Cold Sesame Peanut Zoodles

Your favorite Chinese takeout dish gets a healthy makeover with zucchini noodles in this Cold Sesame Peanut Zoodles bowl!

Cold Sesame Peanut Zoodles - The Lemon Bowl

It takes awhile for our weather to warm up here in Michigan but once it does it is always well worth the wait. Even though I’m envious of folks eating asparagus and strawberries in April, I love that we are still knee deep in tomatoes, corn and zucchini well into September.

Turkey Bolognese Zucchini Pasta by The Lemon Bowl

If you’re into healthy eating, you’re probably no stranger to zucchini noodles. In fact, I’ve been talking about them ever since I first introduced you to my friend Ali when she shared her Turkey Bolognese Zucchini Pasta with us last year. Versatile, affordable and naturally nutritious, vegetable noodles are a healthy cook’s secret weapon.

The Inspiralizer - The Lemon Bowl

Well, my girl Ali is at it again and I’m thrilled to announce that she has designed and branded her very own spiralizer, The Inspiralizer. Sold exclusively on, Ali has created the ultimate vegetable spiralizer that is lightweight, easy to use and simple to clean.

Cold Sesame Peanut Zucchini Noodles - The Lemon Bowl

To celebrate, I created a healthy twist on the take-out classic: Cold Sesame Peanut Noodles… or zoodles in this case. Creamy peanut butter, toasted sesame oil and a splash of soy sauce and rice vinegar coat each silky strand of zucchini.

Topped with a sprinkle of scallions, crushed peanuts and black roasted sesame seeds, make-your-own takeout never tasted so good.

Your fork is waiting.

Cold Sesame Peanut Zoodles

Cold Sesame Peanut Zoodles

4.71 stars average
Your favorite Chinese takeout dish gets a healthy makeover with zucchini noodles in this Cold Sesame Peanut Zoodles bowl!
PREP: 10 minutes
TOTAL: 10 minutes
Servings: 4


  • 2 large zucchinis (Blade D, noodles trimmed)
  • ¼ cup creamy natural peanut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chili garlic paste (optional)
  • ½ teaspoon salt
  • scallions (chopped peanuts & black roasted sesame seeds – optional garnish)


  • In a large bowl, whisk together sesame peanut vinaigrette (peanut butter through salt) and check for seasoning; adjust accordingly.
  • Add zucchini noodles to the bowl and toss well. Check for seasoning and adjust accordingly.
  • Garnish with scallions, chopped peanuts and black roasted sesame seeds to serve.


Calories: 149kcalCarbohydrates: 7.7gProtein: 5.5gFat: 11.6gSaturated Fat: 2.3gPolyunsaturated Fat: 9.3gTrans Fat: 0gCholesterol: 0mgSodium: 666mgFiber: 2.3gSugar: 3.7g

33 thoughts on “Cold Sesame Peanut Zoodles”

  1. Easier than it looks and delicious! I thought that the vinaigrette was a little bit salty, so I would not add the last half tsp of salt next time :)

  2. Lauren Billings

    Love this peanut dressing! It is so simple and flavorful! AMAZING!
    A great recipe for an easy lunch to pack for long work days; keeps me full.
    Thank you!!

  3. Just made this and it was not only excellent but so quick! Hubby said it’s the best peanut sauce he’s ever bad, and he usually is not a fan of peanut sauce. Tastes like the authentic cold sesame noodles. Thanks for a great recipe!

  4. Hi! I’m new to zoodles, so I have a silly question – do you cook them before using them in this recipe?

  5. I bought the Inspiralizer (after using the Paderno spiralizer), and I just love it. It’s definitely the best. And I’m going to have to try this recipe with it. This sounds like just my kind of flavors.

  6. At first glance at the heading wondered where the ‘z’ came from!! Oh, I have been having fun with zucchini and the spiralizer also, but have not had the imagination to bring peanut butter to the party with the usual Asian ‘suspects’!! . . . Now hugely curious as to the dish’s ‘satay’ey flavours!!

  7. This looks so good. I love zoodles! I only have a little hand spiralizer currently, but I am thinking I need a real spiralizer ASAP. I’ve heard great things about the Inspiralizer, so I am thinking I’ll go that route! :) Thanks for the recipe!!

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