Keep zucchini noodles crisp – skip the cooking process and serve them fresh! The spice from the peanut sauce is the perfect contrast to the cool zucchini, while chopped peanuts give the “zoodles” a little extra crunch. I use the thick spiral blade on my spiral vegetable cutter to make these gorgeous zoodles. Delicious with this peanut sauce, also try zoodles with fresh pesto.
Zucchini Noodles with Spicy Peanut Sauce
serves 2 to 4
Ingredients
¼ cup creamy peanut butter
2 tablespoons rice wine vinegar
2 ½ tablespoons tamari or soy sauce
1 tablespoon dark or toasted sesame oil
½ to 1 teaspoon hot chili sauce, such as sriracha
3 medium zucchini, spiralized (about 5 cups)
2 scallions, green parts only, thinly sliced on the bias
¼ cup chopped peanuts
Black sesame seeds
Using a whisk, combine the peanut butter, vinegar, soy sauce, sesame oil and chili paste in a small bowl (if the peanut butter is very thick add very hot water to the bowl, one teaspoon at a time, until it softens). Taste sauce for seasoning, adding more chili sauce if desired. Place zoodles in a large bowl and half of the spicy peanut sauce. Toss to combine, adding more of the sauce until noodles are well coated but not soggy. Arrange zoodles on a platter or shallow bowl and top with scallions, peanuts and a couple of pinches of sesame seeds. Serve immediately.