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Zucchini Noodles with Peanut Sauce

Ingredients

  • 4 zucchini
  • 1 red bell pepper, shredded or julienned
  • 2 carrots, grated or julienned
  • 4 cloves garlic, pressed or minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons peanut butter
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce or gluten-free tamari
  • 2 teaspoons sriracha
  • 1 teaspoon toasted sesame oil
  • 1/2 cup roasted peanuts

Directions

Prep: 1. Wash and trim the ends off the zucchini. Use a spiralizer or vegetable peeler to turn the zucchini into “noodles" (this can be done quickly if you own a mandolin). Place zucchini noodles in a bowl lined with paper towels. 2. Shred or julienne bell pepper and place with zucchini. 3. Peel the carrots and grate or julienne and toss with zucchini mixture. 4. Press or mince garlic and grate ginger. Make: 1. In a bowl, whisk peanut butter with 1 tablespoon of water, vinegar, soy sauce, garlic, sriracha, sesame oil, and ginger. If mixture is hard to combine, add up to another tablespoon of water without making it runny. 2. Remove towels and add sauce; stir well to coat noodles. Top with peanuts and serve.

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