Step 1

Place all the Coconut Curry Sauce ingredients into your blender and blend on high until smooth. Note: if you don't have a high-powered blender, you'll want to finely mince the shallot, garlic, and ginger before adding them to your blender.

Step 2

Using a julienne peeler, a mandolin with a ¼ inch blade, a spiralizer, or a sharp knife, cut the zucchinis, carrots, and eggplant into long thin strips. Save the seedy middles of the zucchinis and eggplant for another use.

Step 3

Place the veggie noodles into a large bowl and add the cilantro. Pour all of the sauce over the top and toss to coat. Let the sauce sit for about 10 minutes, or until the noodles begin to soften. Serve the noodles with some sesame seeds sprinkled over the top.