The name says it all, right? First up, my “recipes” are all random in nature, meaning they are either derived from what I currently have in the refrigerator at the time, or are a total riff on an existing, legit recipe. I also have a terrible time following an actual recipe because I take everything painfully literally, meaning I read, and reread, and don’t have the ability to substitute ingredients or know how much is too much or too little to taste. I also can’t cook in front of a “crowd”, meaning I cannot converse, drink wine, and follow a recipe at the same time. Multi-tasking is not my strong suit. My husband possesses this talent in spades, so he is typically the one behind the stove when we entertain. But I digress, this zoodle recipe with the long title is one I made up for lunch one day with leftover Red Curry Almond Butter Dip from Goop (which is like crack, BTW), a container of almost expired Cece’s Veggie Company Zucchini Spirals ( I never use frozen because they have a tendency to get soggy on their own when you cook them), a handful of Bolthouse Farms julienned carrots, and a cucumber that was about to enter the spongy, soft state that happens when it’s time is almost up. I threw all of the above together, and low and behold, it worked. Like, deliciously worked. The flavors are not revolutionary together, but the beauty was that I was able to use everything I otherwise would have had to toss. It was a great solo lunch at home, but I wouldn’t hesitate to throw a bowl of these in front of my kids and perhaps even my zucchini hating husband. That good.
Enjoy!
For the Red Curry Almond Dip from Goop
1/2 cup almond butter
1/4 cup coconut aminos
1 teaspoon red curry paste
1 clove garlic, finely grated
2 tablespoons sunflower seed oil
1/2 cup water
salt
Combine with ingredients below
Cece’s Zucchini Noodles
Chopped or julienned cucumber
Shredded Carrots
Chopped peanuts to top, if desired
Chopped cilantro, if desired
For the Dip— Whisk all ingredients together except the water and salt. Then slowly stream in the water, whisking well to combine, until you reach your desired consistency (the amount of water you need will depend on how thick your almond butter is. I’m a HUGE fan of Barney’s!) Taste for seasoning and add a pinch of salt if desired.
In a saute pan, add oil and your zucchini noodles. Cook until soft then stir in Red Curry Dip to coat the noodles while still in the pan.
Transfer noodles to your bowl and top with carrots, cucumber, chopped peanuts, and cilantro.
