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Zucchini Noodles

August 10, 2017

Recipe by Leah Vanderveldt

Asian Zucchini Noodles with Black Beans




05 min


05 min


For Sauce:

¼ cup almond butter or tahini

¼ cup water

1 tablespoon tamari (gluten-free soy sauce) or soy sauce

1 teaspoon rice wine vinegar

1 1-inch piece fresh ginger, peeled and roughly chopped

1 clove garlic, chopped

For Noodles:

2 medium zucchini, peeled into thin noodles with a julienne peeler or vegetable peeler

1 15-oz. can black beans, drained and rinsed

2 scallions, thinly sliced

2 tablespoons chopped cilantro

1 teaspoon white or black sesame seeds


Make sauce: Combine all ingredients in a food processor and process until well blended.

In a medium bowl, combine zucchini noodles, black beans and scallions. Add a few spoonfuls of sauce and toss to combine. Divide into 2 bowls and top with cilantro and sesame seeds. (Cover any leftover sauce and refrigerate for another use.)

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