Sesame-Peanut Noodles and Zoodles

Updated: Aug 20, 2019



I don't know what took me so long to combine traditional noodles with zoodles when making peanut noodles I'm just glad I did. I love the addition of zucchini and yellow squash mixed into one of my favorite summer side dishes. It lightens it up, which is the perfect excuse for me to eat a little more. Just like the original, the flavor combination of sesame and peanut, plus the crunch of the cucumber make these noodles addictive!



Ingredients for Sesame-Peanut Noodles and Zoodles


Noodles and Zoodles:

1 pound linguini or spaghetti, cooked according to package directions

1 1/2 -2 pounds spiralized zucchini and yellow squash

1 1/2 tablespoons sesame oil

garnish with sliced cucumbers, grated carrots, and sesame seeds


Sauce:

1 cup smooth peanut butter

2 tablespoons of sesame oil

6 tablespoons low sodium soy sauce

4 tablespoons of rice wine vinegar

1 teaspoon of crushed red pepper

4 tablespoons brown sugar

1 tablespoon grated fresh ginger

1 cup chicken or vegetable broth


Optional garnish: sesame seeds, thinly sliced red or yellow pepper, shredded carrots,chopped scallions, or cucumbers.


Time Saving Tips: If you don't have time to spiralize, the zucchini and yellow squash noodles can be found in some markets. If you plan on spiralizing the zoodles yourself it can be done a few hours in advance.


Let's get started.


Let's get cooking!




Add all of the dressing ingredients to a blender. Mix until contents are fully incorporated; set aside.


If you didn't purchase the zoodles spiralize the zucchini and yellow squash; set aside.



While the pasta is cooking place the spiralized noodles in the colander when the pasta is ready pour on the zoodles. Rinse with cool water and drain well.


Transfer the drained and cooled noodles and zoodles to a large bowl and toss with 1 1/2 tablespoons of sesame oil. Combine with some of the dressing before serving and garnish. If there's extra dressing save it for grilled chicken or leftover noodles and zoodles the next day.


It's ready! Peanut Noodles and Zoodles are so easy to prepare. It's a delicious side dish to pretty much anything, and I even love eating them as a refreshing main dish on hot steamy days.


Enjoy!


Sesame-Peanut Noodles and Zoodles

main dish/side


Noodles and Zoodles:

  • 1 pound linguini or spaghetti, cooked according to package directions

  • 1 1/2 -2 pounds spiralized zucchini and yellow squash

  • 1 1/2 tablespoons sesame oil

  • garnish with sliced cucumbers, grated carrots, and sesame seeds

Sauce:

  • 1 cup smooth peanut butter

  • 2 tablespoons of sesame oil

  • 6 tablespoons low sodium soy sauce

  • 4 tablespoons of rice wine vinegar

  • 1 teaspoon of crushed red pepper

  • 4 tablespoons brown sugar

  • 1 tablespoon grated fresh ginger

  • 1 cup chicken or vegetable broth


  • Optional garnish: sesame seeds, thinly sliced red or yellow pepper, shredded carrots,chopped scallions, or cucumbers.


  • Add all of the dressing ingredients to a blender. Mix until contents are fully incorporated; set aside.

  • If you didn't purchase the zoodles spiralize the zucchini and yellow squash; set aside.

  • While the pasta is cooking place the spiralized noodles in the colander when the pasta is ready pour on the zoodles. Rinse with cool water and drain well.

  • Transfer the drained and cooled noodles and zoodles to a large bowl and toss with 1 1/2 tablespoons of sesame oil. Combine with some of the dressing before serving and garnish. If there's extra dressing save it for grilled chicken or leftover noodles and zoodles the next day.

  • Time Saving Tips: If you don't have time to spiralize, the zucchini and yellow squash noodles can be found in some markets. If you plan on spiralizing the zoodles yourself it can be done a few hours in advance.

2018 Cranberry Walk