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Firey Schezwan Peanut and Chili Zucchini Noodles
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  1. 1/2 pound spaghetti/linguine (or sub more zucchini for gluten free if needed)
  2. 1/4 cup creamy peanut butter
  3. 1/4 cup tahini (sesame seed paste)
  4. 2 tablespoons low sodium soy sauce
  5. 2 tablespoons honey (use brown sugar if vegan)
  6. 2 tablespoons lime juice
  7. 1 tablespoon hot chili oil*
  8. 2 teaspoons toasted sesame oil*
  9. 1/4 cup coconut milk (lite or regular)
  10. 3 medium size zucchinis, spiralized using a veggie spiralizer**
  11. 1/2 cup roasted peanuts, finely chopped
  12. 2 tablespoons toasted sesame seeds
  13. 1 cup fresh basil, chopped
  14. 1/2 cup fresh cilantro, chopped
  15. 6 baby bell peppers, sliced
  16. 1 cup cherry tomatoes, halved
  17. 1 hot pepper, sliced (red or green both work)
  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and keep pasta hot.
  2. Meanwhile, combine the peanut butter and tahini in a large serving bowl and whisk until combined.
  3. Whisk in the soy sauce, honey, lime juice, hot chili oil, toasted sesame oil and coconut milk.
  4. To the bowl, add the zucchini noodles, peanuts, sesame seeds, basil, cilantro, baby bell peppers and tomatoes.
  5. Now add the hot pasta. Toss well to combine. The hot pasta should warm the peanut sauce and make it easier to coat the noodles.
  6. Pasta can be served warm or cold.
  7. Top with hot pepper slices, basil and peanuts if desired.
  8. EAT!
Adapted from Half Baked Harvest
Stuff http://tj-webs.com/stuff/

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