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spicy cumin zoodles

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)

1 scallion 


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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