Asian-inspired chilled sesame zucchini noodles taste great on their own or with a little lean protein mixed in. Chicken, shrimp, or tofu would make great additions.
Author: Peter | Simple Nourished Living
1tablespoonreduced-sodium soy sauce
1-½teaspoonspowdered peanut butter
Pinch no-calorie sweetener (optional)
1mediumzucchini (about 10 ounces) spiralized into noodles, roughly chopped
2tablespoonschopped green onion
In a mixing bowl, whisk together soy sauce, rice vinegar, peanut butter powder, sesame oil, sweetener (if using), garlic and ginger until thoroughly combined.
Add zucchini noodles to sesame oil mixture and toss to coat all zoodles.
Cover bowl and refrigerate for at least 15 minutes.
Remove bowl from fridge, stir zoodles and top with green onions and sesame seeds.
This recipe can easily be doubled or tripled.
If you're not going to enjoy the zoodles right away, store the sauce and spiralized zucchini separately and then toss and chill before serving. Otherwise, your dish may become watered-down as the zucchini noodles will release water as they sit.
To keep these noodles gluten-free, substitute reduced-sodium tamari for the soy sauce.
Rice vinegar is made from fermented rice and has a slightly sweet and delicate taste. You should find it with other vinegars, or near the Asian food products in your grocery store. If you can't find it, apple cider vinegar would make a nice substitution.