Zucchini Noodles With Sesame Peanut Sauce. Zucchini "Noodles" with Sesame-Peanut Sauce Spiralized zucchini stands in for pasta in this ultra-lite dish, while peanut butter, garlic, ginger, and a touch of sesame oil create a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas or cubes of baked tofu. We've got zucchini noodles (which I actually love raw.maybe even more than cooked), red bell pepper, shredded carrots, red cabbage, and cilantro.

Add the sesame peanut sauce to the zucchini and red pepper. Sesame Peanut Zucchini + Carrot Noodles - Spiralized zucchini and carrot "noodles" are tossed in a tasty sesame peanut sauce. A light and flavorful pasta alternative that makes a great side dish or add your favorite protein ( like chicken, shrimp or tofu) for a healthy full meal option. You can have Zucchini Noodles With Sesame Peanut Sauce using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Zucchini Noodles With Sesame Peanut Sauce

You need 2 small of Zucchini.
You need 1 small of Red bell pepper.
It's of Sauce.
It's 1 tbsp of Chunky (or creamy if you prefer) peanut butter.
You need 1 1/2 tbsp of Water.
Prepare 2 clove of Minced garlic.
Prepare 1/2 tbsp of Soy sauce.
Prepare 1/2 tbsp of Cider vinegar.
Prepare 1 tsp of Sirracha chili sauce.
Prepare 1/2 tsp of Sesame oil.
Prepare 1/2 tsp of Ground ginger.
Prepare of Garnish.
Prepare 2 tbsp of Chopped dry roasted peanuts.
It's 1/2 tbsp of Sesame seeds.

The veggies are added back in along with the peanut sauce, simmered for just a few minutes and then the whole dish is topped off with chopped peanuts. Warm the chicken and zucchini noodles for a few minutes. Then, pour in that peanut sauce. The peanut sauce is made from only a few imperative ingredients: peanut butter, soy sauce, honey, sesame oil, fresh ginger, and rice vinegar.

Zucchini Noodles With Sesame Peanut Sauce instructions

Chop the ends off washed zucchini and spiralize it on your spiralizing machine. If you don't have one of these new kitchen gadgets, you can use a manual julienne tool or a mandolin set to the finest cut will do fine. If you prefer you can either peel the zucchini or leave the peel on as I do for extra nutrients. Once spiralized, place the zucchini noodles on a paper towel while prepping other ingredients..
Julienne the red pepper as thin as possible. I like to do this by hand myself because it's like therapy for me plus you improve on your knife skills! (Oh the simple cooking pleasures lol) Place the red pepper strips on a paper towel and set aside to prepare the sauce..
In a small bowl mix the peanut butter and the water until smooth. Add the remaining ingredients and whisk until thoroughly combined. You can add as much or as little of these ingredients to suit your taste as you tinker with the recipe..
Put the zucchini noodles and the red pepper strips in another bowl and pour the sauce on top. Mix the sauce about the noodles and you have an amazing refreshing dish that is low carb, low calorie with a punch of flavor that's so divine! Garnish with the chopped peanuts and sesame seeds if desired and enjoy!.
To save a portion of this recipe, here's a little note..... Make sure to mix up the sauce and noodles again well if you are saving some of this for later or the next day cause the sauce may settle to the bottom of the bowl..

I like to add a little Sriracha to kick things up a bit. Don't stray from the ingredients listed. In a small bowl, combine soy sauce, vinegar, powdered peanut butter, sesame oil, sweetener, garlic, and ginger. Whisk with a fork until uniform. Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (Or simply peel zucchini into super-thin strips, rotating the zucchini as you slice it.) Roughly chop for shorter noodles.