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A salad in a white bowl featuring mixed greens, shredded carrots, and chopped nuts, complemented by refreshing zucchini noodles. Touches of herbs enhance the dish, while bottles of condiments quietly peek from the background.
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Peanut Lime Zucchini Noodles

Crunchy, satisfying, & flavorful Asian Peanut Lime Zucchini Noodles.
Prep Time25 minutes
Cook Time2 minutes
Total Time27 minutes
Course: Main Course, Salads & Fruits
Cuisine: Asian
Servings: 3 servings
Author: Nisha Kapur

Ingredients

Veggies

  • 1 cup organic bean sprouts
  • 1/4 cup red bell pepper thinly sliced
  • 1 cup scallions sliced
  • 1/4 cup green bell pepper thinly sliced
  • 1 cup organic carrots shredded
  • 1/2 tbsp avocado oil
  • 1 cup purple cabbage thinly sliced
  • 10 ounces zucchini noodles
  • small handful fresh cilantro
  • 1/4 cup of peanuts chopped

Peanut Sauce

  • 2 inch piece ginger grated
  • 1/4 cup organic creamy unsweetened no salt peanut butter I love Whole Foods brand
  • 3 tbsp tamari gluten-free
  • 1 tbsp honey
  • 1/2 tsp sesame oil
  • 1 tbsp siracha
  • juice of 1 lime
  • 1-2 tbsp water start with 1 tbsp, add 1 more tbsp if need be

Instructions

  • Chop and slice all the veggies... red & green bell peppers, bean sprouts, scallions, carrots and purple cabbage. Set aside.
  • Grate the ginger in a bowl.
  • Add the remaining ingredients for the sauce... peanut butter, lite tamari, honey, sesame oil, siracha, lime juice, and water.
  • Use a whisk to stir well.
  • Sauce is ready.
  • At this time you can spiralize your zucchini noodles, I just buy mine from whole foods.
  • Heat up a skillet, once hot, add avocado oil. Add the zucchini noodles and saute for a minute, toss the noodles around.
  • After a minute, add 3 spoonfuls of the peanut sauce. This will coat the noodles. Cook for 1 minute or under. DO NOT OVERCOOK else the zucchini will become watery.
  • Once done, here are your noodles. Turn off the stove.
  • Transfer the zucchini noodles to a large mixing bowl.
  • Transfer all your veggies to the mixing bowl... bell peppers, scallions, bean sprouts, carrots, and purple cabbage.
  • Pour all the remaining sauce over the veggies.
  • Toss gently.
  • Chop fresh cilantro.
  • Chop peanuts.
  • Plate zucchini noodles. Garnish with cilantro and peanuts. Serve immediately.

Notes

* Vegans - replace honey with brown sugar.
* Hearty Option - serve with a side of brown rice or quinoa, there is enough sauce in here. This will no longer be low-carb.

Nutrition

Calories: 355kcal | Carbohydrates: 38g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Sodium: 268mg | Potassium: 981mg | Fiber: 8g | Sugar: 22g | Vitamin A: 8434IU | Vitamin C: 77mg | Calcium: 109mg | Iron: 3mg