Peanut Sauce Zucchini Noodles

A lot of us are trying to limit our refined carbohydrate, gluten, and/or processed grains intake these days, or at least I am! I am really conscious of how much added sugar I consume on a daily basis and am trying to cut back where I can. Vegans and vegetarians often have to rely on carbs to be the filling part of a meal, but when you add plenty of plant-based protein, you can reduce your carbs and still have a fully satisfying meal that doesn’t leave you hungry thirty minutes later.

Zoodles, or zucchini noodles, are so trendy as a gluten-free pasta option right now. They are spiralized noodles from the amazingly versatile summer squash that I praise SO often. I have noticed that zoodles are available fresh in the produce section or packaged frozen in many grocery stores. I tried the frozen zoodles for this recipe, and added an easy Thai peanut sauce for a unique weeknight dinner. The peanut sauce made the meal really filling and the zoodles made it really healthy and guilt-free. You gotta try this one.

1 pkg zucchini noodles, fresh or frozen (or 2 zucchini, spiralized)
2 Tbsp peanut butter
1/4 cup soy sauce
1 tsp sesame oil
1 tsp Asian chili sauce
1 clove garlic
1 inch chunk fresh ginger
~1/4 cup unsweetened almond milk
scallions & sesame seeds for garnish

Cook the zucchini noodles according to package instructions (saute in olive oil for a few minutes if using freshly spiralized zoodles). Add the rest of the ingredients to a food processor and process until smooth. Serve over zoodles and garnish with sesame seeds and sliced scallions. Voila!
Serves 1 hungry person or 2 normal people

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