Golden Zoodle and Shirataki Noodle Coconut Curry Bowls

Zoodles and Shirataki noodles are essentials I enjoy on a regular basis for meal starters. I spriralize my zoodles with fresh zucchini, and always keep packs of shirataki in my pantry or fridge. Sometimes I combine zoodles and shirataki noodles like this feature for an exciting combination of swirly texture. You'll find many zoodle and shirataki noodle recipe ideas by searching for those ingredients in the search bar. They're both versatile, plant-based, clean, grain-free, zero calorie base to any fast and vibrant wholesome meal. Here's a bowl that took minutes to make, feel free to follow this recipe exact, and substitute for preferred veggies or nuts that you already have on hand. 

Tip: Because I hate food waste, I use the pieces of my zucchini zoodles that remain from the spiralizer, inside of my sauce. When you blend them down, you won't know they're there and they add additional nutrients to your sauce. I even use lemon peel before throwing the lemon halves away.

Zoodle and Shirataki Noodle Coconut Curry Bowls

by Sarah Farsh February 24, 2021

  • 1 bag shirataki noodles
  • 1 zucchini, spiralized
  • 1/4 cup raw cashews (soaked in water and drained)
  • 1/4 cup pure coconut milk
    • or water, or 1/4 cup dry unsweetened coconut with 1/4 cup water, or non-dairy milk of choice
  • 1 tbsp curry paste or powder
  • 1 tsp turmeric powder
  • 1 tsp fresh ginger or ginger juice
  • 1 tsp miso paste
  • 1 tsp tahini
  • 1 clove fresh garlic or 1 tsp garlic powder
  • 1 lemongrass stalk
  • 1 lemon, juiced with rind 
  • 1 date
    • or squirt of pure stevia, or 1 tsp pure maple syrup
  • 1 tsp pink salt
  • 1 tsp black pepper corn
  • roasted or air-fried brussel sprouts and exotic mushroom slices with coconut aminos 
In a VitaMix or high powered blender, blend cashews, coconut milk, curry powder, turmeric, lemongrass, lemon juice, date, salt, pepper together until extra smooth sauce blends together. Meanwhile, roast or air-fry brussle sprouts and exotic mushroom slices with desired amount of coconut aminos and set aside. Lightly warm up shirataki noodles in boiling water and drain. Combine zoodles, drained shirataki noodles and sauce together in a bowl, or warm wok. Add roasted veggies on top and serve. You can serve this dish without cooking, or serve warm by combining in a wok. I personally like to coat the bottom of my serving bowl with sauce like paint before adding noodles on top for a beautiful presentation. 


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