Zucchini Noodles with Peanut Sauce

by Pamela

Zucchini Noodles with Peanut Sauce

Who’s got that spiralizing fever? Been making lots of zucchini noodles this summer? I’ve got a recipe for zucchini noodles (and some carrot noodles too) that will spice things up at dinner time. This dish has an Indonesian inspired peanut sauce that glazes over those vegetable noodles beautifully. And if you don’t think you can really feel full after eating just a plate of vegetables, wait until you try this dish.

All summer, I’ve been working with one of those traditional spiralizers and a julienne peeler.  Well, OXO just sent me their ingenious little spiralizer and I’m in love. It’s small enough to fit into my kitchen tools drawer (love that), but still big enough to handle decent sized zucchini and sweet potatoes. My other spiralizer takes up quite a bit of real estate in my pantry, but I can keep this little guy right at my fingertips. (It’s also easier to clean, because it’s dishwasher safe, when I’m done with it.)

OXO vegetable spiralizer

This zucchini noodles recipe was inspired by one of my favorite restaurants when we were living in LA. I’m a total sucker for peanut sauce, so a noodle dish that’s slathered in the savory sauce is something I’m going to order again and again (much to my jeans dismay). But making it with zucchini noodles is a much healthier, lower calorie way to indulge in my favorite peanut sauce.

One of the other things I love about this recipe is that it’s loaded with vegetables, not just zucchini…but other vegetables that have lots of good things in them for you too. It’s not just a bowl of zucchini. There’s carrots – that will give you beta carotene which converts into vitamin A). There’s purple cabbage – which contains anthocynins and vitamins C and K). The red peppers give you more beta carotenes and Vitamin C. Plus, all those vegetables give the dish some nice pretty colors.

Zucchini noodles with Asian peanut sauce

As for that sauce that you thought was so bad,  😉 eating peanuts is good for you too. Peanuts are a high satiety food, which means they keep you feeling fuller longer. They help to keep your heart healthy because of their fatty acid. They’re also loaded with folic acid which can help prevent cancer. So see? That peanut sauce isn’t so bad after all.

But the best part about this zucchini noodles with peanut sauce is the flavor. The savory sauce matches so well with the sweet vegetables. You’re really going to have a hard time stopping at just one serving of this. But, if you want to make this an even more filling dish, I recommend adding a grilled chicken thigh to each plate. The flavors combine so well and that fat you’re worried about? Stop worrying so much about it. The fat from chicken thighs pretty much all melts off during the cooking process, especially if you grill them.

Zucchini Noodles with Peanut Sauce
Prep time
Cook time
Total time
Zucchini Noodles (Zoodles) with peanut sauce is an easy healthy, gluten free, vegetable dish of an Asian inspired favorite of mine.
Recipe type: Dinner
Cuisine: Asian
Serves: 4
  • Peanut Sauce
  • 2 Teaspoons Grapeseed Oil (or vegetable oil)
  • 1 Shallot, minced
  • 1 Clove Garlic, minced
  • ½ Cup Creamy Peanut Butter
  • ½ Cup Coconut Milk
  • ½ Cup Water
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Brown Sugar
  • 2 Teaspoons Lime Juice
  • 1 Teaspoon Ginger Powder
  • ¾ Teaspoon Red Pepper Flakes (or less if you want less heat)
  • 2 Dashes Worcestershire Sauce
  • Pinch of Kosher Salt
  • Noodles
  • 4 Zucchini
  • 3 Carrots
  • 1 Good Size Piece of Red Cabbage, thinly sliced
  • 1 Red Bell Pepper, seeded and thinly sliced
  • 1 Bunch of Green Onions, chopped
  • ½ Cup Roasted and Salted Peanuts, roughly chopped
  1. Peanut Sauce
  2. In a small saucepan heat the oil over medium heat.
  3. Once the oil is hot, add the shallot and garlic. Cook just until softened (3-5 minutes).
  4. Stir in peanut butter, coconut milk and water and whisk until combined.
  5. Add remaining ingredients for the sauce and whisk to combine.
  6. Continue cooking just until bubbles form around the edges then remove from heat.
  7. Noodles
  8. Spiralize the zucchini and carrots according to the instructions on the OXO packaging. To make things less watery, I recommend putting the spiralized zucchini onto a layer of paper towels and let it sit for about 30 minutes. This helps to keep the peanut sauce from getting too runny when you serve it.
  9. Toss the zucchini, carrots, cabbage and pepper into a large bowl and spoon in some of the peanut sauce (you can always add more if you like...but start with a little less than you think you need).
  10. Toss to coat and add more sauce if needed.
  11. Spoon onto serving dishes and top with the chopped green onions and peanuts.
  12. Serve.
Feel free to add chicken to this to make it even more substantial. Also, when spiralizing carrots, you want to buy the loose carrots, not the bagged. The loose carrots are bigger and they spiralize much easier.



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Kim September 24, 2015 at 9:30 am

What can I use as substitute for coconut milk? I can’t have that or gluten or dairy. I have allergy to coconuts, intolerant of gluten and dairy proteins.
Thank you.

Pamela September 25, 2015 at 2:15 am

Hi Kim, you could use cashew or almond milk in place of the coconut. The sauce may be a bit runnier, but it will still taste good.

John@Kitchen Riffs August 19, 2015 at 9:57 am

I need to get on the spiralizer bandwagon — it looks like so much fun. And in the case of this dish, so tasty! This is good stuff — thanks so much.

Pamela August 19, 2015 at 1:20 pm

John, I think you’ll have a lot of fun with the spiralizer. I resisted for a long time, but am glad that I finally got on board.

Coley @ Coley Cooks August 19, 2015 at 8:04 am

Killer!! I don’t have a spiralizer, but have been making zuke noodles with the julienne attachment on my mandolin for years! Not the same as the real thing, but totally satisfying in it’s own way. I’m always looking for new sauces and ways to eat them, and this one looks great!

Pamela August 19, 2015 at 8:46 am

Thanks! The mandoline works great for making noodles. Although I have a love hate with mine, since it took a chunk of my thumb one time. 😉

Thalia @ butter and brioche August 19, 2015 at 2:47 am

I have to get my hands on a spiralizer after seeing this post.. these noodles look SO good. And I love all that delicious sauce.

Pamela August 19, 2015 at 7:26 am

Thanks Thalia. The spiralizer has been a great addition to my kitchen. You can make so many dishes with it and while zucchini doesn’t taste exactly like pasta, it is a REALLY good (and healthy) sub. In a lot of dishes, you don’t even miss the pasta.

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