These paleo Raw Spicy Zoodles are refreshing, nutty, spicy, and will leave you wanting more! You’ll love this as a filling side dish, or add your favourite protein to make it a main meal. These raw, paleo, Whole30 compliant Raw Spicy Zoodles are uncooked, giving you the optimum nutrition from each ingredient.
It’s Mother’s Day here in the UK this coming Sunday (love you, mum! xoxoxox), and this recipe is based on a recipe my mum made when us kiddos were growing up, and I just loved it. I even remember going home after school and making some by myself a few times – that good! The original recipe calls for egg noodles, but we would usually just use cheap ramen noodles – so very tasty, so lacking in nutrition, but it was a bit of a treat to have these. As I get older, I am enjoying creating healthier versions of things I considered “treats” when I was younger.
How to make these Raw Spicy Zoodles
First, make your zoodles. My mum recently bought my electric spiralizer from Morrisons for £2.50 (!) in a sale, regularly a fiver. Worth it.
Next, add all other ingredients to a mixing bowl and mix.
Mix well to combine.
Is tahini Whole30?
Yes! It is literally just ground sesame seeds, and seeds are compliant.
What about sesame oil?
I would say yes, but in small amounts. Some seed oils (soyabean, peanut, corn, etc.) are completely off limits because they break the no legumes/no grains rule. Sesame seeds are not legumes, nor grains so they should be fine. However, for your main cooking oil in other dishes, I would stick to a healthier option like coconut oil, olive oil or avocado oil.
Why this zoodle recipe is so good:
It’s good for you! It’s raw! Whole30, paleo and keto compliant.
It’s so darn easy to make! The hardest part is making sure the zoodles and sauce are mixed evenly.
The crunch of the courgettes is refreshing, but the spices and herbs add a complex flavour.
Jazz it up!
You could cook the zoodles – right before you add them to the sauce, sauté them for 5 minutes.
How about trying a different vegetable? Sweet potato (probably will need sautéed), yellow squash, maybe cucumber? Let me know if you try these!
If you’re not sticking to paleo or whole30, you can use peanut butter instead of tahini. That’s what we used growing up =]
Definitely make sure you salt and strain the zoodles before adding to the sauce, but don’t leave them too long or squeeze them too much – they’ll go mushy!
The garlic is raw. Make sure your bae is having dinner with you ; )
Add more chilli if you like the heat.
If you refrigerate left overs, the flavours will intensify overnight.
Cold, Spicy Zoodles
- mixing bowl
- 4 courgettes/zucchinis cut into noodles (zoodles/courgetti spaghetti)
- 1 tbs sesame oil for tossing the noodles, not for the sauce
- 1 tsp salt
- 2 tbs tahini
- 2-3 tsp chilli powder add to your taste
- 2 cloves of garlic finely chopped
- 2 tsp chilli oil
- 2 tbs coconut aminos
- 1/2 tsp salt
- Cut courgettes into noodle shapes - a spiralizer of some description is best, most big grocery stores have them.
- Toss zoodles with 1 tsp salt and place in strainer for 30 mins on a towel or in the sink
- Add tahini, chilli powder, garlic, chilli oil, coconut aminos and 1/2 tsp salt to a bowl and mix until well combined
- Gently squeeze excess water from zoodles
- Add zoodles to sauce and mix well
- Serve immediately