Szechuan Zucchini Noodles with Thai Ginger Steak

Szechuan Zucchini Noodles with Thai Ginger Steak

I give a lot of credit to food photographers (like my own cookbook photographer Evan...

Szechuan Zucchini Noodles with Thai Ginger Steak

I give a lot of credit to food photographers (like my own cookbook photographer Evan Sung) and their ability to take gorgeous photos of food, no matter what the subject.

Steak is one of those really tough ones for me. I guess it’s because I don’t cook much steak, that I don’t have many opportunities to master the art of meat photography.

Ha! Is meat photography a thing?

Szechuan Zucchini Noodles with Thai Ginger Steak

What’s great about these photos, is that I have photos of the dish without the meat, so if you’re not a meat-eater, I hope it looks appetizing to you!

This zucchini noodle recipe is quickly becoming one of my favorite flavored dishes. As much as a fan of Italian cooking as I am, Asian flavors are starting to creep up as #1.

Szechuan Zucchini Noodles with Thai Ginger Steak

Szechuan just pretty much means it’s garlicky and a little spicy, which are probably two of my favorite ways to eat – with garlic and spice.

I mean – you can’t mess with cold sesame peanut noodles or crispy pork belly ramen, ya know? I’m a sucker for anything smothered in soy sauce, also.

Szechuan Zucchini Noodles with Thai Ginger Steak

But dang, bolognese with freshly grated parmesan cheese is pretty magical too.

I sound like a broken record, but one of my favorite things about spiralizing is how easily it lends itself to expanding the palate. Noodles and rice make up the majority of foodstuffs served globally, so naturally, spiralizing is global on the food scale.

Szechuan Zucchini Noodles with Thai Ginger Steak

Whether you want arroz con pollo, a Greek salad or a bowl of carbonara, you can make it spiralized – and with that, a healthier, more creative version!

On a final note, if you made my recipe yesterday and have extra cabbage, make this recipe! I had so much leftover cabbage, that I had to incorporate it into all meals that week – I tossed it in my salads and even braised it for dinner.

Szechuan Zucchini Noodles with Thai Ginger Steak

So – tell me. What’s your favorite type of spiralized cuisine?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 15 points


Szechuan Zucchini Noodles with Thai Ginger Steak

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Servings 4


  • For the dressing and steak:
  • 2 large garlic cloves minced
  • 4 teaspoons minced ginger
  • 3 tablespoons sesame oil
  • 2 teaspoon rice wine vinegar
  • 6 tablespoons soy sauce low sodium
  • 2 teaspoons honey
  • 1 teaspoon chili-garlic sauce or Sriracha
  • 1/4 cup tahini a
  • 3/4 pound skirt steak
  • For the rest:
  • 3 large zucchinis
  • 1 lime
  • 4 scallions
  • 1/4 cup cashews
  • 3 cups spiralized or simply shredded red cabbage
  • salt and pepper to taste
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup cooked edamame beans


  • Place all of the ingredients for the dressing EXCEPT for the tahini into a food processor and pulse until creamy. Pour half of the dressing out and into a zip-seal bag or shallow glass dish and keep the rest in the food processor. In the bag or dish, add in the steak, toss to combine and refrigerate, letting marinate for at least 20 minutes. As for the tahini, add it into the food processor and pulse until creamy. Set aside and reserve.
  • While the steak marinates, spiralize the zucchini (Blade D) and set aside. Then, quarter the lime. Then, slice the scallions diagonally and set aside. Then, place a small skillet over medium-high heat. While it heats, roughly chop the cashews and once heated, add in the cashews and toast for about 5 minutes or until golden brown and fragrant and then set aside.
  • Heat a grill, cast iron skillet or grill pan to medium high - coat with cooking spray. Remove the steak from the marinade and shake off any excess and place the steak on the grill/skillet/pan. Season the steak with salt and pepper. Cook the steak for 2-4 minutes per side for medium rare (if the steak is thick, opt for 4 minutes, but if it’s thin, opt for 2).
  • Transfer the steak to a cutting board and allow to rest for about 10 minutes. Slice the steak thinly against the grain.
  • While the steak rests, place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the cabbage, and half of the scallions. Season with salt and pepper, lime juice and cook for 2 minutes or until cabbage begins to soften. Then, add in the zucchini noodles and half of the reserved dressing and the edamame. Cook for 3-5 minutes or until zucchini noodles are al dente. Pour in the remaining dressing, toss to warm and then divide into bowls.
  • Garnish each bowl with cashews and remaining scallions and top with steak. Serve with lime wedges.


