• Spiralized Zucchini • Shrimp • Avocado Oil • Rice Noodles • Green Onion • Sesame Seeds
Gochujang Sauce • Gochujang • Tamari Sauce • Almond Butter • Rice Vinegar • Coconut Sugar • Sesame Oil
Spiralize the zucchini and toss with salt. Add all ingredients for the gochujang sauce in a bowl and whisk together to combine.
Pat shrimp dry, then pan fry in avocado oil for 1-2 minutes on each side until opaque.
Cook rice noodles according to package instructions. Drain and add to the pan, add gochujang sauce and stir together.
Squeeze zucchini noodles to remove liquid. Add zucchini and shrimp to the rice noodles, and stir to coat in sauce. Serve sprinkled with sesame seeds and green onions.
ENJOY!