Equipment
- 1 Large saute pan
- 1 Large stock pot
Ingredients
- 1 pound brown rice capellini, such as Jovial, or other gluten-free pasta
- 2 medium zucchinis, spiralized
- 2 tbsp olive oil or sesame oil
- 1 small yellow onion, minced
- 4 cloves of garlic, minced
- 1 carrot, peeled and sliced into 1/4 inch rounds
- 1 red pepper, seeded and diced
- salt and pepper
For the sauce:
- 2 tbsp coconut aminos
- 2 tsp rice wine vinegar
- 1 tbsp vegan fish sauce, such as Ocean's Halo (or sub more coconut aminos)
- 1 tbsp sesame oil
- 1 tsp hot sauce, or to taste
Optional garnish:
- black and/or white sesame seeds
- sliced green onions
Instructions
- Prepare brown rice pasta according to package instructions.
- While the pasta is cooking, spiralize the zucchini. You can purchase a spiralizer on Amazon, purchase pre-spiralized zucchini, or use a vegetable peeler to create long, thin ribbons.
- Place zucchini into a strainer, sprinkle with salt, toss, and allow to sit and drain while you cook the vegetables.
- Heat 2 tbsp oil over medium heat in a large sauté pan.
- Add onion and garlic and cook, stirring frequently, until fragrant and the onions are translucent but not brown.
- Add carrot and red pepper, season with salt and pepper and allow to cook for another three minutes.
- Add spiralized zucchini, stir until it's coated with oil and allow to cook another five minutes.
- Add cooked capellini and stir until ingredients are evenly distributed.
Prepare the sauce:
- In a small mixing bowl, combine coconut aminos, rice wine vinegar, vegan fish sauce, sesame oil and hot sauce and whisk to combine.
- Pour the sauce over the noodle mixture in the pan, stir until everything is coated and allow to cook another three minutes or until some of the sauce evaporates and thickens up a bit.
- Garnish with sesame seeds and green onions if desired, and serve.