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    Home » 30 Min. or Less

    Sesame Peanut Zucchini + Carrot Noodles

    Last Updated February 26, 2021. Originally Published February 18, 2018 By Susan Leave a Comment

    Jump to Recipe Print Recipe

    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 + carrot noodles 1

    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.

    zucchini + carrot noodles 2

    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).

    zucchini + carrot noodles featured

    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}
    Print Recipe Pin Recipe

    Sesame Peanut Zucchini + Carrot Noodles

    Prep Time10 mins
    Total Time10 mins
    Servings: 4 side servings
    Calories: 97.8kcal
    Author: Susan | SimpleHealthyKitchen.com

    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)
    • 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

    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 tsp 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

    * 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

    Serving: 1serving | Calories: 97.8kcal | Carbohydrates: 13.5g | Protein: 2.9g | Fat: 4.4g | Saturated Fat: 0.8g | Sodium: 170.5mg | Fiber: 3.5g | Sugar: 7.4g
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    Thanks for stopping by Simple Healthy Kitchen- a food blog featuring simple healthy meal ideas that can be prepared in 30 min. or less, using seasonally fresh ingredients. Read More…

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