Do you know what a spiralizer is??
It makes noodles from produce. This particular post will target zucchini because as usual, thanks to my CSA, I have an overabundance of zucchini. I am a fan of putting it in my baked goods, but frankly I am feeling less than inspired by the banana/zucchini muffins I have inundated my family with. Enough’s enough. In comes the spiralizer. I actually bought this about a year and a half ago and the poor little guy has been sitting in its package. Finally pulled it out and it is so easy that I convinced my neighbors to buy one.
This thing is awesome and for about $30 it can change your kitchen and health. This recipe is fab. Promise. It originated from fatfreevegan with a few minor tweaks. This recipe alone will make the spiralizer worth the money. I doubled the ingredients and am certain I should have tripled it. We were scraping the bowl and fighting over garbanzos. Not good.
Zucchini “Noodles” with Sesame-Peanut Sauce
- 6-8 small zucchini (about 2-2.5 lbs)
- 1 red bell pepper, cut into thin strips
- 2 tablespoons natural peanut butter
- 1-2 tablespoons water
- 1 tablespoon cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 cloves minced garlic
- 1 teaspoon Sriracha or other chile sauce
- 1 teaspoon toasted sesame oil (see note in nutrition data below.)
- teaspoon grated fresh ginger
- 1 can garbanzo beans, drained and rinsed
- Wash the zucchini well and trim off their ends. Use a spiralizer 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 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add another 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. Blend in the garbanzo beans.
- 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.)