Go Back
- 2 medium zucchinis (zoodles) - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 1/4 cup chopped green onions - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons maple syrup - 1 tablespoon sriracha (adjust for spice level) - 1 clove garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste - Chopped peanuts and sesame seeds for garnish To make the Spicy Peanut Zoodle Bowl, gather these fresh and vibrant ingredients. First, you need zucchinis to create zoodles. Zoodles are a fun, healthy swap for pasta. Then, add a red bell pepper for sweetness and snap peas for crunch. A julienned carrot adds color, while green onions give a fresh kick. For the sauce, creamy peanut butter steals the show. Soy sauce brings umami, and maple syrup adds a hint of sweetness. Sriracha gives it that spicy kick, and garlic and ginger add depth. Finally, season with salt and pepper, and don't forget to top with chopped peanuts and sesame seeds. This blend of ingredients makes a dish that is as colorful as it is tasty. {{ingredient_image_1}} To start, you need to spiralize the zucchinis. Use a spiralizer or a peeler. This will create long, noodle-like strands called zoodles. Keep the zoodles aside in a bowl. Make sure they are dry. Moisture can make them soggy when cooked. Next, heat a large skillet over medium heat. Add the sesame oil and olive oil. Let the oils warm for about 30 seconds. Now, add the sliced red bell pepper, snap peas, and julienned carrot. Sauté for about 3-4 minutes. The veggies should be tender but still crisp. Stir them gently to cook evenly. In a separate bowl, combine the creamy peanut butter, soy sauce, maple syrup, sriracha, minced garlic, and grated ginger. Whisk these ingredients together until smooth. If the sauce feels too thick, add a splash of water. This will help reach your desired consistency. To keep your zoodles from getting soggy, follow these tips: - Salt and Drain: After spiralizing, sprinkle salt on the zoodles. Let them sit for 10 minutes. This draws out moisture. - Quick Cooking: Add zoodles to the pan last. Cook them for just a few minutes. This keeps them firm. For spiralizing vegetables, I recommend these tools: - Spiralizer: A handheld spiralizer works great for zoodles. - Vegetable Peeler: A wide peeler can also create thin strips. To tone down the heat from sriracha, try this: - Mix with Yogurt: Combine sriracha with plain yogurt for a milder sauce. - Add More Peanut Butter: This makes the sauce creamier and less spicy. You can also explore these alternative spicy sauces: - Chili Garlic Sauce: It adds flavor and less heat. - Harissa: This North African sauce brings a different heat profile. For protein options, consider these: - Grilled Chicken: It pairs well with the zoodles. - Tofu: Use firm tofu for a vegetarian choice. Here are side dishes that go well with your bowl: - Steamed Broccoli: It adds crunch and nutrition. - Cucumber Salad: A refreshing side that cools the palate. Pro Tips Use Fresh Zucchini: For the best texture and flavor, choose firm, fresh zucchinis with no soft spots. Adjust Spice Levels: Feel free to modify the amount of sriracha based on your heat preference; you can start with less and add more. Perfect Peanut Sauce: If your peanut sauce is too thick, thin it out with a little water or coconut milk until you reach the desired consistency. Garnish Creatively: Enhance presentation by using a mix of garnishes, such as cilantro, lime wedges, or chili flakes, for added color and flavor. {{image_2}} You can swap in other veggies to mix things up. Try adding broccoli, bell peppers, or spinach. These choices give you different colors and flavors. When using fresh vegetables, keep them crisp. Aim for a bright and colorful bowl. Choosing seasonal vegetables can enhance your dish. In spring, use asparagus or snap peas. Summer is perfect for zucchini and cherry tomatoes. In fall, opt for squash or kale. Each season brings unique tastes and textures. For a vegan option, replace peanut butter with almond or sunflower seed butter. Use tamari instead of soy sauce for a gluten-free choice. You can also omit the maple syrup entirely for fewer carbs. Try using coconut aminos for a light sweetness. If you want a low-carb sauce, combine nut butter with vinegar and spices. This keeps it flavorful but cuts down on sugar and carbs. You can add a bit of lime juice for extra zest. In warm weather, serve the zoodle bowl as a cold salad. Toss the zoodles with the sauce and let them chill in the fridge. This makes for a refreshing dish on hot days. For heartier meals, serve the zoodle bowl warm with grains. Quinoa or brown rice pairs well. This adds texture and fills you up. You can also top it with grilled chicken or tofu for protein. Store your zoodle bowl in an airtight container. Glass containers work best. They keep food fresh and let you see what's inside. Refrigerate the bowl right away. You can enjoy it within three days. Reheat your zoodles gently. Use a skillet on low heat. This keeps the zoodles from getting mushy. Stir often to warm them evenly. You can also add a splash of water to help steam them. This helps keep the flavors bright. Yes, you can freeze the dish. Put the zoodle bowl in a freezer-safe container. Leave some space for it to expand. When you're ready to eat, thaw it overnight in the fridge. Reheat slowly to keep the taste fresh. Zoodles are noodles made from zucchinis. They are a low-carb alternative to pasta. To make zoodles, use a spiralizer or a peeler. Simply spiralize the zucchinis into long, thin noodles. You can also cut them into strips with a knife. Once you have your zoodles, set them aside. They will cook quickly, so prepare them just before serving for the best texture. Yes, you can prepare some elements in advance. You can spiralize the zucchinis and chop the veggies a day ahead. Store them in an airtight container in the fridge. However, I recommend making the sauce fresh for the best flavor. Cook the zoodles and veggies just before serving for the best texture. You can use almond butter or sunflower seed butter. Both options give a similar creamy texture. If you have nut allergies, sunflower seed butter is a great choice. Just keep in mind that it will change the flavor slightly, but it will still be delicious. Yes, this recipe can be gluten-free. Simply use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. All the other ingredients are also gluten-free. This makes it a great option for those with gluten sensitivities. To add more heat, increase the amount of sriracha in the sauce. You can also top the dish with sliced fresh chili peppers. Another option is to sprinkle red pepper flakes on top before serving. Adjust the spice level to match your taste. This recipe gives you a fresh and fun way to enjoy zoodles. We explored the main ingredients, made a tasty peanut sauce, and added tips for perfect zoodles. You can mix up the veggies or change the sauce to fit your taste. Remember, store your leftovers correctly and try reheating so they stay tasty. Enjoy your zoodle bowl today, and let your creativity shine in the kitchen!

