1 serving of all natural, quick and easy, healthy, homemade, simply sensational, delicious, nutritious, sweet and spicy sesame “noodles” 

Ingredients –

For the “noodles” –

1 large garlic clove, crushed

1 large zucchini, spiralized – if you don’t have a spiralizer you can just use a vegetable peeler to slice/peel your zucchini into ribbons, just make sure you stop once you reach the seeds.

1 large carrot, spiralized – if you don’t have a spiralizer you can just use a vegetable peeler to slice/peel your carrot into ribbons.

1/2 cup purple cabbage, finely sliced

1/2 cup snow peas

For the dressing –

2 Tablespoons of Sweet Chili Sauce

1 Tablespoon of tamari (could sub coconut aminos or soy sauce if you prefer/aren’t paleo or gluten intolerant)

1 teaspoon of fish sauce

Salt and pepper to taste

For Serving –

1 Tablespoon of sesame seeds

1 Tablespoon of coriander, roughly chopped

Red chili, finely sliced if you’re feeling feisty

Extra Sweet Chili Sauce

A few slices of fresh lime

Method –

1 – In a small bowl or jug, place dressing ingredients and stir to combine, set aside.

2 – Place a fry pan (or wok) over medium high heat, add a little coconut (or olive) oil along with your garlic and saute’ for 1-2 mins until deliciously fragrant and slightly caramelized.

3 – Add zucchini, carrots, cabbage and snow peas and stir to combine. Allow to cook for 1-2 mins until slightly tender and heated through.

4 – Add your sweet chili dressing and stir to combine. Continue to cook until heated through and vegetables are cooked to your liking. I personally like to have it on the heat for just a minute so my vegetables are still slightly crisp and have a little bite to them. Feel free to play around and make it the way you like it, do what you feel 🙂

5 – To serve, top with a sesame seeds, coriander and chili (if using) then finish with an extra cheeky drizzle of sweet chili sauce.

Note – This salad is delicious served hot or cold so feel free to double (or quadruple) the recipe so you can enjoy leftovers throughout the week.

Enjoy xo

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Question of the day –

Tell me, are you a fellow spiralizing addict?! What’s your favorite veg to spiralize?

Feel free to share recipes, or links to recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these noodles (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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