Cold Sesame Noodles with Spiralized Zucchini

Cold Sesame Noodles With Spiralized Zucchini

Cold Sesame Noodles with Spiralized Zucchini

Recipe by Maria VergaraCourse: Main CourseCuisine: American
Prep time


Cooking time






  • 4 oz whole wheat spaghetti, uncooked

  • 2 large carrots, spiralized or shredded

  • 2 cups chickpeas 19 oz can, drained & rinsed

  • 1 medium-sized zucchini, spiralized

  • green onions (to garnish)

  • sesame seeds (to garnish)

  • Almond Butter Sauce
  • 3 tablespoons rice vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon maple syrup

  • 1 clove garlic minced

  • 1 teaspoon finely grated ginger

  • 1 tablespoon sesame oil

  • 1 teaspoon lime juice

  • 1/2 teaspoon red pepper flakes optional; omit for non-spicy version

  • 1/4 cup almond butter


  • Cook pasta according to package directions. Rinse under cold water and set aside to cool completely.
  • Portion out pasta, zoodles, carrot noodles and chickpeas among four 2-cup storage containers. Sprinkle with green onions and sesame seeds.
  • Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz storage containers.
  • Store in the fridge for up to 4 days, but not freezer-friendly.
  • Enjoy cold. Drizzle with the almond butter sauce and toss up before serving.


  • Almond butter may be substituted with any other natural nut butter.
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