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. Ready in 10 mins.{ Clean eating, Vegan, easily Paleo}
Zucchini and carrot "noodles"and sliced red bell pepper are tossed in a flavorful peanut sauce and can be served cold to showcase the crunchy raw veggies or can be lightly sautéed and served as a warm dish.
This is a super SIMPLE side dish idea that pairs well with Asian inspired dishes ( like Mongolian Beef ) , chicken ( like 15 min. healthy chicken recipe ) , pork ( like Skillet Mu Shu Pork ), tofu ( like this Orange Tofu + Forbidden Rice) ... well O.K. it pairs well with pretty much anything!
Besides pairing well with so many dishes Sesame Peanut Zucchini + Carrot Noodles only take about 10 minutes to make and has under 100 calories per serving.
Ahhh...the peanut sauce! my favorite part of this dish! It's savory with just a hint of sweet, a touch of salty and bit of heat. The flavor works SO well with the "noodles" especially when garnished with fresh cilantro and toasted sesame seeds.
Tip: make sure your peanut butter is room temperature when making the sauce, it blends much easier. You can quickly warm up the peanut butter you will be using in a microwave proof dish for about 5 seconds.
I'm a bit crazy about spiralized vegetables. In a matter of minutes you can transform crisp crunchy vegetable into noodle shaped gems that are so versatile. They make a great stand in for pasta ( with a lot fewer calories) and a great base for raw salads.
I use an inexpensive hand-held spiralizer ( no space for anything more) but it works like a champ. (I use this model spiralizer -Amazon link) If you don't have a spiralizer you can use a julienne peeler or chop the vegetables instead of making noodles.
To sauté or not to sauté the "noodles"? - that’s completely up to you! This dish works well either way. I personally like the texture of the raw veggies but I know many people don't. If you want you can give the noodles a quick sauté ( 2 mins. or less- any more and the zucchini will start to get too soft) in olive oil/sesame oil.
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.
Tip: If you are using a hand-held spiralizer, look for zucchini and carrots that are pretty straight, and the right size to fit the spiralizer tube ( no jumbo zucchinis) . Crooked vegetables are a little harder to spiralize ( in my opinion).
Sesame Peanut Zucchini + Carrot Noodles
Ingredients
- 3 medium zucchini
- 2 large carrots
- ½ red bell pepper seeded and sliced thin
- 1 tablespoon reduced sodium soy sauce or coconut aminos for Paleo
- 2 teaspoon pure maple syrup
- 2 teaspoon sesame oil
- 1-2 cloves garlic minced ( or ⅛ teaspoon garlic powder)
- ½ teaspoon sriracha more or less to taste
- ¼ teaspoon rice wine vinegar or a squeeze of lime
- 1 tablespoon creamy peanut butter or almond butter for Paleo
- Optional garnishes sliced green onion, toasted sesame seeds, chopped cilantro
Instructions
- 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.
- Wash and peel carrots. Use a spiralizer ( or julienne peeler) to create “noodles”. Cut red bell pepper into thin strips.
- 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 teaspoon or so of water to create a creamy sauce.
- Squeeze excess water from zucchini noodles by gently squeezing with clean hands or by wrapping in tea towel/clean cloth.
- 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.
- In a large bowl toss zucchini and carrot noodles, red pepper and peanut sauce.
- Garnish with fresh cilantro, green onions ,toasted sesame seeds and/or peanuts (optional)
Notes
Nutrition
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