Spicy Sesame Zucchini Noodles with Crunchy Garlic Edamame

This Asian-inspired zucchini noodle bowl combines fresh spiralized zucchini with pan-seared edamame for the ultimate texture contrast. The creamy sesame-chili sauce adds just the right kick, while toasted sesame seeds provide a nutty finish. Perfect for busy weeknights or meal prep!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium zucchini (spiralized)
• 1 cup shelled edamame (fresh or frozen)
• 3 tbsp sesame oil (divided)
• 4 garlic cloves (minced)
• 2 tbsp rice vinegar
• 1.5 tbsp sriracha
• 1 tbsp honey or maple syrup
• 2 tsp toasted sesame seeds
• 1/4 cup green onions (sliced)
• 1/2 tsp crushed red pepper flakes

Instructions

1. Spiralize zucchini using a julienne peeler or spiralizer. Set aside in a colander to drain.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add edamame and 2 minced garlic cloves. Cook 5-6 minutes until crispy, then set aside.
3. Whisk remaining 2 tbsp sesame oil, rice vinegar, sriracha, honey, and remaining garlic in a small bowl.
4. Blot zucchini noodles dry with paper towels to remove excess moisture.
5. Return skillet to medium heat. Add zucchini noodles and sauce. Toss 2-3 minutes until just warmed (don't overcook).
6. Stir in half the crispy edamame mixture to combine.
7. Divide into bowls. Top with remaining edamame, sesame seeds, green onions, and pepper flakes.
8. Serve immediately with lime wedges if desired.

Chef's Note

For extra crunch, add 1 tbsp crushed peanuts right before serving. Reduce sriracha by half for a milder version.

Make-Ahead Tips

Store undressed zucchini noodles and sauce separately for up to 2 days. Sauté edamame fresh before serving.

Substitutions

Swap edamame for chickpeas, use tahini instead of sesame oil for nut-free option.