5-INGREDIENT ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE RECIPE BY TASTY
Here's what you need: peanut butter, siracha, lime, water, medium zucchinis, green onions, kosher salt
Provided by Alix Traeger
Categories Dinner
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
- Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
- Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
- Divide the noodles between serving bowls. Garnish with the dark scallion parts.
- Enjoy!
Nutrition Facts : Calories 515 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 10 grams, Protein 21 grams, Sugar 15 grams
STICKY PEANUT ZOODLES
Spiralized zucchini and veggies are lightly stir-fried in sticky Asian sauce and topped with chopped peanuts.
Provided by Mimi
Categories Asian Recipes
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Heat a skillet over medium-high heat. Saute zucchini noodles in the hot pan for 3 to 4 minutes. Transfer to a metal colander and let drain in the sink.
- Heat olive oil in the same pan over medium-low heat. Saute green onions and garlic in the hot oil, 2 to 3 minutes. Add soy sauce, brown sugar, and red pepper flakes. Let simmer until sauce is reduced and thick, about 5 minutes. Turn off heat.
- Squeeze moisture out of zoodles in the colander. Toss into sticky sauce to coat. Serve topped with chopped peanuts and bell pepper.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 29.6 g, Fat 24 g, Fiber 8 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 1230.6 mg, Sugar 13.3 g
ZUCCHINI SAUTé WITH SPICY PEANUT BUTTER SAUCE
This is a strange combination of flavors which somehow works out, particularly if you love the flavor of peanuts AND sesame oil. The secret is cooking the zucchini VERY fast to retain the crunch. It's a side dish good for impressing those "well-traveled eaters" we all know.
Provided by VenomousKate
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make sauce: Stir tahini in container thoroughly before measuring. Then blend 3 T. with hot water. Add remaining ingredients one at a time, whisking after each. Set aside.
- To make sauté:.
- Cut zucchini in half width-wise, then cut each half into 3 spears length-wise.
- Heat sunflower oil in skillet until smoking hot.
- Carefully add sesame oil.
- Quickly add peanuts and stir. Cook them until they begin to brown.
- Add in chili powder and garlic, stir. Cook until garlic begins emitting fragrance.
- Add zucchini and sauté 1-2 minutes.
- Add sherry. Cook until sherry is reduced (around 1-2 minutes).
- Add sauce. Immediately lower heat to medium.
- Cook 2 minutes.
- Remove from heat.
- Garnish with sliced green onions before serving.
Nutrition Facts : Calories 376.7, Fat 30.2, SaturatedFat 4.3, Sodium 595.1, Carbohydrate 16.1, Fiber 4.8, Sugar 5.7, Protein 9.1
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
SPICY PEANUT SAUCE
One of the best recipes for peanut sauce I have tried! This goes great with grilled meats, especially on grilled chicken skewers, on noodles, even used as a salad dressing for spinach salad!. You won't be able to keep your spoon out of the jar, it is that good LOL! This peanut sauce is of a thinner consistency, if you want a thicker sauce, then add in more peanut butter and reduce the water just slightly. This can be made up to 3 days in advance. Kikkoman Thai-Style chili sauce can be found in any Asian section of major grocery stores, I purchase mine at Safeway stores in the Asian section, but you can use any brand of Thai chili sauce for this. You can use about 1/2 - 1 teaspoon (or to taste) red pepper flakes in place of the chili sauce. This recipe may be cut in half to make 2 cups.
Provided by Kittencalrecipezazz
Categories Sauces
Time 13m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
- Add/stir in the remaining ingredients and bring to a simmer, stirring.
- Simmer the sauce until smooth, then cool to room temperature.
- *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
- This sauce is best served at room temperature.
Nutrition Facts : Calories 588.3, Fat 42.8, SaturatedFat 8, Sodium 2379.2, Carbohydrate 38.2, Fiber 5, Sugar 27.5, Protein 20.6
CUCUMBER, ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
Make and share this Cucumber, Zucchini Noodles With Spicy Peanut Sauce recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender place in order all ingredients rice wine vinegar to peanut butter.
- Now to make the noodles, I used my spiralizer but you can use a mandoline with the julienne blade or a julienne peeler. I used enough cukes and zukes to fill a 8 cup bowl.
- Top with the blended sauce toss to coat veggies.
- Place in a serving bowl and garnish with herbs, seeds, chili and nuts.
Nutrition Facts : Calories 442.9, Fat 34.9, SaturatedFat 5.6, Sodium 1328, Carbohydrate 22.4, Fiber 7, Sugar 9.3, Protein 19.1
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