Zucchini Noodle (Zoodles) Bowl with Creamy Peanut Coconut Sauce
This easy zucchini noodle bowl is perfect for those days when you don't have too much time to cook dinner. I've added stir fried lotus root, snow peas, shiitake mushrooms, red pepper, and fried tofu here, but feel free to mix in whatever vegetables or protein you have in the house! This recipe also works well with any noodles.
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Ingredients
Peanut Coconut Sauce
4TBScreamy peanut butter
1/2cup+ 1 TBS, 135ml coconut milk (I used full-fat coconut milk for a richer flavor)
1/3cup(80ml) water
2tsplow-sodium tamari sauce, or soy sauce if not gluten free
1tspto 1/2 TBS lime juice, optional
Noodle Bowl
1 1/2TBSolive oil, divided
1 1/2lbs(680g) zucchini
1lb(450g) lotus root, peeled and thinly sliced
1/2lb(225g) snow peas
1/4lb(115g) shiitake mushrooms, rinsed and sliced
1medium red pepper, seeded and thinly sliced
1/4lb(115g) fried tofu (optional)
salt, to taste
Optional toppings
green onions, sliced
red pepper flakes
black sesame seeds
Instructions
In a saucepan, mix peanut butter, coconut milk, water, and tamari and bring to boil. It may take a minute or two before the peanut butter is soft enough to mix with the other ingredients. Before heating the sauce, I blended all the ingredients together so that it mixed better. When sauce boils, turn off the heat. Taste and adjust seasoning to your liking.
Cut off both ends of the zucchini and make zucchini noodles using a spiralizer, a julienne peeler, or a knife. You can serve zucchini noodles raw, or cook them with 2 teaspoons of olive oil for 1 or 2 minutes.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat, and cook lotus root for 3 minutes. Sprinkle a tiny bit of salt on top. Dish up lotus root, and add remaining olive oil to the pan. Cook snow peas, red pepper, mushrooms, and fried tofu for about 3 minutes. Turn off heat.
Toss zucchini noodles with about half of the peanut coconut sauce. Save the rest for serving. Top noodles with lotus root, snow peas, mushrooms, and fried tofu. Drizzle more sauce to the bowls, if necessary.
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