Firey Schezwan Peanut and Chili Zucchini Noodles.
A super tasty lunch
Servings: 6 Servings
Calories: 1180kcal
Ingredients
- 1/2 pound spaghetti/linguine or sub more zucchini for gluten free if needed
- 1/4 cup creamy peanut butter
- 1/4 cup tahini sesame seed paste
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey use brown sugar if vegan
- 2 tablespoons lime juice
- 1 tablespoon hot chili oil*
- 2 teaspoons toasted sesame oil*
- 1/4 cup coconut milk lite or regular
- 3 medium size zucchinis spiralized using a veggie spiralizer
- 1/2 cup roasted peanuts finely chopped
- 2 tablespoons toasted sesame seeds
- 1 cup fresh basil chopped
- 1/2 cup fresh cilantro chopped
- 6 baby bell peppers sliced
- 1 cup cherry tomatoes halved
- 1 hot pepper sliced (red or green both work)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and keep pasta hot.
- Meanwhile, combine the peanut butter and tahini in a large serving bowl and whisk until combined. Whisk in the soy sauce, honey, lime juice, hot chili oil, toasted sesame oil and coconut milk.
- To the bowl, add the zucchini noodles, peanuts, sesame seeds, basil, cilantro, baby bell peppers and tomatoes. Now add the hot pasta. Toss well to combine. The hot pasta should warm the peanut sauce and make it easier to coat the noodles.
- Pasta can be served warm or cold. Top with hot pepper slices, basil and peanuts if desired. EAT!
Notes
*If you do not have hot chili oil, just add 1 tablespoon oil (peanut, sesame or olive) + 1-2 teaspoons crushed red pepper flakes). **If you do not have toasted sesame oil, just add peanut or sesame oil in it's place...but the toasted sesame oil adds SO much great flavor. ***If you do not have a spiralizer just thinly slice the zucchini into matchsticks.
Nutrition
Calories: 1180kcal | Carbohydrates: 48g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Sodium: 222mg | Potassium: 749mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1565IU | Vitamin C: 72.8mg | Calcium: 94mg | Iron: 3.1mg