Question

Anyone discovered a zoodle sauce that is not spaghizza sauce? I am noticing that my body is indeed very sensitive to tomatoes even though I love them.  

Answer 1

Lemon and olive oil is really good. Brags aminos and splash of hot sauce.  

Answer 2

Raos sauce

Comments

@solomon thank you. It has tomatoes in it— I am looking at something without tomatoes.  

Answer 3

Olive oil, lemon, garlic and a pinch of red pepper flakes! Toss in some chicken and spinach too! Yum!  

Comments

@lapstrake7 wonderful. Thank you. I can totally work with this.  

Answer 4

Curry seasoning and soy sauce.  

Answer 5

I make clam sauce. Sauté garlic and chopped clams in a little olive oil. Add liquid from drained clams and bring to boil. Add salt & pepper. Add to cooked zoodles and enjoy.  

Answer 6

I like to sauté them with soy sauce (or brags amino acids) taste yummy!  

Answer 7

I’ve used the IP sesame sauce with zoodles

Answer 8

I mix my spaghetti squash with chopped fresh basil, lemon and grape seed oil, garlic (powder) salt and pepper, never tried it with zoodles but I’m sure it would be good

Answer 9

I actually cook the zoodles and add the broccoli cheddar soup mix to it. Delicious. Add various spices to add some flavor. Also do the Walden farms Alfredo sauce which alone is very chemically tasting but add garlic, salt, pepper, red pepper flakes to make it taste better.  

Answer 10

Ever have a craving for Thai Drucken Noodles?  I finally got around to using Ideal Protein’s Oriental Sesame Sauce and created a version we can have! You can also make this without the protein (like I did tonight) just cut the “sauce” ingredients and oil in half. Thai Drunken Zoodles (pad Kee Mao) Ingredients Zoodles * 3-4 Small zucchini spiralized (I made a larger/wider zoodle like a fettuccine. I haven’t tried ribbons but I imagine they would work too. Stay away from thinner cuts as they like to clump together) Stir Fry * 200 g /7oz chicken thigh fillet , cut into bite size pieces (2 small or 1½ normal size fillets) * 1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too * 2 shallot/scallion stems , cut into 3cm/2" pieces * 3 large cloves of garlic , minced * 1 1/2 tsp Chili’s Garlic Sauce * Ginger to taste (I used a squidge of the ginger stir in paste) * 1-2 tbsp Olive oil * Dash of sesame oil (optional) Sauce * 3 tbsp Ideal Protein Oriental Sesame Sauce * 3 tbsp soy sauce * 1 tsp Splenda (one packet) * 2 tbsp water Instructions 1. Prepare Zoodles as you prefer. I like making mine ahead of time and storing them in a paper towel line container. 2. Put Sauce ingredients in a small bowl and mix to combine. 3. Heat oil in wok or pan over high heat. 4. Add garlic, chilli, and ginger and cook for 10 seconds. Don't inhale - the chilli will make you cough! 5. Add chicken and fry until cooked, around 2 minutes. 6. Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken. 7. Add the zoodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles. 8. If your zoodles absorbs all the sauce liquid very quickly, this is probably because your zoodles were on the drier side. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the zoodles but also revitalises the sauce. 9. Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.