Zucchini Noodles

Zucchini noodles

Updated Sep 20, 2017 @ 3:08 pm

Recipe by Leah Vanderveldt

Asian Zucchini Noodles with Black Beans

  • Serves: 2
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • For Sauce:
  • ¼ cup almond butter or tahini
  • ¼ cup water
  • 1 tablespoon tamari (gluten-free soy sauce) or soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 1-inch piece fresh ginger, peeled and roughly chopped
  • 1 clove garlic, chopped
  • For Noodles:
  • 2 medium zucchini, peeled into thin noodles with a julienne peeler or vegetable peeler
  • 1 15-oz. can black beans, drained and rinsed
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 teaspoon white or black sesame seeds


  1. Make sauce: Combine all ingredients in a food processor and process until well blended.
  2. In a medium bowl, combine zucchini noodles, black beans and scallions. Add a few spoonfuls of sauce and toss to combine. Divide into 2 bowls and top with cilantro and sesame seeds. (Cover any leftover sauce and refrigerate for another use.)
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