Ingredients

• 3 large zucchini, spiralized*
• 1 teaspoon salt
• 8 ounces rice noodles, cooked according to package directions; drained
• 1/4 cup gochujang**
• 3 tablespoons hoisin sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1 teaspoon minced fresh garlic
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 teaspoons toasted sesame oil
• 2 tablespoon unsalted butter (vegan butter if needed)
• Sliced scallions and sesame seeds for serving (optional)
• Cooked chicken (optional)

Directions

1. Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes.

2. Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.

3. Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes.

4. Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.

5. Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter.

6. Top with scallions and sesame seeds

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