Save I first made these noodles on a humid July afternoon when the thought of turning on the stove felt impossible. I had just bought a spiralizer on impulse and a small mountain of zucchini from the farmers market was threatening to take over my fridge. The peanut sauce came together in minutes, and when I tossed everything in a big bowl, the kitchen smelled like sesame and lime. I ate the entire batch standing at the counter, barefoot, with the fan on high.
I brought a big serving bowl of these noodles to a potluck once, worried theyd seem too simple next to all the casseroles and grilled meats. They were gone in ten minutes. Three people asked for the recipe, and one friend texted me the next day to say shed already made it twice. It was the kind of quiet win that makes you realize simplicity is never boring when the flavors are right.
Ingredients
- Zucchini: Spiralized into noodles, they stay crisp and light, soaking up the sauce without getting soggy if you serve them right away.
- Shredded carrots: Add a touch of sweetness and a satisfying crunch that contrasts beautifully with the soft zucchini ribbons.
- Red bell pepper: Thinly sliced for color and a juicy snap, they make every bite feel vibrant and alive.
- Scallions: Their mild sharpness cuts through the richness of the peanut sauce and adds a fresh, grassy note.
- Fresh cilantro: Chopped generously, it brings brightness and a hint of citrus that ties the whole dish together.
- Roasted peanuts: Chopped for texture, they add a toasty depth and a satisfying crunch that makes you reach for another forkful.
- Peanut butter: The creamy base of the sauce, choose natural unsweetened for a clean flavor that lets the other ingredients shine.
- Soy sauce or tamari: Adds salty umami richness, tamari keeps it gluten free without sacrificing any depth.
- Rice vinegar: Brings a gentle tang that balances the richness of the peanut butter and wakes up your palate.
- Honey or maple syrup: Just enough sweetness to round out the flavors and soften any sharp edges.
- Toasted sesame oil: A little goes a long way, its nutty aroma makes the whole dish smell like a restaurant kitchen.
- Lime juice: Fresh is essential, it adds brightness and a citrusy punch that keeps the sauce from feeling heavy.
- Sriracha or chili garlic sauce: Optional but recommended, a spoonful adds warmth and complexity without overwhelming the other flavors.
- Warm water: Thins the sauce to a pourable consistency, add it gradually until it coats the back of a spoon.
- Sesame seeds: Sprinkled on top for a final nutty crunch and a touch of elegance.
- Lime wedges: Served on the side so everyone can add an extra squeeze of brightness to their bowl.
Instructions
- Prep the vegetables:
- Place the spiralized zucchini, shredded carrots, red bell pepper, scallions, and cilantro in a large mixing bowl. The colors should look like a garden exploded in the best way possible.
- Make the peanut sauce:
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha if using, and 2 tablespoons warm water. Keep whisking until smooth and glossy, adding more water as needed to reach a pourable consistency that ribbons off the whisk.
- Toss everything together:
- Pour the peanut sauce over the vegetables and toss well to coat evenly. Use your hands or two big spoons, make sure every strand of zucchini gets a little love.
- Add the crunch:
- Sprinkle in the chopped peanuts and toss again. You want them distributed throughout, not just sitting on top.
- Garnish and serve:
- Transfer to serving bowls or a platter, then sprinkle with sesame seeds and extra peanuts. Garnish with lime wedges and more fresh cilantro if desired, then serve immediately as a cold salad or chill for 20 to 30 minutes to let the flavors meld.
Pin it One evening I made this for myself after a long day and sat on the back porch with a bowl in my lap, watching the sky turn pink. The lime and peanut butter and crunch of the vegetables felt like a small act of kindness I was giving myself. It wasnt fancy, but it was exactly what I needed, and I realized that sometimes the best meals are the ones that dont ask much of you but give back everything.
How to Store and Serve
These noodles are best eaten fresh, but if you have leftovers, store the dressed salad in an airtight container in the fridge for up to one day. The zucchini will soften and release moisture over time, so if you plan to make it ahead, keep the sauce and vegetables separate and toss just before serving. You can also pack it in a jar for lunch, sauce on the bottom, vegetables on top, then shake it up when youre ready to eat.
Ways to Make It Your Own
For extra protein, toss in grilled tofu, shredded chicken, or a handful of edamame. You can swap the zucchini for spiralized cucumber or carrot if you want a different texture or color. If you like things spicy, double the sriracha or add a sprinkle of red pepper flakes on top. I once added mango cubes on a whim and it was unexpectedly perfect, sweet and tangy and tropical.
Pairing and Serving Suggestions
These noodles are light enough to serve as a side next to grilled fish or steak, but satisfying enough to eat as a main dish on their own. They pair beautifully with a crisp white wine or a cold glass of iced green tea. If youre serving them at a gathering, set out extra lime wedges, peanuts, and cilantro so people can customize their bowls.
- Serve alongside spring rolls or dumplings for an easy Asian inspired spread.
- Pack in a bento box with sliced avocado and pickled ginger for a vibrant lunch.
- Top with a soft boiled egg for extra richness and protein.
Pin it This recipe has taught me that the simplest dishes often become the ones you return to again and again. I hope it finds a place in your kitchen too.
Frequently Asked Questions
- → How do I prepare the peanut sauce?
Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha (optional), and warm water until smooth and pourable.
- → Can I substitute zucchini with other vegetables?
Yes, spiralized cucumber or carrot work well as alternatives and provide a similar refreshing crunch.
- → How can I add protein to this dish?
Enhance it by adding grilled tofu, shredded chicken, or cooked edamame for extra protein and texture.
- → Is this dish spicy?
The sauce includes sriracha optional for heat; adjust or omit based on your preferred spice level.
- → What are good beverage pairings?
Pairs nicely with crisp white wine or iced green tea to complement the fresh and tangy flavors.