Name: Sesame Peanut Zucchini + Carrot Noodles
Prep time: 10 min
Total time: 10 min
Ingredients: 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 1/8 tsp garlic powder)); 1/2 tsp sriracha (more or less to taste); 1/4 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)

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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. chicken ) , 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).