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Drunken Zoodles


2 pounds zucchini

1 tablespoon chili sesame oil

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, minced

3-4 sweet peppers, julienned

2 teaspoons honey

4 tablespoons tamari

1 tablespoons sweet chili sauce

1 teaspoon red chili flakes

2 teaspoon vegan Worcestershire

1 cup cherry tomatoes, halved

1/2 cup African blue basil, chopped

2 scallions, chopped

1/2 cup toasted peanuts


  1. Spiralize your zucchini. Cut any extra-long strands. (You can also shave strips with a vegetable peeler if you don’t have a spiralizer).
  2. In a large skillet or wok, heat oils on high. Add onion, sauté briefly. Add garlic and peppers, sauté briefly. Add zucchini noodles and sauté until zucchini is tender.
  3. Meanwhile, whisk together the honey, tamari, sweet chili sauce, red chili flakes and Worcestershire in a small bowl.
  4. Once zucchini is tender, reduce heat to low. Add remaining ingredients, stir well, season with salt and pepper and serve topped with peanuts.