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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}
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Sesame Peanut Zucchini + Carrot Noodles

Prep Time10 mins
Total Time10 mins
Servings: 4 side servings
Calories: 97.8kcal


  • 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


  • 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)


* 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.


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