5 Ingredient Zucchini Noodles With Spicy Peanut Sauce Recipe By Tasty

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5-INGREDIENT ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE RECIPE BY TASTY



5-Ingredient Zucchini Noodles With Spicy Peanut Sauce Recipe by Tasty image

Here's what you need: peanut butter, siracha, lime, water, medium zucchinis, green onions, kosher salt

Provided by Alix Traeger

Categories     Dinner

Time 15m

Yield 2 servings

Number Of Ingredients 7

½ cup peanut butter, chunky
1 tablespoon siracha, to taste, plus more for serving
½ lime, juiced
¼ cup water
4 medium zucchinis, or 2 large
4 green onions, chopped, light and dark parts divided
kosher salt, to taste

Steps:

  • In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
  • Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
  • Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
  • Divide the noodles between serving bowls. Garnish with the dark scallion parts.
  • Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 10 grams, Protein 21 grams, Sugar 15 grams

ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE



Zucchini Noodles With Spicy Peanut Sauce image

Make and share this Zucchini Noodles With Spicy Peanut Sauce recipe from Food.com.

Provided by WKernan

Categories     Low Cholesterol

Time 35m

Yield 4 1.5 c, 4 serving(s)

Number Of Ingredients 18

1/4 cup cornstarch
12 ounces extra firm tofu
1/4 cup lime juice
3 tablespoons creamy peanut butter
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon sriracha chili sauce
1 tablespoon water
2 teaspoons brown sugar
1 teaspoon fresh ginger
32 ounces spiraled zucchini (4 c) or 32 ounces yellow squash (4 c)
3 cups bean sprouts
1 cup matchstick carrot
1/2 cup cilantro, divided
1/4 cup peanuts, finely chopped
1/4 cup of fresh mint
4 scallions
4 lime wedges

Steps:

  • Place cornstarch in shallow dish, add tofu, toss to coat, Heat skillet add broth or wine cook to brown tofu - 8-10 minute.
  • Combine lime juice and next 7 ingredients in bowl, stir. Combine zucchini, sprouts, carrots, 1/4 c cilantro, 2 T peanuts and mint in bowl.
  • Add tofu & peanut butter mixture to bowl; toss. Sprinkle with remaining cilantro (1/4 c), remaining peanuts, and scallions. Serve with lime.

Nutrition Facts : Calories 327.2, Fat 15.2, SaturatedFat 2.9, Sodium 972, Carbohydrate 36.1, Fiber 8.4, Sugar 17, Protein 20

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