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Home » Sesame Peanut Zucchini + Carrot Noodles

Sesame Peanut Zucchini + Carrot Noodles

February 18, 2018 by Susan Leave a Comment

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. (this model ) 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
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: SimpleHealthyKitchen.com
Serves: 4 side servings
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 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
Instructions
  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)
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 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
3.5.3229

 

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Filed Under: 30 Min. or Less, Light & Easy, Paleo, Salads, Sides, Vegan, Vegetarian Tagged With: asian, carrot, clean eating, easy, Healthy, noodles, Paleo, side dish, vegan, zoodles

About Susan

Previous Post: « Quick + Easy Mongolian Beef
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