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Peanut Lime Zucchini Noodles (healthy, gluten-free, low-carb, vegan option)

Crunchy, satisfying, & flavorful Asian Peanut Lime Zucchini Noodles.
5 from 1 vote
Prep Time25 mins
Cook Time2 mins
Total Time27 mins
Cuisine Asian
Servings: 3 servings
Author: Nisha @ honeywhatscooking


for the 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
  • 1 10 ounce package zucchini noodles
  • small handful fresh cilantro
  • 1/4 cup of peanuts chopped

for the peanut sauce

  • 2 inch piece ginger grated
  • 1/4 cup organic creamy unsweetened no salt peanut butter I love Whole Foods brand
  • 3 tbsp lite gluten-free tamari
  • 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


  • 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.


* 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.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!