Zucchini Noodles with Peanut Sauce
Spiralized zucchini noodles are tossed raw with a creamy peanut sauce built from peanut butter, lime juice, soy sauce, and chili, keeping the dish cool and crunchy. It comes together in about 15 minutes with no cooking required, making it a practical choice for warm days or quick lunches. Top with shredded carrots, scallions, and crushed peanuts for added texture.
Equipment
- 1 Spiralizer
- 1 Mixing bowl
- 1 Whisk
- 1 Small saucepan
Ingredients
Zucchini Noodles
- 2 medium zucchini preferably firm, fresh, and organic
Peanut Sauce
- ⅓ cup natural peanut butter smooth or chunky; roasted for a richer flavor
- 1 tablespoon rice vinegar unseasoned preferred
- 1 tablespoon tamari or low-sodium soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh lime juice
- 1 clove garlic minced
- ½ teaspoon ginger fresh grated
- 2–3 tablespoons warm water as needed to thin out sauce
Optional Garnish
- 2 tablespoons crushed roasted peanuts
- 1 tablespoon green onions thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Wash and trim the ends off the zucchini. Use a spiralizer to create long, curly noodles. If you don’t have a spiralizer, use a julienne peeler or mandoline slicer. Set aside on a paper towel to absorb any moisture.
- In a small mixing bowl, combine peanut butter, rice vinegar, tamari, maple syrup, toasted sesame oil, lime juice, garlic, and ginger. Whisk together until smooth and creamy. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Set aside.
- If you prefer warm zucchini noodles, quickly sauté them in a non-stick pan over medium heat (350°F / 175°C) for 2–3 minutes until just tender, but not soft. Otherwise, leave them raw for a refreshing cold dish.
- Toss the zucchini noodles with the peanut sauce in a large bowl until evenly coated.
- Plate the dressed noodles into bowls. Garnish with crushed peanuts, green onions, and toasted sesame seeds.
Notes
To elevate this dish, try adding spiralized carrots or shredded purple cabbage for extra crunch and color. For a spicy version, mix in 1/4 teaspoon of chili flakes or a dash of sriracha into the sauce. Want a nuttier flavor? Add a teaspoon of tahini.
Nutrition
Calories: 392kcalCarbohydrates: 22gProtein: 16gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gSodium: 571mgPotassium: 880mgFiber: 5gSugar: 12gVitamin A: 423IUVitamin C: 37mgCalcium: 84mgIron: 2mg
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