Firey Szechuan Peanut and Chili Zucchini Noodles
Ingredients
The noodles
-
½
pound
spaghetti or linguine
-
3
medium size
zucchinis
The sauce
-
¼
cup
creamy peanut butter
-
¼
cup
tahini sesame seed paste
-
2
tablespoons
low sodium soy sauce
-
2
tablespoons
honey
-
2
tablespoons
lime juice
-
1
tablespoon
hot chili oil
-
2
teaspoons
toasted sesame oil
-
¼
cup
coconut milk
The toppings
-
½
cup
roasted peanuts, finely chopped
-
2
tablespoons
toasted sesame seeds
-
1
cup
fresh basil, chopped
-
½
cup
fresh cilantro, chopped
-
6
baby
bell peppers, sliced
-
1
cup
cherry tomatoes, halved
-
1
hot pepper
sliced
Instructions
- 1. Boil salted water in a large pot and cook the pasta until al dente, then drain and keep hot.
- 2. In a large serving bowl, combine peanut butter and tahini, whisking until smooth.
- 3. Add soy sauce, honey, lime juice, hot chili oil, toasted sesame oil, and coconut milk to the bowl and whisk until combined.
- 4. Add zucchini noodles, peanuts, sesame seeds, basil, cilantro, bell peppers, and tomatoes to the sauce.
- 5. Add the hot pasta to the bowl and toss everything together to combine.
- 6. Serve warm or cold, topped with hot pepper slices, basil, and peanuts if desired.
Nutrition Facts (estimated)
Servings
6
Calories
1180
Total fat
70g
Total carbohydrates
100g
Total protein
25g
Sodium
500mg
Cholesterol
0mg
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