Asian noodle dishes are some of my favorites to make at home because it’s just so challenging to figure out the nutritional and caloric content when you’re getting it from a restaurant. Typically, noodle dishes like these are made with lots of oil, but because oil is so caloric and fatty a small difference in oil content can add up to a big difference in calories and the overall healthiness of the dish. Rather than wondering, I’d rather just make it at home and know I’m eating something that tastes good and is good for me too.
Zucchini noodles, as it turns out, take to peanut sauce like a duck to water. This is definitely one of my favorite zoodle dishes I’ve crafted. I’ve been eating it for work lunches quite a bit. Given the hot weather, I’ve actually been eating it cold quite often, which is surprisingly good.
If you’re not feeling the egg, you could definitely substitute it for another protein, or just add another protein in if you need more overall. I’d recommend grilled shrimp or tofu if you’d like to go vegetarian or vegan.
Zucchini Noodles with Peanut Sauce
Servings: 2 · Serving Size: one half · Calories: 450
Fat: 30 g · Cholesterol: 209 mg · Sodium: 1386 mg · Carbs: 28 g · Fiber: 7 g · Sugar: 16 g · Protein: 26 g
- 1/4 cup smooth peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp olive oil
- 1 Tbsp rice wine vinegar
- 1 Tbsp fresh ginger, minced
- 1 tsp Sriracha
- 4 average zucchini
- one half bell pepper, sliced thin
- one quarter sweet onion, sliced thin
- 2 eggs, 2 egg whites
- lime wedges
Cut ends off of zucchini and cut in half. Using the small noodle blade on your spiralizer, spiralize zucchini. Set your oven to warm. Heat a nonstick pan over medium heat. Working in batches, cook the zucchini in your nonstick pack uncovered for about 5 minutes per batch. The zoodles are done when they’ve turned soft and have just started to brown up a bit. When the noodles are done, place them on a wire rack on a baking sheet and store in the oven. This will keep them warm and help them to dry out a bit.
While you’re cooking the zoodles, whisk together peanut butter, soy sauce, olive oil, rice wine vinegar, ginger, and Sriracha in a small sauce pan. Place this pan over low heat and stir frequently. The goal here is to thicken up the sauce just a bit and to warm it up.
When the zoodles are done cooking, add the peppers and onion to the nonstick pan and cook for about 5 minutes, or until the peppers are cooked and the onions have just started to caramelize. Remove these to a large bowl when they’re done.
Whisk together the eggs and egg whites in a small bowl, and add to the nonstick pan. Stir them as they cook to create scrambled eggs, scraping up any scraps of caramelization into your eggs as they cook. When the eggs are done, add them to the bowl with the peppers and onions.
Add the zucchini noodles and the sauce to your large bowl and toss everything to thoroughly combine. Serve hot, with lime wedges for garnish.