When the hankering for cold peanut noodles hits, grab your whisk and set the timer. In 7 minutes flat you will have cold peanut zucchini noodles, a super healthy, homemade version of your favorite takeout.
I’m in grad school and only 1 exam away from putting a huge check mark next to “half way there”. It has been an interesting and challenging year. Learning how to balance my time has been, well interesting and challenging. Wrapping my head around biological mechanisms and theories of functional medicine, amazing and challenging. I have also spent 6 weeks abroad while in school and hey, remember when I thought it was a good idea to relaunch and rebrand my website 2 months ago?
Yeah, it’s all been interesting. And challenging.
This weekend, while trying so hard to wrap my head around p-values and confidence intervals (why does this shit have to be so complicated?) I had a strong hankering for peanut noodles. Cold rich and salty peanut noodles.
I actually created this recipe sometime last summer for a corporate cooking class and have been making it on and off ever since. It is so crave-worthy, so simple, so delicious. (Pause – #truth – I just put the computer down, ran into the kitchen, and ate the rest of these noodles. For breakfast. #thatgood).
This is one of my favorite ways to use zucchini noodles, they are the perfect vehicle for peanut sauce. Also, I will never call them zoodles. I hate the word. I won’t do it. In Abra’s kitchen, you will be eating zucchini noodles.
The best part about this recipe is that you don’t have to cook anything. Nothing at all. Just whip out your handy dandy spiralizer (if you don’t have one yet, this is my favorite). Spiralize some zucchini, whip up your sauce, and you are good to go.
You could salt the zucchini noodles and let them sit for a bit in a colander, then squeeze out the liquid that’s been released. You could, but I didn’t. If you do want to take the time to do that, the noodles will be less soggy. I like them as is. Also, this is a meant to be a quick recipe, so I skip silly steps.
I add a bit of water to the peanut dressing to thin it out, add as much as you like but it should resemble heavy cream. Thick, but not too thick. Usually, about 2-4 tbsp will do.
You definitely want to add a generous squeeze of lime at the end, it turns up the volume on all the flavor.
You can or cannot add jalapeno. I do, sometimes. I had a ton from the CSA, and wanted spicy so I did.
Just know that if you make this recipe once you will definitely make it again. It’s a recipe worth a repeat, and I love those kinds of recipes.
Study session number 2 is about to commence, with a full belly of clean eating cold peanut zucchini noodles I am ready to conquer detoxification and biotransformation pathways. I think.
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 4 zucchini, spiralized
- ½ jalapeno, chopped (optional)
- ¼ cup smooth peanut butter
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tbsp honey (or agave nectar for vegan version)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger
- ¼ cup of water (may need less)
- ¼ cup fresh cilantro
- Fresh lime juice
- In a large bowl, whisk together peanut sauce ingredients. Add enough water to thin to consistency of heavy cream.
- Toss zucchini noodles and jalapeno with peanut sauce, top with fresh cilantro and a squeeze of lime
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