with love, Ali

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Recipe Rating


  • Looks delicious and very refreshing! Will have to try this next week. Side note: Just wanted to point out that sticking chopsticks straight up are generally frowned upon in Asian cultures, especially in Japan. (I think it has to do with sticking incense sticks during funeral services.)
  • Sounds delish - but what do you do with the tahini that doesn't go into the marinade?
      • still don't see what to do with the tahini?
    • "As for the tahini, add it into the food processor and pulse until creamy. Set aside and reserve.Pour in the remaining dressing, toss to warm and then divide into bowls."
  • Asian cuisine is my favorite. I cannot wait to make this recipe! P.S. I think you meant 4 minutes rather than 4 inches here--> (if the steak is thick, opt for 4 inches, but if it’s thin, opt for 2). Thanks for all of your amazing recipes! I've always been a fan of veggies, but I've been using them like CRAZY since I started spiralizing. :)
  • Do you add the tahini into the reserved dressing and then add with the zucchini noodles and edamame?
  • Mmmmm sounds delicious! For the dressing it says to put everything except the tahini in the food processor. When does the tahini get incorporated in the process? Should it just be mixed in before marinating? It isn't mentioned anywhere else in the recipe.
  • Favorite spiralized cuisine: Thai
  • Fave cuisine is Thai: galangal, lemongrass, coconut milk.
  • Another very creative recipe that I look forward to enjoying! As for the tahini, I assume you whisk it together with the remaining dressing after you've removed enough for marinating the steak? Also, I have a request. As a newcomer to the Inspiralizer, I would find it very helpful if you could always include the preferred blade (A, B, C or D) for spiralizing whatever vegetable you're using in a given recipe. Thanks!!!
    • I've updated the recipe regarding the tahini. As for blade letterings, I always do!
  • I LOVE szechuan noodles, I'll definitely be trying this out this week!
  • So when does the tahini get added to the process?
  • In your book you give a calorie count for a serving of a recipe, then say serves 4-6. Is the calorie count for 4,5 or 6 servings?
      • Chicken and broccoli skillet, for one, page 137. But there are others. Would be helpful to know for those of watching calories
  • I made the dressing, and it was fantastic on a pile of Inspiralized zucchini, carrot, and cucumber; then tossed together with leftover grilled chicken. Next time, I'll make the whole recipe.
  • Love love love all the ingredients used in this - especially considering I almost always have them on hand! I recently substituted peanut butter for tahini in some hummus I made to save money and it totally worked. I'm going to try it out in this recipe as well!
  • You are a legitimate dressing/sauce/marinade genius!!! All of your recipes are just beyond phenomenal, but any combination of your veggies and dressings are bound to be just as fantastic! Thank you, thank you, thank you!!
  • Hi there, Can you share how many calories the meat is so that we know the calorie count without the meat? Thanks,
  • Can you also share what you use to add up your nutritional info? Thanks! I'm going to make this tonight with vegan beef (Gardein brand). Looks delicious!
  • this sounds good. Something new to try as well. thanks for sharing this recipe. Simon
  • I am in love with your website. I'm pushing the idea to my family to buy me a copy of your book, I can't imagine what goodies await in there! I actually didn't try this particular recipe but I did make something similar tonight and it was pretty darn close to this. The sauce was almost spot on to mine except I used natural peanut butter and added all spice to my sauce and no honey/extra chili! I used snow peas instead of edamame and added finely chopped kale to mine. Chicken and shiitake mushrooms instead of beef and the noodles were a combo of sweet potato and turnip and added raw carrot noodles on top, Your website is a plethora of amazing recipes. Hoping my family buys me this book! This is amazing. My next venture will be
  • Ali, I made the Szechuan Zucchini Noodles with Thai Ginger skirt steak tonight. It was fabulous. I figured out that you add the Tahini to the rest of the marinade and put it on your noodles in the fry pan. I rate this a five star forsure. So far, I've made this one and spiralized a sweet potato, boiled it for 3 minutes and poured a black bean, kielbasa dish that I had left over and it too was awesome. I cannot wait to try all your other recipes, Have pre-ordered your next cook book and am anxiously awaiting its arrival in August. We have three daughters who are vegetarians, so am promoting your Inspiralizer and cookbook.
    • This is fantastic to hear, Cheryl. Thank you so much for your support. We're so happy that you are enjoying our recipes and that you're looking forward to the new cookbook! You and your family will LOVE it!
  • In step 5 -- how much olive oil? Thanks!!!