Recipe adapted from Fat Free Vegan’s blog for Zucchini Noodles with Sesame Peanut Sauce: http://blog.fatfreevegan.com/2013/04/zucchini-noodles-with-sesame-peanut-sauce.html
These zucchini noodles are surprisingly delicious! I think that zucchini, as a vegetable, is okay, but they are fabulous in this dish. The sauce is spicy and flavorful, and this recipe is quick and easy to make. I always feel good about myself when my dinner doesn’t have a carb. It isn’t missed here. I added the italian meatballs from the freezer to complete the meal. They went perfectly with the noodles and sauce. With or without the meatballs, this recipe is a must try! I think you’ll be surprised!
frozen italian meatballs; thawed
2-3 T. soy sauce
2-3 zucchini, sliced into noodle like shape using a mandolin
1/2 red bell pepper, shredded with a mandolin
1 T. peanut butter
1/2 -1 T. water
1/2 T. apple cider vinegar (rice vinegar is good too)
1 T. soy sauce
1 clove garlic, minced
1 t. sriracha or garlic chili sauce (or 1 t. red pepper flakes)
1/2 t. sesame oil
1/2 t. fresh ginger, finely grated
Once meatballs are thawed, warm them up in a small sauce pan with the soy sauce. Cook until the sauce is absorbed and the meatballs are warm.
In are large bowl, combine the zucchini and red pepper. In a separate and smaller bowl, combine the remaining ingredients for the sauce. Whisk the sauce ingredients together until they are well combine. Add meatballs to the zucchini mixture. Top with sauce and toss to coat. Serve immediately.