Chocolate Chip Cookie Dough Stuffed Waffle and Chocolate Ice Cream Sandwiches.
I made us the bestest lunch today.
Or maybe it’s your dinner and then lunch tomorrow. Oh yeah, that should be they way it goes. Like you can eat the pasta warm (or not, whatever you prefer) tonight for dinner and then have it cold tomorrow for lunch.
Two meals, made in 20 minutes or less?!? I know it’s cheesy and all, but I have to say, that is totally “killing two birds with one stone”. Kind of perfect for these busy summer days, huh??
SO, let’s talk about this zucchini pasta thing. How do you guys feel about it? Personally, I love the idea of making zucchini and other veggies in pasta form, like that is so fun, but with that said, it’s not really a meal to me without some carbs. You know?
Especially with zucchini noodles, zucchini has a pretty high water content.
I feel like it’s just more of a side, and that’s totally cool if you can deal with that, but I just can’t. For me to make this zucchini pasta more like a meal you better believe I am adding real pasta into the mix…
But wait, doesn’t that defeat the purpose of the whole zucchini pasta thing?? Maybe, but hey, I am definitely using less pasta, so I’d say it’s still a win.
So yes, while most of those pretty noodles you see are in fact zucchini noodles, I added some pasta in there as well.
More important than the noodles is the sauce that goes on this pasta/noodle bowl (not sure whether I like calling these pasta or noodles…hmm).
Back when I first started cooking I made Ina Garten’s schezwan noodles and impressed my dad so much that to this day, it is still one of my favorite meals to make. Since then I have changed the recipe quite a bit, since that’s just kind of what I do. I usually leave out the chicken since no one really cares much for it in this recipe. I feel like it just gets lost in the mix of noodles and sauce, and let’s be honest, the noodles and sauce are really where its at.
*Sidenote, is anyone else semi in awe of Ina? Cause I totally am. If I had all the time in the world. I would be watching Barefoot Contessa 24/7. So much one can learn from that show…ok and I want her kitchen some day too!
*Sidenote over – So the secret to this recipe is the sauce. This sauce + veggies, talk about healthiness!
I like using a mix of peanut butter and tahini + some really good chili oil, some toasted sesame oil, oh and honey. The honey really balances the spicy flavors and makes the sauce extra special…trust me on this. If you are vegan, you can sub in brown sugar. Speaking of which, I just realized that I actually made a vegan AND gluten-free friendly meal. Like whoa!
The whole recipe comes together in twenty minutes or less, it’s completely no-bake and almost completely no-cook (you have to boil the pasta, but that’s it). You make the sauce in the same bowl you are going to toss the pasta in and then you are kind of done.
See, this dish is REALLY easy, and it makes leftovers for lunch at work tomorrow. Heck yes!!
AND it’s healthy, AND so good! No really, these firey schezwan peanut and chili zucchini noodles are so delicious, peanut noodles are maybe one of my favorites though. Peanut butter, peanuts, basil, noodles?
Yeah, so much to love right there!
Also, in case you were wondering, those flowers you see in my noodles are actually edible, I swear! They grew on my cilantro plants, which are growing like crazy! YES!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thursday noodles? Yes, but with a fork…chopsticks just don’t give me a big enough bite.
This is in no way Sichuan. I would suggest that you rename the recipe.
Added crushed Sichuan peppercorns and garlic, only then was this fiery, tingling, decent. Thanks for the inspiration.
Thank you Christina! I am really glad this turned out so well for you! xTieghan
Super easy, super tasty, super fresh! Will definitely be making this again. I pretty much exclusively use your recipes for cooking anymore! They never disappoint!
Thank you so much Darcy! I am so glad this turned out so well for you! xTieghan
Fantastic blend of flavors, and easy to make.
Thank you so much Sandy! I am so glad you loved this! xTieghan
This was really good. Loved the sauce. I only used zucchini noodles – no pasta. And served it cold – my husband’s idea. It was great. I made too much so had it for lunch the next day. It held over really well.
Thank you so much Shelley! I am so glad this turned out amazing for you! xTieghan
I adore Ina…but I ADORE you. I have all Ina’s cookbooks. I get your amazing recipes and photos via social media. Many of your recipes suite my dietary wants, needs, & desires.
You’re so sweet! Thank you so much René!
I Love peanut butter and chillies too
So good! But do you have any tips for what I can substitute the coconut milk with?
HI! You can use whole milk, heavy cream, or another nut based milk. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Yum! Winner! Not sure what makes it Sichuan other than the double dose of chilli but it’s a tasty dish. Has a Thai flavour about it with the peanuts, coconut milk and lime. I love the freshness and especially an delicious way to devour the zucchini harvest. I added garden Thai basil and shredded bell peppers.
Thank you so much, so happy you loved it!!
This was so delicious and easy to make! Thanks for a great recipe!
Tieghan, your recipe is a definite must!! I have it earmarked for one of my dinners this week. Another vegetable one could add to this dish is Thai eggplant. They look very similar to tomotillo except they have a thick stem. It simply adds more Asian flavour to your dish.
Thank you so much, Chris!! 🙂
I so admire what you do, and even though I don’t know you personally, somehow I’m very happy for you that you found your niche and are doing what you love, plus you’re good at it! But I have to ask why you allowed an Australian company to claim that you used their products when making this? They don’t ship to USA, and I find it unlikely that they sent you a few glass jars just so you could whip up this hot dream food just for them to put it on their Instagram feed. Perhaps you’re not even aware, or did you give them permission? Well, it backfired because I’m not buying their products any more. It seems deceitful of them to use someone in another country just because your recipes look so lovely. It’s not authentic. You are not their target market.
Thank you so much for your beyond kind words, I am SO flattered!!
I actually do not know what it is you are talking about, I did not give permission.
Thanks for taking the time to reply!
Urgh! This is what I hate about Instagram: the falseness! Even though they tagged you in the comment under your photo (of your fantastic food) that they posted in their feed, it must not have been obvious or easy for you to find out about it. Mayver’s foods claimed your dish was made with their ingredients, but clearly they were not truthful. Sad. Whatever happened to ethics? – IG seems to be perfect for those lacking honesty & has no monitoring. Sorry to have bothered you? but maybe you want to call them on it…
Or just lets focus on the positives: Looking forward to more of your great culinary creations!
This looks amazing. I’m pretty sure this is lunch tomorrow!