I’m not a vegetarian, but love vegetables and try to maintain a pretty low carb diet overall to stay healthy and maintain my weight.
I had recently been eyeing those veggie spiralizers or veggie noodle / zoodle makers for theee longest time and held off simply because I felt I was doing fine with just doing my own versions of low carb meals. But after a while, I just really wanted to be able to enjoy a big bowl of “pasta” noodles at home and not feel guilty about it afterwards. I also was just very curious! So I finally bought this vegetable pasta noodle maker and so far it’s been worth it. The one I got was literally $13 (and as I’m writing this now, it’s currently $9.84), so I thought why not?
This recipe is the very first dish I made with my new spiralizer and it’s pretty darn delicious and surprisingly filling for having no starchy carbs. Also requires no cooking so it really can’t get any easier. Definitely on deck for those weeks I want (need) to eat lighter. 🙂
One large zucchini
1/2 cup of chopped scallions, or 1-2 scallion stalks
1 Tablespoon of chunky all-natural peanut butter
2-3 Teaspoons of good quality soy sauce, depending on saltiness of the soy sauce brand you use (I use Maggi brand or Aloha Shoyu, which is popularly used in Hawaii. I personally never really use Kikkoman brand except when eating sushi)
1 Teaspoon of rice wine vinegar
2-3 Teaspoons of honey, to your taste
(Optional) 1 Teaspoon of red pepper flakes
Veggie spiralizer (or knife if you don’t have one!)
Small bowl to mix sauce
Prepare your zucchini noodles by putting your zucchini through a spiralizer, or by cutting the zucchini into long, thin strips with your knife. Chop scallions and set aside.
Prepare peanut sauce. In a separate bowl, combine peanut butter, soy sauce, rice wine vinegar, and honey, and whisk all together.
Pour sauce over zucchini noodles and top with scallions and red pepper flakes, if desired. The natural liquid from the zucchini will mix together with the sauce to create a smooth, silky sauce.
Pat yourself on the back for making such a healthy recipe 🙂