1Tbspreduced sodium soy sauceor coconut aminos for Paleo
2tsppure maple syrup
1-2clovesgarlicminced ( or 1/8 tsp garlic powder)
½tspsrirachamore or less to taste
¼tsprice wine vinegaror a squeeze of lime
1Tbspcreamy peanut butteror almond butter for Paleo
Optional garnishessliced 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.