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 light weight, 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
- 1/4 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
- 1/2 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 Information:
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Jules
May 5, 2019 at 11:53 pmJust 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
May 6, 2019 at 7:25 amOh that makes me so happy to [email protected] Thanks for letting me know Jules!
Lauren
April 25, 2019 at 10:36 amHi! I’m new to zoodles, so I have a silly question – do you cook them before using them in this recipe?
Thanks!
Liz DellaCroce
April 25, 2019 at 10:45 amNo you dont but great question! enjoy!
Lizzie
November 25, 2018 at 1:18 pmHow long do you think these would stay good in the fridge if I prepped them for lunches??
Liz DellaCroce
November 25, 2018 at 2:54 pmProbably 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. :)
[email protected]
September 22, 2015 at 11:15 amInteresting. It looks just a bit beyond my kitchen prowess, but just tempting enough to take a chance on.
Liz DellaCroce
September 27, 2015 at 7:52 amI hope you try it!! You could also just use a carrot peeler to make the zucchini noodles!
Susan
September 10, 2015 at 4:22 pmI 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.
Liz DellaCroce
September 10, 2015 at 4:40 pmAhh I’m so glad!! I hope you love it!
dixya | food, pleasure, and health
September 10, 2015 at 2:07 pmi have yet to try a spiralized dish…this looks fantastic.
Liz DellaCroce
September 10, 2015 at 4:40 pmYou would love it!!! I hope you try this one!
mimi
September 9, 2015 at 1:52 pmneed these now!! delicious as always
Liz DellaCroce
September 9, 2015 at 3:04 pmI heart you!
Miss @ Miss in the Kitchen
September 8, 2015 at 11:35 pmI haven’t tried zoodles yet, but this peanut & sesame sauce has me wanting to! So impressed that Ali now has her own inspiralizer, totally checking that out!
Liz DellaCroce
September 9, 2015 at 3:04 pmIsn’t that amazing?? Ali is a rockstar!
Joanne
September 8, 2015 at 9:20 pmI love that this lets me eat oodles and oodles of peanut sauce without any guilt! SO MUCH GOOD STUFF going on here.
Liz DellaCroce
September 9, 2015 at 3:05 pmExactly!! bring on the peanut sauce!
Eha
September 8, 2015 at 8:58 pmAt 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!!
Liz DellaCroce
September 9, 2015 at 3:05 pmIf you love satay you would love these!!
Aggie | Aggie's Kitchen
September 8, 2015 at 5:12 pmHow fun is this recipe! I think I just met my new lunch. :)
Liz DellaCroce
September 9, 2015 at 3:04 pmYou would love these girl!! Don’t forget the paper plate – haha!
Jamie | The Kitchenarium
September 8, 2015 at 4:37 pmSuch great flavors working here Liz. I am such a fan of peanut sauces. Yum!
Ashley @ Fit Mitten Kitchen
September 8, 2015 at 2:45 pmThis 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!!
Liz DellaCroce
September 8, 2015 at 4:29 pmYou will love Ali’s new spiralizer!! Let me know if you get it!!
Megan @ Skinny Fitalicious
September 8, 2015 at 11:58 amThis looks so good! I’ve been on a big spiralizer kick lately too!
Liz DellaCroce
September 8, 2015 at 4:37 pmI am having zoodles again tonight! I can’t stop!
Lauren @ Climbing Grier Mountain
September 8, 2015 at 9:24 amDinner dilemma solved! After a weekend of gluttony, this looks light and refreshing!
Liz DellaCroce
September 8, 2015 at 4:38 pmDude. Try a WEEK of gluttony in Mexico!! YIKES.