I finally have jumped on the zoodles bandwagon. Zucchini noodles are a favorite of the low carb crowd. I didn’t really want to buy one of those spiralizer gadgets, but once I realized I could just use my old julienne peeler for these, I figured it was worth a shot when we got two big zucchinis in the CSA.
And they were really good! John was particularly a fan. They don’t keep terribly well as leftovers, but my idea to wrap said leftovers in summer roll wrappers worked pretty well (masks the sogginess). I definitely see myself using them in other noodles preparations. This recipe was the inspiration for the sauce.
1 large zucchini
salt and pepper
1 cup chopped cilantro
2-3 tbsp chopped peanuts
2 scallions, chopped
1/3 cup chicken broth, plus more for thinning
2 tablespoons peanut butter
3/4 tablespoon honey
3/4 tablespoon soy sauce
1/3 tablespoon sriracha sauce
1/3 tablespoon grated fresh ginger
1 small garlic clove, crushed
Using a julienne peeler, cut zucchini into noodles. Salt and let drain in a collander over a bowl for 20 minutes (this softens or “cooks” the noodles).
In a small saucepan, combine ingredients broth through garlic and simmer a few minutes. If sauce is too thick (mine was), add more broth.
Toss noodles with sauce and remaining ingredients.