Schezwan Peanut Zucchini Noodles!
Spicy Schezwan zucchini noodles tossed in a creamy peanut butter and tahini sauce with a hint of lime.
Ingredients
- 1/2 pound spaghetti or linguine
- 1/4 cup creamy peanut butter
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon hot chili oil
- 2 teaspoons toasted sesame oil
- 1/4 cup coconut milk
- 3 medium size zucchinis (spiralized)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti/linguine until al dente. Drain and keep hot.
- Meanwhile, in a large serving bowl, whisk together the peanut butter and tahini until smooth.
- Whisk in the soy sauce, honey, lime juice, hot chili oil, toasted sesame oil, and coconut milk until well combined.
- Add the spiralized zucchini noodles to the bowl with the sauce.
- Add the cooked hot pasta to the bowl with the zucchini and sauce.
- Toss everything well to combine, ensuring the hot pasta warms the sauce and coats all the noodles.
- Serve warm or cold.
Notes
- Use fresh, firm zucchinis for the best noodle texture.
- Adjust chili oil and honey to your personal spice and sweetness preference.
- For a gluten-free option, omit the pasta and use only zucchini noodles.
- Ensure the pasta is hot when adding to the sauce; this helps it emulsify. Allergens: Peanuts, Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust chili oil and honey to your personal spice and sweetness preference.
- For a gluten-free option, omit the pasta and use only zucchini noodles.
- Ensure the pasta is hot when adding to the sauce; this helps it emulsify. Allergens: Peanuts, Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.