FROM 30/10'S KITCHEN...

Asian Zucchini Noodles

with Sriracha Sauce 

RECIPE SUMMARY

 

Asian Zucchini Noodles with Sriracha Sauce    

Makes 1 Serving: Counts towards 2 cups Vegetables, 1 teaspoon Oil

 

INGREDIENTS

Ingredients for Asian Zucchini Noodles
 ¼ cup Coconut Aminos or Tamari
 1 tablespoon Walden Farms Pancake Syrup
 1 teaspoon Sesame Oil
 ¼ cup Minced Onion
 2 Cloves of Garlic, minced
 2 Large Zucchinis, spiralized
Ingredients for Sriracha Sauce
 1 lb. Red Jalapeño Pepper, stems cut off
 ½ lb. Red Serrano Pepper, stems cut off
 4 Cloves of Garlic, peeled
 3 tablespoons Walden Farms Pancake Syrup
 1 tablespoon Sea Salt
 1/3 cup Water
 ½ cup Distilled White Vinegar

 

DIRECTIONS

1

Make the Sriracha sauce ahead of time (follow steps 2-6).

2

To make the Sriracha, chop the jalapeño and serrano peppers, retaining the seeds and ribs; place the peppers in a blender or food processor along with the garlic, pancake syrup, salt, and water. Pulse several times and then blend until smooth.

3

Transfer the puree into a large glass container. Cover the container with plastic wrap and place into a cool, dark place for 3 to 5 days, stirring once a day, scraping down the sides; the mixture will begin to bubble and ferment. Be sure to cover and place back in the dark, cool place after each stirring until mixture is bubbly.

4

Pour the fermented mixture back into a blender or food processor with the vinegar and blend until smooth. Strain mixture over a mesh strainer into a saucepan, pushing as much pulp as possible into the saucepan. Discard remaining pulp left in strainer.

5

Bring the mixture to a boil , stirring often, until reduced to your desired thickness (about 5 to 10 minutes). Skim the foam is desired.

6

Remove from heat and let the sauce cool to room temperature. Sauce will thicken while cooling. Set 1 teaspoon aside and transfer the remaining sauce to jars or bottles and refrigerate.

 

Ingredients

Ingredients for Asian Zucchini Noodles
 ¼ cup Coconut Aminos or Tamari
 1 tablespoon Walden Farms Pancake Syrup
 1 teaspoon Sesame Oil
 ¼ cup Minced Onion
 2 Cloves of Garlic, minced
 2 Large Zucchinis, spiralized
Ingredients for Sriracha Sauce
 1 lb. Red Jalapeño Pepper, stems cut off
 ½ lb. Red Serrano Pepper, stems cut off
 4 Cloves of Garlic, peeled
 3 tablespoons Walden Farms Pancake Syrup
 1 tablespoon Sea Salt
 1/3 cup Water
 ½ cup Distilled White Vinegar

Directions

1

Make the Sriracha sauce ahead of time (follow steps 2-6).

2

To make the Sriracha, chop the jalapeño and serrano peppers, retaining the seeds and ribs; place the peppers in a blender or food processor along with the garlic, pancake syrup, salt, and water. Pulse several times and then blend until smooth.

3

Transfer the puree into a large glass container. Cover the container with plastic wrap and place into a cool, dark place for 3 to 5 days, stirring once a day, scraping down the sides; the mixture will begin to bubble and ferment. Be sure to cover and place back in the dark, cool place after each stirring until mixture is bubbly.

4

Pour the fermented mixture back into a blender or food processor with the vinegar and blend until smooth. Strain mixture over a mesh strainer into a saucepan, pushing as much pulp as possible into the saucepan. Discard remaining pulp left in strainer.

5

Bring the mixture to a boil , stirring often, until reduced to your desired thickness (about 5 to 10 minutes). Skim the foam is desired.

6

Remove from heat and let the sauce cool to room temperature. Sauce will thicken while cooling. Set 1 teaspoon aside and transfer the remaining sauce to jars or bottles and refrigerate.

Asian Zucchini Noodles

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