spicy cumin zoodles
Do you zoodle? I'm loving all the summer zucchini as noodles! Here, I used a vegetable peeler to make wide ribbons and paired it with a spicy and flavorful Xi'an Famous Foods N1-inspired spicy cumin sauce
(makes 1 serving)
1 large zucchini or summer squash
1 Tbsp neutral oil
1 slice of red onion, finely chopped
1/2 rib of celery, finely chopped
1 cabbage leaf, finely chopped
3.5 oz (100g) tofu, drained and cut into cubes (or crumbled)
FOR THE SAUCE
2 Tbsp chili oil with sediment
4 tsp cumin powder
1/4 tsp Sichuan peppercorns, crushed
1 Tbsp soy sauce or tamari
1/2 tsp Chinese black vinegar
1 clove garlic, minced
1/2 tsp salt
1 tsp sugar
Combine the sauce ingredients in a small bowl and set aside.
Use a vegetable peeler or a mandolin to thinly slice the zucchini lengthwise.
Heat up a frying pan on high heat and add the oil. When the oil is hot, saute the onion and celery for a minute, then add the cabbage, tofu and zucchini noodles. Cook for 2 minutes on high heat to soften the vegetables. Add the sauce and toss to coat evenly. Enjoy immediately.
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