Easy Zucchini Noodles with Peanut Sauce

When the heat gets this intense, I try to make meals that don’t require much if any heat (even if the AC is on!). I’ve really enjoyed my spiral slicer, which makes instant “noodles” from raw zucchini. Now, don’t get me wrong — I have no problem with pasta, but in the summer heat, zucchini noodles just feel lighter. And they’re ready pretty much instantly, with a few cranks of the lever, and no heat needed. If you don’t have a spiral slicer, you can use your favorite noodles — rice noodles, bean-thread noodles, soba, or linguini —this works with all of them.

Peanut sauce:

• 1/2 cup natural peanut butter
• 3 tablespoons reduced-sodium soy sauce, or to taste
• 1 scallion, coarsely chopped
• 1 to 2 teaspoons grated fresh or jarred ginger
• 2 tablespoons agave nectar or maple syrup
• 2 tablespoons rice vinegar or white wine vinegar
• 1 teaspoon chili powder
• Cayenne pepper to taste
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• 3 or 4 medium zucchini, spiralized, or
  8 ounces noodles of your choice (see head note for suggestions)
• 2 heaping cups small broccoli florets (raw or very lightly steamed)
• 1 medium red bell pepper, diced
• 2 scallions, thinly sliced, optional
• Peanuts for garnish, optional

If the peanut butter is soft, you can just combine the ingredients for the sauce in a bowl and whisk together. If it’s somewhat solid, combine with the remaining sauce ingredients in a food processor and process until smooth.

If using zucchini, spiralize with the fine or medium blade. If using noodles, cook according to package directions until al dente. Drain, rinse with cold running water until cooled, then drain well again.

Transfer the zucchini or noodles to a serving bowl. If using zucchini, cut the stands here and there with kitchen shears, as they will be very long! Add the broccoli, red pepper, and optional scallions.

Pour about half of the sauce over the noodle mixture and toss together. Then add more sauce as needed to moisten everything, but don’t overdo it, as you don’t want to drench the dish. You can save the remaining sauce for another day, or pass it around for anyone who wants a bit more on their portion. Let stand for a few minutes before serving.

• Try some other raw veggie “noodle” dishes.
• See VegKitchen’s review of the World Cuisine Spiral Slicer.