For the Zoodles:

4 zucchinis (courgettes), cut into noodles (zoodles)

1 teaspoon salt

For the Sauce:

2 garlic cloves, finely chopped

2 tablespoons coconut aminos

2 tablespoons tahini (or peanut/almond butter)

1 tablespoon sesame oil

2–3 teaspoons chili powder (medium or mild, to taste)

2 teaspoons chili oil

2 teaspoons honey or maple syrup (optional)

Optional Garnishes:

Toasted sesame seeds

Green onions, chopped

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Spiralize or slice zucchinis into noodles. Cut into shorter lengths for easier eating.

Toss zoodles with salt and place in a colander for 30 minutes to release excess water. Gently squeeze out remaining liquid.

In a mixing bowl, whisk together garlic, coconut aminos, tahini, sesame oil, chili powder, chili oil, and honey/maple syrup.

Add zucchini noodles to the sauce and toss until well coated.

Garnish with sesame seeds and green onions before serving.

Best eaten fresh.

Adjust chili powder for spice level.

Add protein like tofu, chicken, or shrimp for a full meal.