Raw Chinese Zucchini Noodles
Prep time
Total time
Serves: 4 servings
  • 4 to 5 zucchini, peeled and spiralized into noodles*
  • 1 to 2 red bell peppers, stemmed, seeded and minced
  • 3 tablespoons water
  • 3 tablespoons hemp seed oil
  • 2 tablespoons red wine (or more!)
  • 2 tablespoons miso
  • 2 tablespoons raw agave nectar
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons wheat-free tamari or soy sauce
  • ¼ cup shelled hemp seeds (also called hemp hearts)
  1. Place the noodles and the minced bell pepper(s) in a large bowl and toss to combine.
  2. Add all of the remaining ingredients, except for the hemp seeds, to your blender and blend to combine.
  3. Pour the sauce into a glass mason jar and stir in the hemp seeds.
  4. Just before serving, pour about ½ cup of the sauce over the noodles and toss to combine.
  5. Add more sauce, if desired.
  6. Store any left over sauce in a glass mason jar and use as a dip for veggies or dressing for salad.
*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