Spiralizing zucchini was invented in 1975 by Italian engineers for pasta factories—now it's saving carb-counters worldwide.
Low-Carb Zoodles with Spicy Peanut Sauce
Dive into a delightful bowl of zoodles that are not just low-carb but bursting with flavor! These zucchini noodles are coated in a creamy, spicy peanut sauce that adds a kick to every bite. Toss in some crunchy veggies and a sprinkle of sesame seeds for a fresh, satisfying meal that’s as quick to make as it is to devour!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 2 Garlic Cloves, minced
- 1/2 Lemon Juice
- 2 Zucchinis (1 green, 1 yellow)
🫙Pantry Staples(3)
- 1/2 tbsp honey (7.5 ml)
- 1 tsp Olive Oil (5 ml)
- 1.5 tsp Peanut Butter (7.5 ml)
🧂Spices & Seasonings(1)
- Salt (just a sprinkle)
🍯Sauces & Condiments(1)
- 2 tbsp Soy Sauce (30 ml)
📦Other(3)
- 1 tbsp Red Chilli Sauce (15 ml)
- 1/2 tbsp Schezwan Chutney (7.5 ml)
- A pinch of Sesame Seeds
👨🍳 Instructions
- 1
Shred zucchini into noodles using a julienne blade.
- 2
Sprinkle salt, let it sit for 10 mins until it releases water.
- 3
Pat dry and squeeze out excess moisture.
- 4
Heat olive oil in a pan, add sesame seeds and garlic. Sauté until fragrant.
- 5
Add zoodles to the pan and toss for a minute.
- 6
Add the sauce mix, add spring onions and stir well to coat evenly.
- 7
Cook for just 2–3 mins — done!
💡 Pro Tips
- ✓Salt zucchini noodles with 1 teaspoon kosher salt per medium zucchini and let drain for exactly 10-15 minutes to extract 60-70% of water content through osmosis, preventing watery sauce dilution.technique1 tsp salt per zucchini, 60-70% water extraction
- ✓After salting, wrap zoodles in clean kitchen towels and twist into a bundle, then squeeze firmly to remove remaining moisture - this step is critical as zucchini is 95% water.technique95% water content
- ✓Heat oil to 325°F before adding sesame seeds to achieve proper toasting without burning, as sesame seeds scorch rapidly above 350°F due to their high oil content.timing325°F optimal, 350°F+ burns
- ✓Cook zoodles for maximum 2-3 minutes total to maintain al dente texture, as zucchini's pectin breaks down rapidly at high heat, turning mushy beyond this point.timing2-3 minutes maximum
- ✓Make peanut sauce with 2:1:1 ratio of peanut butter to soy sauce to rice vinegar, thinning with 1-2 tablespoons hot water to create proper emulsion that coats noodles evenly.ingredient2:1:1 ratio PB:soy:vinegar
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Spiralizing zucchini was invented in 1975 by Italian engineers for pasta factories—now it's saving carb-counters worldwide.
Low-Carb Zoodles with Spicy Peanut Sauce
Dive into a delightful bowl of zoodles that are not just low-carb but bursting with flavor! These zucchini noodles are coated in a creamy, spicy peanut sauce that adds a kick to every bite. Toss in some crunchy veggies and a sprinkle of sesame seeds for a fresh, satisfying meal that’s as quick to make as it is to devour!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 2 Garlic Cloves, minced
- 1/2 Lemon Juice
- 2 Zucchinis (1 green, 1 yellow)
🫙Pantry Staples(3)
- 1/2 tbsp honey (7.5 ml)
- 1 tsp Olive Oil (5 ml)
- 1.5 tsp Peanut Butter (7.5 ml)
🧂Spices & Seasonings(1)
- Salt (just a sprinkle)
🍯Sauces & Condiments(1)
- 2 tbsp Soy Sauce (30 ml)
📦Other(3)
- 1 tbsp Red Chilli Sauce (15 ml)
- 1/2 tbsp Schezwan Chutney (7.5 ml)
- A pinch of Sesame Seeds
👨🍳 Instructions
- 1
Shred zucchini into noodles using a julienne blade.
- 2
Sprinkle salt, let it sit for 10 mins until it releases water.
- 3
Pat dry and squeeze out excess moisture.
- 4
Heat olive oil in a pan, add sesame seeds and garlic. Sauté until fragrant.
- 5
Add zoodles to the pan and toss for a minute.
- 6
Add the sauce mix, add spring onions and stir well to coat evenly.
- 7
Cook for just 2–3 mins — done!
💡 Pro Tips
- ✓Salt zucchini noodles with 1 teaspoon kosher salt per medium zucchini and let drain for exactly 10-15 minutes to extract 60-70% of water content through osmosis, preventing watery sauce dilution.technique1 tsp salt per zucchini, 60-70% water extraction
- ✓After salting, wrap zoodles in clean kitchen towels and twist into a bundle, then squeeze firmly to remove remaining moisture - this step is critical as zucchini is 95% water.technique95% water content
- ✓Heat oil to 325°F before adding sesame seeds to achieve proper toasting without burning, as sesame seeds scorch rapidly above 350°F due to their high oil content.timing325°F optimal, 350°F+ burns
- ✓Cook zoodles for maximum 2-3 minutes total to maintain al dente texture, as zucchini's pectin breaks down rapidly at high heat, turning mushy beyond this point.timing2-3 minutes maximum
- ✓Make peanut sauce with 2:1:1 ratio of peanut butter to soy sauce to rice vinegar, thinning with 1-2 tablespoons hot water to create proper emulsion that coats noodles evenly.ingredient2:1:1 ratio PB:soy:vinegar