📖 Instructions

1. Prep the Zoodles: Using a spiralizer, turn your zucchini into zoodles. If you don't have a spiralizer, a vegetable peeler works too – just create wide ribbons. Place the zoodles in a colander and lightly salt them. This will help draw out excess moisture, preventing a soggy dish. Let them sit for about 10-15 minutes, then gently squeeze out any excess water with paper towels. Nobody likes soggy zoodles!
2. Sauté Aromatics: In a large skillet or wok, heat coconut oil over medium heat. Add minced garlic and grated ginger. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic – burnt garlic is the WORST.
3. Make the Sauce: Pour in the coconut milk, vegetable broth (or chicken broth, if you're not vegetarian), soy sauce (or tamari for gluten-free), lime juice, chili garlic sauce, and brown sugar (or maple syrup). Stir well to combine. Bring the sauce to a simmer and let it thicken slightly for about 5-7 minutes. Taste and adjust seasonings as needed. More chili garlic sauce for extra spice? Go for it!
4. Cook the Protein (Optional): If you're adding protein, now's the time to cook it. For shrimp, add it to the sauce and cook until pink and opaque, about 3-5 minutes. For chicken or tofu, you can sauté it separately and then add it to the sauce. Make sure your protein is cooked through!
5. Add the Zoodles: Toss the prepared zoodles into the sauce. Gently stir to coat them evenly. Cook for just a minute or two, until the zoodles are heated through but still slightly crisp. Overcooked zoodles are mushy zoodles, and nobody wants that.
6. Add Veggies (Optional): If you're adding vegetables like bell peppers or broccoli, add them along with the zoodles. Cook until they're tender-crisp. Don't overcook them!
7. Garnish and Serve: Garnish with chopped cilantro, sesame seeds, and a squeeze of lime juice. Serve immediately and enjoy! Maybe add a few red pepper flakes for an extra kick? I wont judge.