Combine the chickpeas, red curry paste, garlic, ginger, oil, mustard and two tablespoons (30 ml) coconut milk in a food processor or blender. Blend until mixed.

With the food processor on low, slowly add the peanut butter, vinegar, salt and pepper. Blend again until creamy.

For thinner sauce, add one tablespoon (15 ml) or more of coconut milk. Stop and scrape sides once or twice if needed.

Put the sauce in a bowl and set aside. Extra sauce can be stored in the fridge for up to five days.

Spiralize the zucchini, then press with a paper towel to remove the

excess water.

In a large skillet or wok, add the oil and stir-fry the zucchini noodles with the tamari for two to three minutes, or until zucchini noodles are soft, but not mushy.

Remove and place zucchini noodles in one large serving bowl or two smaller serving bowls.

Drizzle each bowl with the creamy satay sauce and top with a handful of ribbon-cut vegetables, cilantro, crushed nuts and crushed red pepper flakes. Add a dash of Sriracha, if desired.

Once you add the sauce, serve immediately. Due to the high water content in the zucchini noodles, the sauce will become soupy if left to sit. Simply add more zucchini noodles to thicken the sauce, or spoon out a few tablespoons of liquid. But not to worry: even the thinned out sauce is delicious with the noodles. Totally slurp worthy!