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Zucchini noodles with a spicy peanut sauce (v, r)

This dish is a great way to get a hit of vegetables with maximum flavour. It's perfect for summer too!
Serves 1 (double quantities if needed).
Vegan and raw if using nuts to top.
Adapted from Isa's zucchini noodles with peanut sauce on the Post Punk Kitchen.

Original post (with pictures) here.

1 tbsp natural peanut butter (see note)
2 tsp lime juice
1 tsp agave
1 tsp soy sauce
1 tsp fresh chopped ginger
1 small red chilli, finely chopped (adjust to taste)
1 tsp nutritional yeast
1 - 2 tsp water, to give desired consistency
1 medium zucchini
1 small carrot
Handful chopped nuts or ~1/2 cup chickpeas, to top

1. Combine the peanut butter, lime juice, agave, soy sauce, ginger, chilli and nutritional yeast in a bowl and whisk well to thoroughly combine. Gradually add the water to give a consistency that is similar to tomato sauce (not runny but not too thick). I used 2 tsp water.
2. If you have a veggie spiralizer, use it to spiralize the zucchini and carrot. If you don't, use a mandolin or sharp knife to create thin vegetable slices.
3. Pour the peanut dressing over the vegetable noodles, stir through, and top with nuts or chickpeas (or tofu or other beans). Serve immediately.

Commercial peanut butters are not raw, even if they use 100% peanuts, because the peanuts are roasted before processing. There are a few raw peanut butters available to purchase, but they aren't easy to find. If you want a fully raw dish, you may want to make your own raw peanut butter using a recipe such as this one.