Monday, November 16, 2015

Peanut Zoodles with Chicken

I grew up in a small town. The extent to which we had take-out was pizza or Chinese food. It was a really big deal when the grocery store started carrying sushi--mind you, only California roll and spicy tuna but still, big deal. Chinese food will always hold a special place in my heart for being my first introduction into non-American food.

Cold sesame noodles were a staple along with beef and broccoli. So much sauce. The sesame noodles were the inspiration for picking up this recipe. Armed with new-found love of zoodles, this has become a quick and easy meal to make during the week.

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.

While the zoodles cook, the peanut sauce is made by mixing together peanut butter, lime juice, soy sauce and a little bit of sesame oil. This can get a little difficult to stir but once the sauce is added to the zoodles, the heat will help smooth it out. I also usually bake some chicken during this time to add to the zoodle bowl.

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.

I try to pretend that this will last me a couple nights but if you're only using one zucchini, it probably only makes 2 portions. More zoodles!

  • 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)
  1. Using a spiralizer or mandolin, create ribbons of zucchini to serve as noodles.
  2. Chop two scallion stalks, green parts only, into small pieces. Add the scallion and zucchini to a skillet over medium heat.
  3. In a small bowl, combine the peanut butter, lime juice, soy sauce and sesame oil. Stir to combine.
  4. 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.
  5. Once the zoodles are cooked, they should still have a little crunch, remove from heat and stir in the chicken (if using).
  6. Serve warm or reheat as leftovers.

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