Preparation time: 30:00
Cooking time: 30:00
Difficulty: Easy - for beginners
1 lb meat (chicken thighs, shrimp, sirloin, pork, duck)
2 tbsp canola oil
4 cloves garlic
1 tbsp apple cider vinegar (I used rice vinegar and it was fine)
3 tbsp fresh ginger, minced
3 tbsp almond butter (peanut butter is fine too)
2-3 tbsp chili garlic sauce (I used srichacha sauce and it added some nice spice)
1 tbsp fish sauce (optional)
2-3 lime, juiced
1-2 tbsp soy sauce (to taste, add last)
sliced green onions
salt and pepper
For the meat, season with salt and pepper then add 1-1.5 tbsp of canola oil to skillet and saute over medium high heat. Cook until done. Remove the meat from the pan.
While the meat is cooking:
If you have a mandoline, get it out and start slicing the zucchinis lengthwise. Or you can use a knife to slice the zukes as thinly as you can (lengthwise). Then slice them into thin strips, just like a noodle. Another option, is to use a peeler then cut the peeled strips into thin spaghetti-like strips.
In the pan that the meat was on, saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice, soy sauce and almond butter. Stir to combine.
Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the â€œzoodlesâ€. The point here is get the â€œzoodlesâ€ hot and very slightly cooked through (just like an al dente noodle), about 5 minutes. Add more soy sauce if needed.
Serve hot and topped with a squeeze of lime juice and some chopped green onions.