Using a spiralizer, we make some long ribbons of zoodles. I try to cut them every once in a while so we don't have a Lady and the Tramp issue later. The zoodles are then cooked in a sauce pan to warm and soften. I also added chopped scallions for flavor.
I find tongs are the easiest tool to use to stir up the zoodles and sauce, just because it gets very thick and goopy. Once everything is warmed and the sauce is distributed throughout the zoodles and not just one blob, I add the chicken.
- 1 medium zucchini
- 2 scallion stalks, chopped
- 1/4 cup creamy peanut butter
- Juice of 1 lime
- 1 Tablespoon of soy sauce
- 1 teaspoon sesame oil
- Cooked Chicken, diced (optional)
- Using a spiralizer or mandolin, create ribbons of zucchini to serve as noodles.
- Chop two scallion stalks, green parts only, into small pieces. Add the scallion and zucchini to a skillet over medium heat.
- In a small bowl, combine the peanut butter, lime juice, soy sauce and sesame oil. Stir to combine.
- Add the peanut sauce all at once to the pan with the zoodles. Stir together to spread the sauce throughout. The heat from the pan should help to thin the sauce.
- Once the zoodles are cooked, they should still have a little crunch, remove from heat and stir in the chicken (if using).
- Serve warm or reheat as leftovers.