Creamy Peanut Zoodles. Zucchini noodles all curled up in a creamy peanut sauce. Toss on a little toasted tempeh or tofu and you have heaven in a bowl. Gluten Free

Creamy Peanut Zoodles

Creamy Peanut Zoodles. Zucchini noodles all curled up in a creamy peanut sauce. Toss on a little toasted tempeh or tofu and you have heaven in a bowl.

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Zoodles are the cute name for zucchini noodles. They may also be known as courgette spaghetti. These fun noodles are an incredibly fresh and healthy alternative to pasta. The consistency and texture of zoodles is more pasta-like. Zucchini pasta has that al dente texture, and if you peel the zucchini before you spiralize it, it has the same look as regular spaghetti.

Zucchini are by far the most popular summer squash in North America. Picked and eaten while still immature, zucchini have a soft shell and tender light-colored flesh that has a delicate, crisp, fresh flavor.

Zucchini, like other summer squash, are about 94 percent water, making them one of the lowest calorie vegetables. One cup of raw slice zucchini has less than 20 calories and proves 28 mcg of folate, about 7 percent of the adult recommended dietary allowance, as well as 12 mg of vitamin C and 250 mg of potassium. Who would have known?

So not only is Creamy Peanut Zoodles a quick and easy meal to prepare, it’s tasty, healthy and a great alternative to pasta. Plus, an easy way to get kids to eat their veggies.

Creamy Peanut Zoodles. Zucchini noodles all curled up in a creamy peanut sauce. Toss on a little toasted tempeh or tofu and you have heaven in a bowl. Gluten Free
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5 from 1 vote

Creamy Peanut Zoodles

Creamy Peanut Zoodles. Zucchini noodles all curled up in a creamy peanut sauce. Toss on a little toasted tempeh or tofu and you have heaven in a bowl. Gluten Free.
Prep Time10 mins
Cook Time15 mins
Course: Bowl, Lunch, Main Course
Cuisine: American, Asian
Keyword: Comfort Food, Gluten Free, Noodles, Peanuts
Servings: 2
Calories: 459kcal

Ingredients

Zoodle Base –

  • 4 cups zoodles (zucchini noodles) store bought or use a spiralizer
  • 2 cups carrot grated
  • 1 large shallot dices
  • 2 to 3 cloves garlic minced
  • 2 tbsp peanut oil can substitute sesame or coconut oil
  • 1/4 tsp black pepper
  • 1 tsp fresh ginger, minced or use 1/4 tsp ginger powder
  • 1 tbsp coconut sugar or use 1 tsp maple syrup

Creamy Peanut Sauce –

Optional Toppings –

  • 1 cup tamari tempeh or tofu
  • 2 tbsp crunchy peanuts
  • 2 parts of a lime
  • 1 handful fresh cilantro, washed, drained and chopped

Instructions

  • Heat oil in a deep pan over medium to medium high heat. Add all ingredients for the base except for the zoodles & carrots. Stir to combine. Fry for 2 minutes.
  • Add zoodles & carrot, stir once more until fully combined. Allow to simmer while flavours develop on low heat.
  • In the meantime, whisk together the ingredients for the sauce until fully combined. Add to the frying pan, toss and stir until the zoodles absorb the sauce.
  • Serve hot, with optional toppings as listed above!

Notes

  • None of the items in the “Optional Toppings” list were included in the nutritional information.

Nutrition

Calories: 459kcal | Carbohydrates: 41g | Protein: 13g | Fat: 31g | Saturated Fat: 14g | Sodium: 1192mg | Potassium: 1901mg | Fiber: 9g | Sugar: 24g | Vitamin A: 22367IU | Vitamin C: 97mg | Calcium: 134mg | Iron: 5mg

Looking for a yummy dish with peanut sauce? Try Crispy Peanut Tempeh Rice Bowl.

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