I bought a spiralizer at a school fundraiser yard sale for $1 and now that it is summer and zucchini is pleniful, it’s a perfect time to use it to make zoodles (zucchini noodles).
I haven’t had much luck with growing zucchini in my garden. This year, I planted some zucchini in a bucket on my deck and so far have only gotten 2 zucchini from it. They were kind of funky-looking, but tasted great as zoodles.
I have worked on perfecting my Peanut Sauce for years and I think I have finally nailed it. This stuff is great on all kinds of noodles (rice noodles, spaghetti, zoodles, etc…) and as a sauce for grilled chicken (think Satay) and Summer Rolls.
The Peanut Sauce recipe includes a paste made from a clove of garlic. This is an excellent tutorial on how to make garlic paste with a knife. This is how I do it:
Zoodles with Peanut Sauce
Special tool needed: spiralizer
1 tablespoon (or less) of mild-tasting oil (I used canola)
4 medium-sized zucchini, ends trimmed, spiralized
1 carrot, peeled and grated
prepared Peanut Sauce (recipe below)
Heat the oil in a skillet over medium-high heat. Add the spiralized zucchini and shredded carrots and cook, tossing often with tongs, until tender (but not mushy). Turn off the heat and add the peanut sauce to the zoodles. Toss to coat. Serve topped with fresh cilantro and crushed peanuts. Can be eaten warm or cold.
1/4 cup smooth peanut butter
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 clove garlic, minced and made into a paste with the side of the knife’s blade (see tutorial video above)
1 – 2 teaspoons sriracha
juice of 1/2 lime
warm water (about 1/2 cup)
Combine the peanut butter, hoisin sauce, soy sauce, garlic past, sriracha, and lime juice. Add water, a little at a time, until you reach a somewhat thick, but pourable consistency. You want it just so that it coasts the noodles but isn’t too thick or too thin. Refrigerate any leftover sauce.