The first step when making Zoodles, is to sweat them. To do this, sprinkle the zoodles with sea salt and allow to set out on paper towels for about 30 minutes. This will help pull the water out so your dish doesn’t get over laden with excess water. After that, I boiled the zoodles in approximately 2 cups of water for about 15 minutes. Drain the zoodles and rinse. You can do all this while you prep the beef portion.
2 Bell Peppers (1 green, 1 red)
5 cloves garlic
1/4 cup fish sauce (I use Red Boat)
3 tbsp coconut aminos
1 lb of beef, cut into strips
3 tbsp sesame oil
2 tbsp palm sugar
2 tsp arrowroot powder
1/4 cup onion
1/4 cup fresh basil
1-3 peppers (Depends on how hot you want your dish; Use jalapeno for more mild taste, use Serrano or Thai Chilies for spicier)
1. Heat 2 tbsp sesame oil on medium high heat.
2. Once oil is hot, add garlic and spicy peppers. Saute about 2 minutes, until fragrant.
3. Add meat and cook until almost done. Drain any excess water that has built up.
4. Add bell peppers and simmer until soft.
5. Add the other ingredients, except basil, and bring to a boil. Allow to boil until the sauce thickens (about 4-5 minutes).
6. Serve over Zoodles.