Cold Sesame Noodles with Spiralized Vegetables Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 ounces - whole wheat spaghetti, uncooked
  • 1 - medium zucchini, spiralized
  • 2 - large carrots, spiralized or shredded
  • 2 cups - chickpeas (19 oz. can), drained, rinsed
  • - green onions, for garnish
  • - sesame seeds, for garnish
  • Almond Butter Sauce
  • 1/4 cups - almond butter (or other natural nut butter)
  • 1 teaspoons - finely grated ginger
  • 1 cloves - garlic, minced
  • 2 tablespoons - soy sauce (I use reduced sodium)
  • 3 tablespoons - rice vinegar
  • 1 tablespoons - sesame oil
  • 1 tablespoons - maple syrup
  • 1 teaspoons - lime juice
  • 1/2 teaspoons - red pepper flakes, optional (omit for non-spicy version)
  • Directions:

    Cook pasta according to package directions. Rinse under cold water and set aside to cool completely.

    Portion out pasta, zoodles, carrot noodles and chickpeas between four 2-cup storage containers. Sprinkle with green onions and sesame seeds.

    Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz. storage containers. Store in the fridge for up to 4 days. This recipe is not freezer-friendly.

    Serve cold. Drizzle with the almond butter sauce and toss up before serving.

    Brief Description

    Spiralized zucchini and carrots with chickpeas and whole wheat spaghetti noodles tossed in an almond butter sauce and refrigerated for an easy meal any time.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Asian

    Prep Time: 20 min
    Cook Time: 10 min


    Recipe Note: Almond butter may be swapped with any other natural nut butter.

    Posted By:


    Posted On:

    March 12, 2019

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