Membership Required

Asian Ginger Lime Zoodles

Asian Ginger Lime Zoodles

Serves: 4

Category: Main Dishes - Vegan

Average Rating: 
Rated by: 9 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Take zoodles (zucchini noodles) to the next level. Combine them with carrots, edamame, cilantro and an Asian-inspired peanut sauce.

Print Add Add To My Grocery List


For the Sauce:
1 1/2 cups water
7 regular dates or 3 1/2 Medjool dates, pitted
1/3 cup natural, no-salt, no-added-oil peanut butter
1 teaspoon minced ginger
1 small clove garlic
1 tablespoon fresh lime juice
1 teaspoon red curry powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
For the Noodles:
4 large zucchini, cut into noodles using a spiralizer or vegetable peeler
1 large carrot, cut into noodles using a spiralizer or vegetable peeler
1 cup shelled edamame
2 tablespoons fresh cilantro, chopped
2 green onions, sliced


Blend water and dates in a high-powered blender, then add the peanut butter, ginger, garlic, lime juice, red curry powder, chili powder and ground cumin and blend until smooth and creamy.

Heat 1 cup of the sauce in a large skillet, add the zucchini and carrot and cook just 1-2 minutes or until warm and fully coated with sauce. Add additional sauce if needed to reach desired consistency. Stir in edamame, cilantro and green onions.

Note: You can also skip the cooking step and just toss the zucchini and carrot noodles and edamame with desired amount of sauce and top with cilantro and green onions.

Calories 280; Protein 14 g; Carbohydrates 31 g; Sugars 20 g; Total Fat 14.3 g; Saturated Fat 2.8 g; Cholesterol 0 mg; Sodium 65 mg; Fiber 8.7 g; Beta-Carotene 1972 ug; Vitamin C 64 mg; Calcium 111 mg; Iron 3.2 mg; Folate 223 ug; Magnesium 130 mg; Potassium 1335 mg; Zinc 2.4 mg; Selenium 2.7 ug

Comments (7):



09/15/2018 03:29 PM

Rated this recipe:

Just what the doctor ordered!  I quadruple the garlic because that's how I roll.  I have also made this with legume pasta.  

This comment was last edited on 09/15/2018 05:10 PM


11/22/2018 06:34 AM

Rated this recipe: (no rating)

Probably one of the best things I have tried of the recipes here. I cooked the edamame through and then the zucchini noodles were just Al dente. I have done it with carrot and zucchini but I generally just prefer the zucchini noodles alone.


03/05/2020 07:29 PM

Rated this recipe: (no rating)

My sauce was the perfect texture and taste.  However by adding in the vegetables and cooking both together I found the veges released lots of liquid and watered down the sauce!  Next time I will cook each separately and allow the vegetables to release their moisture and then just combine at serving time.  

JNOK replies:

03/07/2020 11:56 AM

Rated this recipe: (no rating)

Thanks for the reminder!  I forgot how much liquid the zucchini releases.  You just saved my dish!


03/09/2020 08:17 PM

Rated this recipe:

Very DELICIOUS! I threw in a bit of leftover bean pasta I had, and only had yellow curry powder, not red. My husband and I both really liked it. I’ve made it twice since I discovered it a week ago, and will make it regularly. Definitely five stars!


03/14/2020 04:10 PM

Rated this recipe:

This was a big hit at my house. Absolutely delicious! I didn't have red curry powder, so I used regular curry powder, and added 2 T. of Trader Joe's green curry sauce to thicken the base a bit. I had a little bit of frozen butternut squash "noodles", so threw those in, as well. Finally, I had some leftover marinated and baked tofu that I added. Yum!


03/29/2020 11:28 AM

Rated this recipe: (no rating)

This is super good and easy to prepare! I used it with edamame pasta to make it more substantial but this is also good as a side dish. I love the sauce and used the extra amount on other salads or vegetables.  This is good hot or cold.


04/21/2020 02:07 PM

Rated this recipe:

This was delicious! Instead of zoodles, I chopped the zucchini with my food processor and shredded the carrots. I also added mushrooms. I cooked the zucchini, carrots and mushrooms for several minutes and added some red onion since I didn't have any green onions. The sauce is just delicious! I had about a cup leftover and mixed it in with some Dijon date dressing for salads later. It was good! I also didn't have cilantro, it would have been better with cilantro, but was still excellent. I put everything on top of some Banza chickpea spaghetti noodles. So delicious!