Place the noodles and the minced bell pepper(s) in a large bowl and toss to combine.
Add all of the remaining ingredients, except for the hemp seeds, to your blender and blend to combine.
Pour the sauce into a glass mason jar and stir in the hemp seeds.
Just before serving, pour about ½ cup of the sauce over the noodles and toss to combine.
Add more sauce, if desired.
Store any left over sauce in a glass mason jar and use as a dip for veggies or dressing for salad.
Notes
*If you don’t have a spiralizer or turning slicer, then use a vegetable peeler and make fettuccine-style noodles.
Variation: Add ½ cup chopped cilantro or parsley to the noodles. This sauce is scrumptious served as a dressing over chopped Swiss chard and cucumbers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chinese-zucchini-noodles