Ah Nui XO Sauce Zucchini Noodles with Soy Curls Recipe

Picture this – perfectly spiralized zucchini noodles, tossed in a luscious blend of Ah Nui XO Sauce, creating a symphony of savory, spicy, and slightly sweet notes. The soy curls bring a delightful chewiness to the dish, absorbing the delectable flavors of the sauce. This recipe not only caters to your taste buds but also ensures a low-carb, gluten-free alternative to traditional noodles.

XO sauce is traditionally made with dried shrimp and scallops but Ah Nui XO Sauce is a true vegan XO Sauce without any added sugar! This all-purpose sauce adds depth and umami to all your dishes.

Our star ingredient, Ah Nui XO Sauce, adds a rich umami depth to the dish, elevating it to gourmet status. This dish is a tantalizing fusion of vibrant flavors and wholesome ingredients, promising a delightful dining experience that's both nutritious and satisfying.

Quick to prepare and bursting with exquisite flavors, it's bound to become a favorite in your repertoire of go-to dishes. Get ready to embark on a culinary journey that marries innovation with classic tastes, creating a dish that's both comforting and exciting!

Ingredients You'll Need:

1 Tbsp cooking oil
1/2 cup rehydrated Butler Soy Curls, squeezed dry
2 medium zucchini spiralized
1 1/2 tbsp Ah Nui XO Sauce
1 tbsp soy sauce (more if you like more salt)
1/2 tbsp black vinegar or sub balsamic vinegar
1 scallion thinly sliced for garnish
Toasted sesame seeds for garnish (optional)
Extra chili flakes if you like extra spicy

Instructions:

In a skillet over medium-high heat, add cooking oil and zucchini noodles and stir fry until zucchini becomes tender. Drain zucchini noodles by placing them into a colander and shaking the colander a few times over the sink.
Let zucchini noodles cool in a colander, so that any remaining liquid will drain out.
Add XO Sauce, soy sauce and vinegar to a small mixing bowl. Stir until evenly mixed. Taste and adjust as needed.
Add zucchini noodles to a large bowl with rehydrated soy curls. Pour in about half the sauce and toss until zucchini noodles are fully coated. Taste and add more sauce as needed. Garnish with scallions and toasted sesame seeds.
Add extra dry chili flakes if you like spicy and serve.

Zucchini Noodle Tips:

Wide zucchini spirals with the vegetable cutter tend to coat the sauce better.
After the zucchini noodles are done cooking, make sure to thoroughly drain them so they aren’t watery. Don’t only drain the water from the skillet. Remove the noodles and place them into a colander to make sure all the water is drained.