Zucchini noodles, the delicious flavours of sesame and ginger, and super nutritious, what more can you ask for? This Ginger Sesame Noodle bowl is seriously so. good.
I bought a spiralizer about a month ago, and although I had wanted one for a really long time, I wasn’t entirely sure how much use I’d actually end up getting out of it. Turns out, I use this thing all the time. Because I am sensitive to grains and grain-based pastas, making noodles from vegetables has been one of the best things I make in the kitchen!
I’ve partnered up with the wonderful and delicious seaweed snack company, GimMe, to share with you all one of my most recent favourite noodle bowl recipes made with zucchini and cucumber noodles and tossed with mixed vegetables and a most delicious ginger sesame dressing – plus a fun seaweed twist. Super simple, super yummy! GimMe is by far my favourite roasted seaweed snack company. Not only are their snacks very tasty, versatile, gluten-free and rich in minerals, they’re certified organic and non-GMO as well. I approve!
The dressing is really what makes this noodle bowl so incredibly flavourful. You can follow the instructions for the cashew-based dressing below that requires a blender, or whip up my Ginger Sesame Dressing & Sauce with nut butter in half the time.
Raw Ginger Sesame Noodle Bowl
A raw, gluten- and grain-free take on a classic ginger sesame dish, easy to make and bursting with flavour!
For the dressing:
- 1/2 cup soaked cashews (use 1/4 C for thinner dressing) *Soaked for 4 hrs or overnight
- 1/4 cup coconut aminos or tamari
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp apple cider vinegar
- 1 inch chunk fresh ginger
For the noodle bowl
- 1 large zucchini, spiralized
- 1/2 cucumber, spiralized
- 1 cup shredded carrot
- 1/2 cup sliced red bell pepper
- 1/4 cup fresh cilantro, chopped
- 2 sheets GimMe roasted seaweed snacks, any flavour (I like the sesame)
- 2 tbsp sesame seeds for topping
For the dressing
Add all ingredients to blender and blend until smooth! Alternately, you can make my nut-butter based Ginger Sesame Dressing & Sauce by hand with a whisk.
For the noodle bowl
Spiralize zucchini and cucumber using a spiralizer, or a julienne slicer. You can also do it manually with a knife by slicing the veggies up into thin "strips".
Shred the carrot and chop the remaining veggies.
Add all ingredients to large bowl, mix.
Drizzle with dressing and sprinkle with sesame seeds. Enjoy!
This recipe is great with a squeeze of fresh lime juice. Feel free to use any additional vegetables or toppings as desired.
What are some of your favourite ways to eat seaweed?
Leave me a comment below, and be sure to check out my video making this raw ginger sesame noodle bowl:
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