Peanut Lime Zucchini Noodles (healthy, gluten-free, low-carb, vegan option)
Crunchy, satisfying, & flavorful Asian Peanut Lime Zucchini Noodles.
from 1 vote
Nisha @ honeywhatscooking
for the veggies
organic bean sprouts
red bell pepper
green bell pepper
10 ounce package zucchini noodles
small handful fresh cilantro
for the peanut sauce
organic creamy unsweetened no salt peanut butter
I love Whole Foods brand
lite gluten-free tamari
juice of 1 lime
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.
Chop fresh cilantro.
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?