Low-carb zucchini noodles tossed in a tahini-based satay sauce with toasted pine nuts.
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In a small dry skillet over medium heat, toast the pine nuts for 3-5 minutes until golden brown and fragrant, then set aside.
In a medium bowl, whisk together the tahini, soy sauce, lemon juice, honey, minced garlic, and ground cumin.
Gradually add the warm water to the tahini mixture, whisking until the sauce reaches a smooth, pourable consistency.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the zucchini noodles to the skillet and sauté for only 2-3 minutes, just until slightly softened but still crisp.
Pour the tahini sauce over the zucchini noodles and toss gently with tongs to coat everything evenly.
Remove from heat immediately to prevent the zucchini from becoming watery.
Garnish with the toasted pine nuts, fresh cilantro, and red pepper flakes before serving.
