Zucchini Noodles With Sesame Peanut Sauce. I've used the very minimum I could while still maintaining the delicious flavor of spicy Asian peanut sauces. If you're watching your daily fat intake. It starts with zoodles (zucchini noodles) tossed with a thick and intensely deep spicy sesame peanut sauce that will then eventually get loaded up with crispy tofu that has been made crispy by just pan-frying it with the same spicy sesame peanut sauce, but waiting until those crispy browned bits.

Toss till all noodles are coated. Serve and garnish with sesame seeds. Thai Peanut Zucchini Noodles are zoodles sauteed with fresh, everyday vegetables and tossed in a delectable Thai peanut sauce. You can have Zucchini Noodles With Sesame Peanut Sauce using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Zucchini Noodles With Sesame Peanut Sauce

It's 2 small of Zucchini.
You need 1 small of Red bell pepper.
You need of Sauce.
Prepare 1 tbsp of Chunky (or creamy if you prefer) peanut butter.
Prepare 1 1/2 tbsp of Water.
It's 2 clove of Minced garlic.
It's 1/2 tbsp of Soy sauce.
You need 1/2 tbsp of Cider vinegar.
It's 1 tsp of Sirracha chili sauce.
You need 1/2 tsp of Sesame oil.
You need 1/2 tsp of Ground ginger.
You need of Garnish.
You need 2 tbsp of Chopped dry roasted peanuts.
Prepare 1/2 tbsp of Sesame seeds.

Zucchini pasta is an easy dinner recipe that can be served warm or chilled as a pasta salad for lunch. A quick note on cooking zucchini and sweet potato noodles. In testing, we found that we prefer the texture of the zucchini when it is left raw and tossed with hot pasta to steam a bit. A simple Thai inspired peanut chicken zucchini noodle dish that's loaded with healthy veggies.

Zucchini Noodles With Sesame Peanut Sauce instructions

Chop the ends off washed zucchini and spiralize it on your spiralizing machine. If you don't have one of these new kitchen gadgets, you can use a manual julienne tool or a mandolin set to the finest cut will do fine. If you prefer you can either peel the zucchini or leave the peel on as I do for extra nutrients. Once spiralized, place the zucchini noodles on a paper towel while prepping other ingredients..
Julienne the red pepper as thin as possible. I like to do this by hand myself because it's like therapy for me plus you improve on your knife skills! (Oh the simple cooking pleasures lol) Place the red pepper strips on a paper towel and set aside to prepare the sauce..
In a small bowl mix the peanut butter and the water until smooth. Add the remaining ingredients and whisk until thoroughly combined. You can add as much or as little of these ingredients to suit your taste as you tinker with the recipe..
Put the zucchini noodles and the red pepper strips in another bowl and pour the sauce on top. Mix the sauce about the noodles and you have an amazing refreshing dish that is low carb, low calorie with a punch of flavor that's so divine! Garnish with the chopped peanuts and sesame seeds if desired and enjoy!.
To save a portion of this recipe, here's a little note..... Make sure to mix up the sauce and noodles again well if you are saving some of this for later or the next day cause the sauce may settle to the bottom of the bowl..

It's packed full of healthy vegetables, and the accompanying peanut sauce is. These low-carb Sesame Peanut Zucchini Noodles are sure to please your palate, as well please your waistline. Once incorporated, pour the sauce over the noodles and stir. Sesame Peanut Noodles. featured in How To Eat Vegan On A Budget. Zucchini noodles are tossed in a creamy, savory and slightly spicy Thai peanut sauce for an easy and light meal.