Looking for a healthy, flavorful dish that’s ready in minutes? These Spicy Zucchini Noodles with Peanut Sauce are about to become your new weeknight favorite. I’ve perfected this recipe to deliver the perfect balance of heat, creaminess, and fresh vegetables, all while keeping it light and nutritious. Whether you’re following a low-carb diet or simply love creative vegetable dishes, this recipe delivers restaurant-quality taste with minimal effort.
Ingredients
For the Zucchini Noodles:
- 4 medium zucchini, spiralized
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 1/2 cup edamame, shelled
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
For the Peanut Sauce:
- 1/3 cup natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 1-2 teaspoons sriracha sauce (adjust to taste)
- 1 clove garlic, minced
- 1-inch piece ginger, grated
- 2-3 tablespoons warm water (to thin sauce)
Instructions
- Start by spiralizing your zucchini using a spiralizer’s medium blade. If you don’t have a spiralizer, use a vegetable peeler to create long ribbons.
- Place the spiralized zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
- While the zucchini drains, whisk together all peanut sauce ingredients in a bowl. Start with 2 tablespoons of warm water and add more if needed to reach your desired consistency.
- Heat a large skillet over medium heat. Add the bell pepper and carrots, cooking for 2-3 minutes until slightly softened but still crisp.
- Add the zucchini noodles to the skillet and cook for just 2-3 minutes, tossing gently. You want them warm but still firm – overcooking will make them mushy.
- Pour the peanut sauce over the vegetables and toss to combine. Cook for an additional minute until everything is well-coated and heated through.
- Top with edamame, green onions, and cilantro before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4
Recipe Notes
- Don’t skip the salting step for the zucchini – it’s crucial for preventing watery noodles.
- The peanut sauce can be made ahead and stored in the refrigerator for up to 5 days.
- For meal prep, store the sauce separately from the vegetables and combine just before serving.
- If you prefer a milder dish, start with less sriracha and adjust to taste.
- For extra protein, add grilled chicken, shrimp, or tofu.
- To make this recipe nut-free, substitute sunflower butter for peanut butter.
- Leftovers will keep in the refrigerator for up to 2 days, though the zucchini noodles may release more water.
Spicy Zucchini Noodles with Peanut Sauce
Looking for a healthy, flavorful dish that's ready in minutes? These Spicy Zucchini Noodles with Peanut Sauce are about to become your new weeknight favorite. I've perfected this recipe to deliver the perfect balance of heat, creaminess, and fresh vegetables, all while keeping it light and nutritious. Whether you're following a low-carb diet or simply love creative vegetable dishes, this recipe delivers restaurant-quality taste with minimal effort.
Ingredients
- 4 medium zucchini spiralized
- 1 red bell pepper thinly sliced
- 2 carrots julienned
- 1/2 cup edamame shelled
- 3 green onions chopped
- 1/4 cup fresh cilantro chopped
- 1/3 cup natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup for vegan option
- 1-2 teaspoons sriracha sauce adjust to taste
- 1 clove garlic minced
- 1- inch piece ginger grated
- 2-3 tablespoons warm water to thin sauce
Instructions
- Start by spiralizing your zucchini using a spiralizer's medium blade. If you don't have a spiralizer, use a vegetable peeler to create long ribbons.
- Place the spiralized zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
- While the zucchini drains, whisk together all peanut sauce ingredients in a bowl. Start with 2 tablespoons of warm water and add more if needed to reach your desired consistency.
- Heat a large skillet over medium heat. Add the bell pepper and carrots, cooking for 2-3 minutes until slightly softened but still crisp.
- Add the zucchini noodles to the skillet and cook for just 2-3 minutes, tossing gently. You want them warm but still firm - overcooking will make them mushy.
- Pour the peanut sauce over the vegetables and toss to combine. Cook for an additional minute until everything is well-coated and heated through.
- Top with edamame, green onions, and cilantro before serving.
