Zucchini noodles are spiralized zucchini, a stand-in for pasta in this ultra-lite vegan dish, with peanut butter, garlic, ginger, and a touch of sesame oil.
I’ve been more sedentary than usual and less inclined to pry myself away from the all the news on TV and create a new recipe. So it was lunchtime yesterday before I was finally able to drag myself off the couch and back into what I call “The Voisin Test-Kitchen.” I wanted something fresh and cold and under 200 calories, so I came up with this pasta salad that doesn’t use pasta.
When it comes to low-calorie pasta alternatives, I’ve come to rely on two options: packaged shirataki noodles (made from a type of yam) and strands of raw zucchini made with a spiralizer.
Of the two, I prefer the zucchini because it’s cheap, it’s unprocessed, it tastes better, and it has a less “gummy worm” texture. If you don’t have a spiralizer, you can get a similar effect by using a mandolin to shred the zukes or you can make “ribbons” using an ordinary vegetable peeler.
Though it has only 116 calories, this salad is higher in fat than most of my others because of the peanut butter and sesame oil. I’ve used the very minimum I could while still maintaining the delicious flavor of spicy Asian peanut sauces. If you’re watching your daily fat intake, you might want to eat it on a day when you’re not consuming other sources of fat. But if you’re looking for something light yet flavorful, do give it a try.
Zucchini "Noodles" with Sesame-Peanut Sauce
Ingredients
- 3 small zucchini about 16 ounces
- 1/2 red bell pepper shredded or julienned
- 1 tablespoon natural peanut butter
- 1/2 - 1 tablespoon water
- 1/2 tablespoon cider vinegar
- 1/2 tablespoon soy sauce, gluten-free tamari, or coconut aminos
- 1 - 2 cloves garlic pressed or minced
- 1/2 - 1 teaspoon sriracha or other chile sauce or red pepper to taste
- 1/2 teaspoon toasted sesame oil see note in nutrition data below.
- 1/2 teaspoon grated fresh ginger
Instructions
- Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper.
- In a small bowl, whisk the peanut butter with 1/2 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1/2 tablespoon of water, but be careful not to make the sauce too runny.
- Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)
Notes
Nutritional info is approximate.
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Enjoy!
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MaryBeth Smith
Update: after looking a bit more online, I found another alternative to the spiralizer: a julienne peeler. It sort of looks like a razor — so “shave” down the length of the zucchini (away from your fingers!) and you get all of these lovely “noodles.” I purchased mine at Bed Bath and Beyond, but there are several listed online for under $10. (I paid about 14 for a set of two. The other peeler looks like it would be good for making all kinds of thin chips.
This recipe is sensational. I use seasoned rice vinegar for everything, and I probably used a bit more fresh ginger and garlic, because I love the strong, hot flavors. Company good!
Evan
Can someone please explain to me the texture of the zucchini noodles? On nearly every blog and youtube video advocating zucchini pasta, they completely forget to explain how they feel and taste, as compared to regular noodles. Are they al dente? Are they chewy? Are they wiggly? Please someone compare and contrast the zucchini noodle with the regular noodle, because I’m definitely considering getting one IF they aren’t just some miserable healthyfood that is a sad substitute for delicious, bouncy, meaty wheat pasta.
Susan Voisin
Evan, the best way to describe zucchini noodles is to say that they taste like raw zucchini. If you’re curious, take a zucchini and cut it into matchsticks and taste. They’re slightly crisp, not chewy, and not much like wheat pasta, except in shape. That’s because they’re made from zucchini. 😉
Kayla Benavides
This recipe is amazing! I used green pepper since I did not have red, and added some chopped up purple cabbage. It was soo delicious!!!
Jessica
Just made this for dinner! It was delicious and so light! I could eat this every day! I used my mandolin slicer for the zucchini pasta..this was my first time using zucchini like that and it was so easy and good! Thanks!
Zann
I just got my spiralizer from Amazon.com, and can’t wait to try it out on this recipe. I was wondering if I could substitute tahini for the peanut butter and sesame oil–maybe kill two ingredients with the one that I actually have on hand! 🙂 Thanks!!
Susan Voisin
Sure! It’ll taste different, but still good. Hope you enjoy it and your spiralizer!
Adrienne
Hi Susan,
I’ve been reading your blog for years as a long time vegan, but this is the first time commenting! I just had to after seeing your comment about the unavoidable high fat content of peanuts – while I do not personally stray from fats, I did accidentally pick up powdered peanut butter (by Just Great Stuff) for a backpacking trip, not realizing that it was ideally light in weight because they took all the calories (the fat) out of it that hikers need so badly. Dismayed, I haven’t tried it yet, but I’ve been trying to figure out what to do with it and read that some people use it in peanut sauces and for lower calorie peanut spreads and apparently the lack of fat isn’t very noticeable. I think its about 45 calories per 2 tablespoon serving and I think you just mix it with water. Have you tried it before? If it works, I wouldn’t mind making all the peanut sauce in the world with it.
Thanks for the great website!
-Adrienne
Jodie
Adrienne-
I made this recipe using PB2 and thought it was great. Give it a try!
Jodie
Nicole
Ok just got my spiralizer and made this! Yum Yum Yum. I didn’t use the oil instead I used sesame seeds cause that is what I had on hand.
I’ve been following you for a year now and finally am writing to you but you have made my lifestyle change wonderful.
