Asian-Inspired Cold Peanut Zoodles Recipe
Serving: 4 servings
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)
Instructions
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.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.
Cook's notes
When you make zoodle dishes, picking larger zucchini is better, as you can get more before you hit the center with the seeds.
Nutrition
Calories: 118kcal
