Easy Cold Asian Zoodle Recipe in 16 Mins

Name: Asian-Inspired Cold Peanut Zoodles Recipe
Prep time: 14 min
Cook time: 2 min
Total time: 16 min
Ingredients: 4 large zucchini (or about 1½ pounds [0.7 kilo]); 1 large carrot (peeled); 2 tablespoons of sesame oil (optional); 1 small piece of ginger root; 1½ teaspoons of salt; 5 tablespoons of peanut butter; 2 tablespoons of soy sauce (low-sodium); 2 tablespoons of rice vinegar; ½ teaspoon of black pepper; 1 teaspoon of chili pepper flakes (optional); ⅓ cup of toasted unsalted peanuts (chopped finely); A handful of chopped cilantro (optional); 1 lime (cut into wedges to garnish (or lemon))

Portions: servings

Calories: 118kcal

Learn how to make this Asian zoodle recipe and serve this quick cold zucchini noodle salad in 20 minutes or less. A veggie-packed weeknight meal that is surprisingly flavorful tasty, and filling yet still healthy.

Why I ❤️ it • Recipe • Ingredients • Preparation

Cold Asian zoodles.

Why I ❤️ it

Halfway between salad and cold dish, this easy, delicious, low-carb, gluten-free, and vegan, Asian zucchini noodle salad is perfect as a salad, light dish, or starter. Just make it as spicy – or not – as you like your food. This is a lighter version of my favorite Taiwanese cold noodles with peanut sauce recipe.

The creaminess of the peanut sauce, the flavor of ginger and cilantro, and the spiciness combined in this cold zoodle pasta salad just work together.

Cold Asian zoodle recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

For some reason, this Asian cold zoodle recipe tricks my brain into forgetting that I am just eating vegetables and sate that craving for pasta. It's a great little dish to have in your arsenal.

Course: Dinner, Lunch

Inspiration: Asian, Vegan

Category: asian zoodle recipes, asian zucchini noodles recipe, cold zoodles recipe

Author: Clara Gonzalez

Prep Time14 mins

Cook Time2 mins

Total Time16 mins

Utensils and tools

Zucchini pasta-maker or spiralizer, or julienne peeler, or vegetable peeler, or mandolin
Sharp-blade knife
Colander
Paper towels
Large skillet or pan

Ingredients

4 large zucchini (or about 1½ pounds [0.7 kilo])
1 large carrot, peeled
2 tablespoons of sesame oil (optional)
1 small piece of ginger root
1½ teaspoons of salt
5 tablespoons of peanut butter
2 tablespoons of soy sauce (low-sodium)
2 tablespoons of rice vinegar
½ teaspoon of black pepper
1 teaspoon of chili pepper flakes (optional)
⅓ cup of toasted, unsalted roasted peanuts, chopped finely
A handful of chopped cilantro (optional)
1 lime cut into wedges to garnish (or lemon)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Make the carrot and zucchini noodles

Make the carrot and zucchini spaghetti with a spiralizer (vegetable noodle maker) or a julienne cutter. If you don't have either one, slice the carrot and zucchini lengthwise with a vegetable peeler or mandoline, and then cut them into very thin strips. Do the same with the ginger root.

Cutting zoodles with knife. — Cutting zoodles with a knife.

Set the carrot noodles and ginger aside.

Step 2: Drain the zucchini

Place the zucchini noodles in the colander and toss with salt.

Let it rest in the sink to drain excess moisture while you sauté the carrot in the next step.

Step 3: Sauté the carrots and ginger

Heat the sesame oil, and heat over medium-high heat. Sauté the carrot and ginger, stirring for two minutes.

Remove from the heat and let it cool to room temperature.

Step 4: Making the sauce for zucchini noodles

Combine the peanut butter with the soy sauce, vinegar, chili pepper, and black pepper.

Place the zucchini and ginger and carrot in a bowl, and mix the dressing in.

Step 5: Chill and serve

Place in the refrigerator and chill before serving.

When it's time to serve sprinkle with the chopped peanuts, and cilantro and garnish with the lime wedges.

Top tips

When you make zoodle dishes, picking larger zucchini is better, as you can get more before you hit the center with the seeds.

Variations

If you wish, add a spiralized cucumber to the bowl when you toss the ingredients together before chilling. It adds extra volume and dietary fiber to the zoodle salad.

Serving suggestions

This zucchini pasta salad is served as a refreshing cold noodle salad, or as a light meal in itself. They are equally enjoyable.

Nutritional information

Calories: 118kcal - Carbohydrates: 7g - Protein: 6g - Fat: 9g - Saturated Fat: 1g - Sodium: 196mg - Potassium: 420mg - Fiber: 3g - Sugar: 3g - Vitamin A: 1895IU - Vitamin C: 18.2mg - Calcium: 36mg - Iron: 1.2mg

More salad recipes

See more: salad recipes meatless recipes lunch recipes

FAQs

How do you make zoodles not watery?

You can drain some of the moisture from zoodles by tossing them with salt and letting them release some of the water.

How do you cook and eat zoodles?

You can serve zoodles as a substitute for spaghetti in any number of dishes. Zoodles are great served topped with a marinara sauce and topped with parmesan cheese, pesto, or with sauteed garlic and basil, cream sauce with rotisserie chicken, etc.

Should I boil my zoodles?

Zoodles should not be boiled. Just toss them with a hot or very warm sauce, or lightly sauté in olive oil just enough to heat them through. It zucchini noodles are overcooked they will get soggy and mushy.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.