Spicy Peanut Zoodle Bowl

A delicious and healthy bowl of zoodles tossed with a spicy peanut sauce and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 medium zucchinis (zoodles)
  • 1 whole red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 1 whole carrot, julienned
  • 0.25 cup chopped green onions
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 0.25 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons maple syrup
  • 1 tablespoon sriracha (adjust for spice level)
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • to taste salt and pepper
  • for garnish chopped peanuts and sesame seeds

Instructions
 

  • Prepare the Zoodles: Spiralize the zucchinis using a spiralizer or a peeler to create zoodles. Set aside.
  • Cook the Vegetables: In a large skillet, heat the sesame oil and olive oil over medium heat. Add the sliced red bell pepper, snap peas, and julienned carrot. Sauté for about 3-4 minutes, or until the vegetables are tender but still crisp.
  • Make the Sauce: In a separate bowl, whisk together the peanut butter, soy sauce, maple syrup, sriracha, minced garlic, and grated ginger until smooth. Add a splash of water if the sauce is too thick.
  • Combine Ingredients: Add the zoodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the zoodles and toss everything together until well coated and heated through, about 2-3 more minutes.
  • Season: Taste and adjust seasoning with salt, pepper, or additional sriracha if you prefer more heat.
  • Serve: Remove from heat and serve immediately, garnished with chopped green onions, chopped peanuts, and sesame seeds.

Notes

Adjust the spice level by varying the amount of sriracha.
Keyword healthy, peanut sauce, vegetarian, zoodles