Sesame Peanut Zucchini + Carrot Noodles
Prep time
Total time
Serves: 4 side servings
  • 3 medium zucchini
  • 2 large carrots
  • ½ red bell pepper, seeded and sliced thin
  • 1 Tbsp reduced sodium soy sauce ( or coconut aminos for Paleo)
  • 2 tsp pure maple syrup
  • 2 tsp sesame oil
  • 1-2 cloves garlic, minced ( or ⅛ tsp garlic powder)
  • ½ tsp sriracha ( more or less to taste)
  • ¼ tsp rice wine vinegar ( or a squeeze of lime)
  • 1 Tbsp creamy peanut butter (or almond butter for Paleo)
  • Optional garnishes, sliced green onion, toasted sesame seeds, chopped cilantro
  1. Wash the zucchini and cut off ends. Use a spiralizer ( or julienne peeler) to create “noodles” . Line a bowl with paper towels or a clean tea towel. Place zucchini noodles in bowl while you make the carrot noodles and sauce.
  2. Wash and peel carrots. Use a spiralizer ( or julienne peeler) to create “noodles”. Cut red bell pepper into thin strips.
  3. In a small bowl, whisk together soy sauce, maple syrup, sesame oil, sriracha, rich vinegar and peanut butter. It may be necessary to add ½ tsp or so of water to create a creamy sauce.
  4. Squeeze excess water from zucchini noodles by gently squeezing with clean hands or by wrapping in tea towel/clean cloth.
  5. Optional step : I like my zucchini and carrot noodles raw and crunchy but if you prefer them cooked and slightly softer follow this step: Heat a large skillet over medium heat. Add a splash of olive oil (or sesame oil) . Add zucchini, carrots and red peppers. Sauté for 1-2 minutes until slightly softened ( no more than 2 minutes or they will be soggy) . Drain off any excess liquid.
  6. In a large bowl toss zucchini and carrot noodles, red pepper and peanut sauce.
  7. Garnish with fresh cilantro, green onions ,toasted sesame seeds and/or peanuts (optional)
* To make this dish Paleo- substitute coconut aminos for the soy sauce, almond butter for the peanut butter and a squeeze of lime for the rice vinegar.
Nutrition Information
Serving size: ¼ of recipe Calories: 97.8 Fat: 4.4 g Saturated fat: .8g Carbohydrates: 13.5 g Sugar: 7.4 g Sodium: 170.5 mg Fiber: 3.5 g Protein: 2.9 g Cholesterol: 0 mg
Recipe by Simple Healthy Kitchen at