Blitz your herbs until they are fine chopped in a blender, TM or mortar and pestle. Set aside.
Mix up your sauce in a little cup with a bit of a stir. Done. Easy. Set aside.
Spiralize your grate your zucchini.
Chop your garnishes to have ready.
Then, heat a large frying pan with your sesame and coconut oils.
Toss in your sauce and bring to a boil for a minute to cook off the fishy smell of the fish sauce
Then toss in your zoodles and the fine blitzed herbs
Toss through your rice noodles, separating them out with a set of tongs in each hand to ensure they coat with the sauce and mix well with the zucchini.
Toss in the crushed, toasted cashews and stir through briefly.
You’re done. Pop into a bowl and garnish with whatever you have at the ready from the garnish list.
NOTE: If you’re doing zoodles only, grain free, be sure not to leave them cooking in the sauce for literally more than a minute or 2. They will turn to mush otherwise.