• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Raw Vegan Cooking

    Easy Zucchini Noodles with Peanut Sauce

    Published: Jul 6, 2020 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    When the heat gets this intense, I try to make meals that don't require much if any heat (even if the A/C 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. And this recipe adds a nice twist with some tasty peanut sauce.

    Easy Zucchini Noodles with Peanut Sauce

    Ingredients

    • 3 medium or 4 smaller zucchini
    • 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
    Peanut Sauce
    • ½ 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

    Instructions

    1. Spiralize zucchini with the fine or medium blade, or shave with a vegetable peeler to make long "linguini."  Transfer the zucchini noodles to a serving bowl. Cut the strands here and there with kitchen shears, as they will be very long! Add the broccoli, red pepper, and optional scallions.
    2. 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.
    3. 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.
    • Thai-Style Zucchini Ribbon Salad
    • See VegKitchen's review of the World Cuisine Spiral Slicer.

    This recipe was originally published on 13 July 2012.

    More recipes you may enjoy

    • Raw Vegan Strawberry Jam
    • Chocolate Covered Apricots and Hazelnuts
    • Almond Butter Protein Balls
    • Vegan Nutella

    Reader Interactions

    Comments

    1. Betsy DiJulio says

      July 17, 2012 at 11:13 am

      I am a sucker for any Asian dish with these kinds of contrasting flavors, textures, and colors. And I love the idea of using zucchini in place of noodles, as I try to limit my intake: a little too heavy for me. Thank you!

    2. Jennifer Arent says

      July 17, 2012 at 11:12 pm

      So where can I find this elusive spiral slicer? I haven't heard of it, but now I simply MUST have one!

    3. Jennifer Arent says

      July 17, 2012 at 11:24 pm

      I'm an idiot. I just saw your review of the spiral slicer. Sorry to bother you!

    4. Nava says

      August 26, 2012 at 9:40 pm

      No bother, Jennifer! sorry your two comments went under my radar, and hope you've discovered the spiral slicer by now ...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    132 shares