Oh, the Veggetti: one of my newest and how-did-I-live-without-you-for-so-long kitchen gadgets.
If you’re looking for new and delicious ways to food swap, this is the
best ultimate. Cutting out pasta was an absolute “no way” standard in my book. I neeeeed those carbs. I waaaant those carbs. That was until my mom gave me one of the greatest gifts ever for my birthday: the veggie spiralizer 🙂
My noodle cravings have been 100% satisfied by making “noodles” out of zucchini, yellow squash, and cucumber. Either my body hasn’t caught on or this whole lifestyle change has completely gone into effect, but I would much rather have the veggie noodles. *gasp!* That’s right. I’m not one to joke about my pasta, but this is the real deal. If you don’t have one, get one. I promise you’ll love it! (You could also use a julienne peeler. That works too)
With this recipe, I’m using zucchini noodles (aka zoodles). Zucchini mimics any noodle beautifully as it has little to no significant flavor. A cucumber (aka coodle) has a more prominent flavor, so use cucumber where you’d like that flavor to shine.
Cold Zoodles with Spicy Peanut Sauce
• 1 medium/large zucchini
• 2 tbsp PB2
• 1 tsp maple syrup
• 1 tsp low sodium soy sauce
• 1/2 tsp garlic chili paste (more or less to taste, sriracha would work too- I used Sambal Oelek brand)
• 2 tbsp water
⋅ In a small bowl, mix together the spicy peanut sauce: PB2, syrup, soy sauce, garlic chili paste & water. Set aside.
⋅ Use a veggie spiralizer or julienne peeler and make the ZOODLES 🙂
⋅ In a bowl, pour the peanut sauce on the zoodles and toss gently to combine.
⋅ Serve with crushed peanuts and scallions (optional)
You could also add chicken, tofu or shrimp for added protein. Also, if you like your noodles warm, just toss everything into a skillet. Easy peasy 😉