Thanks so much,
Nicole
Karyn
Hi! Just found this recipe on Pinterest, and it sounds great! I read through all the comments and one answer touched on this maybe not being so perfect leftover? I would like to make it in the morning to take for my lunch, would the sauce still be ok or should I make it alone and throw it on top of the “noodles” when I am ready to eat? Thx!! 🙂
Susan Voisin
I think it would be great for lunch. I like to give it a little time for the flavors to develop but not so long that the zucchini gives off too much water. Making it in the morning for lunch sounds like a good amount of time.
Allison
Legit recipe. Aspiring to be domesticated– was kind of lazy to use measurements after a long day at work and just eyeballed. Flavors mesh well and turned out great! It looks and tastes like I know what I’m doing!
Gabriela
This is so good! I just made it for lunch today. I got similiar recipe from my friend, so I mixed yours and hers together 🙂 , I replaced the vinegar with lemon juice, skipped the chilli, used garlic powder instead of fresh garlic and added fresh parsley.
Vienna
This was delicious! Any excuse to whip out my spiralizer, and this recipe is definitely worth it. It was as if the zucchini soaked up the peanut sauce, like a marinate, as opposed to the thick peanut sauce I have experienced coating noodle dishes. I love those too, but this was just as good and guilt-free. Will make again.
Jennifer
Oh my deliciousness!!! My poor husband was late coming home from work today and we ate it almost all gone before he got home! Seriously, he got about three bites. But how can you say no when your kids ask for seconds of ZUCCHINI! My five year old asked for “more of this stuff” and my three year old said “I like these noodles!” This is our first week to be vegetarians so these are all new foods to us. Thank you for a successful and satisfying dinner!
ruthann
We are making this today here at my work for lunch. We have done this before. I bring my spiralizer and we all bring different ingredients. Great and tasty lunch idea. Everyone enjoys it and they are always amazed at how simple it is —
Thanks again, Susan!
Mary
Some of you probably all ready know this, but just in case….there is a kitchen gadget now called the “vegetti” that you stick zucchini, carrots, cucumber, etc in and twist and it makes two different sized noodles. You can pick one up at Wal-Mart in the “As seen on tv” section for $15
Nadege
I contacted OXO to try to have them make a spiralizer. Japanese stores sells some good ones, more expensive than the Paderno but better quality, heavier, mostly made of steel.
Alexandra
Made this tonight and loved it ; I had no pepper, but now I will be happy to have all the zucchini I can get a hold of.
jem
has anyone tried lightly sautéing the zoodles (in a little broth) before adding the sauce — just to serve a warm dish?
Kirsten
I bought my spiralizer specifically for this recipe and I received it last Friday. On Saturday I made this recipe and WOW!!!! My word it was fabulous, Susan!! I found myself increasing the tamari and cider vinegar a tad for my tastes….soooooo good!! Thanks a million!
Cheryl
This looks great as is but I was wondering… do you think it would work with spaghetti squash. I have some in the fridge that I want to use up.
Susan Voisin
Sure. Just add the sauce to the cooked spaghetti squash. I’ll bet it is delicious!
Cheryl
Thx. You are wonderful! I love following your page 🙂
Cheryl
It was magnificent! However, I warmed in a sauce pan and added 1/4 of peanuts 🙂
Sue
I make this also but use PB2 in place of regular peanut butter and it’s just as delish. Not sure PB2 or any other powdered peanut butters were available in 2013 but they are now and it definitely works!
Kate
I tossed the garlic right into the food processor along with everything and it was horribly garlicky 🙁
We tried to stomach it but it literally burned, dinner went straight into the garbage. So bummed.
Jen w
Deeeelicious recipe! I had a bunch of zucchini that had to be cooked, so I made this for my vegan company for mothers day. Didn’t have the tahiri, but this was still a hit ! I added another tsp of pb. YUM !!!
Mimi
THIS WAS DELICIOUS! Oh my stars, so so good! And fresh, perfect for summer in SoCa! Love it. My whole reason for buying a spiralizer was to make this recipe. Fun food 🙂
Susan Voisin
I’m so glad to hear that! 😀
Janet Jones
Made this tonight and my husband and I loved it. I got the small hand held spiralizer from Amazon for about $10, it worked great!
Gina
Very yummy :)…out of curiosity can peanut butter powder be swapped for the peanut butter to cut some of the fat?
shannyn
OMG! Bought a spiralizer today, made this recipe tonite! Gobbled it down, wow!! Thanks!
Katrina
Susan I just want to thank you for all the fabulous dishes you have and for someone like me that has autoimmune and major food issues and sensitives I appreachate all the work you put into adding all the nutrition information as well.
Thank you again from someone that hasn’t had any processed food in years 😘 you’ve made life a lot easier .
Stephanie
Excited to try this recipe! How many people does it serve?
Susan Voisin
It serves 2 as written, but you can scale it up or down by clicking on the servings number in the recipe.
William Smith
All comments are positive. I think I need to try this as soon as possible.
s.such
Have you tried this with frozen spiralized zucchini noodles? results?
Susan Voisin
I haven’t. Are these zucchini noodles you froze yourself, or is there a packaged kind? I would think that freezing would make them mushy, but if not, then they should work here.
Zoe
This is soooo yummy, and so very quick to make. Redefines “fast food”. Thank you so much.
julie
have made this twice now…first time 3 star, second time 4 maybe almost 5 star with added shredded cabbage and carrots and increased the dressing/sauce and we had to reduce garlic and ginger for our kids. PS: we are not a fat free house so the extra sauce was nice…just needs a protein source so I’m hoping to try again with a protein in the dish, or a better one on the side (we had edamame)
thanks for the recipe