Spicy Peanut Zucchini Noodles - A New Delicious Combination?

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat, while sunflower seed butter is nut-free for allergies.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

Finely mince the whites of 2 green onions and set aside.

Make the sauce by mixing 2 tbsp soy sauce, 2 tbsp black vinegar, 1/2 tbsp sesame oil, 1 tbsp homemade chili oil, and 2 tbsp peanut butter with 2 minced garlic cloves and 1 tsp sugar until smooth.

Prep the zucchini by peeling long strips with a peeler, stopping when you reach the seeds.

Bring a pot of water to a boil and cook the zucchini strips for 2 minutes, then strain and set aside.

Cook the wide noodles according to the package instructions, which also takes 2 minutes, then strain.

Combine the cooked noodles with the zucchini and pour over the sauce, mixing well.

Garnish with sesame seeds and the green onion greens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens