Chop onion, garlic, and carrot and sauté in sesame oil for a few minutes. Meanwhile, combine the almond butter, tamari, rice wine vinegar, maple syrup, and dijon mustard.
Add matchstick red pepper and scallion to the onion, garlic, and carrot mixture and saute for about 2 minutes. Throw in the spiralized zucchini (I love the thinnest setting for this recipe) about 1/2 of the sauce and a dash of red pepper flakes. Toss and let cook for another 2 minutes. Garnish with chopped cashews, scallions, and more red pepper flakes/sriracha if you love spice!