If you don’t already have a veggie spiralizer at home I highly recommend getting one. There are cheap $10 versions or you can invest a bit more and get something more durable. I use the Paderno which has come highly acclaimed and has worked well for me.

6 zucchini
1 carrot

Sesame Peanut Sauce
1/4c honey
1/4c tamari or soy sauce
1/4c crunch peanut butter
2T sesame oil
2T rice wine vinegar
2T sriracha or other chili paste (or less if you don’t prefer the heat)
2T sesame seeds
2inch fresh finely grated ginger
1T diced scallion
1 clove finely diced garlic

First start by spiralizing the zucchini with whatever kitchen device you have available. Make sure you use a large bowl to catch all of the “noodles” because they will appear more dense before being cooked.

Bring a large pot of water to a simmer and toss the zucchini in for approximately one minute. Do not overcook or the zucchini will lose its form entirely. Quickly remove the zucchini from the pot and drain in a colander with cold water running through it. This process is called blanching and it stops the vegetable from continuing to cook. Continue to keep the zucchini in the colander. It will take up to an hour to drain properly or you will have very soupy noodles.

Shred carrot with a large cheese grater (I like the difference in texture) and set aside uncovered in a separate bowl. The carrots may dry out very slightly, but will absorb all the flavor when incorporated towards the end.

In a small bowl combine all the sauce ingredients in the order they appear. You will want to incorporate all of the liquid items with the peanut butter thoroughly before adding everything else. In order to peel ginger efficiently, use a teaspoon to simply scrape the skin off.

After zucchini has thoroughly drained (at least a half hour up to an hour), toss the carrots in evenly. Drizzle the sauce over the pasta and toss very lightly with tongs. Let the flavors marinate in the refrigerator for as long as you can before serving.


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