Description
These zucchini and bell pepper noodles with peanut sauce will fill you up, and won’t leave you missing carby noodles from regular pasta! And don’t forget the teriyaki chicken!
Ingredients
Units
Scale
- 2 Medium Zucchini
- 1 Red Bell Pepper, halved and seeded
- 2 tsp Salt – for wilting zucchini
- 1/2 c. Smooth Peanut Butter
- 1 Tbsp. Low Sodium Soy Sauce
- 1 Tbsp. Honey
- 4 Tbsp. White Wine
- 1 tsp. Rice Vinegar
- 1″ Ginger Root, finely minced
- 1 tsp. garlic, minced
- 2 Tbsp. Cilantro, chopped
Instructions
- With your mandoline, or spiralizer vegetable noodle maker, outfitted with ribbed slicers. Slice zucchinis and red bell peppers through mandoline.
- Places ribbons of zucchini and pepper into a mesh strainer over a bowl. Sprinkle with 2 teaspoons of salt. And place in the fridge. This will help extract additional moisture from the “noodles”.
- While they “noodles” are wilting (so to speak), whisk together the remaining ingredients together in a bowl to create the peanut sauce.
- When the 30 minutes are up, remove the “noodles” from the fridge. Rinse the salt from the noodles with cold water and pat dry with a paper towel.
- Pour the noodles into the bowl with the peanut sauce and toss to combine. Serve immediately.
- Serve with freshly grilled teriyaki chicken if desired.