Your favorite Chinese takeout dish gets a healthy makeover with zucchini noodles in this Cold Sesame Peanut Zoodles 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.
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.
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 Inspiralized.com, Ali has created the ultimate vegetable spiralizer that is lightweight, easy to use and simple to clean.
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
Ingredients
- 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
Instructions
- 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.
Nutrition
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!!
Liz DellaCroce
I’m so glad you like it Lauren!
Jules
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!
Liz DellaCroce
Oh that makes me so happy to hear!@ Thanks for letting me know Jules!
Lauren
Hi! I’m new to zoodles, so I have a silly question – do you cook them before using them in this recipe?
Thanks!
Liz DellaCroce
No you dont but great question! enjoy!
Lizzie
How long do you think these would stay good in the fridge if I prepped them for lunches??
Liz DellaCroce
Probably 3 days? The main issue is that the zucchini will continue to release water over time so you may need to strain out some of the water. :)