I’ve eaten lots zucchini noodles in my life. Usually they’re sautéed, often served with marinara and meatballs, and almost always hot. I recently had some at a restaurant while traveling, and they were ice cold, which I was not expecting, but happened to be amazing. So, like I always do when I have something in a restaurant that I love, I try to recreate it at home, and this recipe is the result of that.

First, I cut some zucchini and carrots into noodles using a julienne veggie peeler, drizzled them with a bit of Ava Jane’s Kitchen Avocado Oil and lemon and then popped them in the fridge to get good and cold.

Then went to work on what would be good with these. I had a lot of ideas in my head (the zoodles I had at the restaurant were actually served with shrimp) and in the end decided on warm chicken sautéed with Roadside Chicken seasoning. I love contrast when it comes to food, whether sweet and salty, sweet and spicy, or in this case warm and cold. The zoodles were crisp and refreshing, especially with the addition of the carrots.

I think this would be good with any veggie noodle or protein you like — I might try sweet potato noodles next, maybe with shrimp or fish. Either way, just make sure your noodles are well chilled.

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