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Zoodles with thai-inspired sauce


Course Main Course
Difficulty Low
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Author Lorena Salinas from Cravings Journal

Ingredients

  • 2 zucchinis, around 600g Pick firm ones
  • 2 tbsp unsweetened peanut butter
  • 2 tsp sesame oil + more to cook the pasta
  • 1 tsp rice vinegar
  • 10 g ginger finely grated
  • 1 garlic clove finely grated or minced
  • Sesame to decorate
  • Peanut to decorate
  • 4 tbsp soy sauce

Instructions

  1. For the zucchini I  used a mandolin with the julienne accessory. To use the mandolin I removed the tips from the zucchini and then just run it through the mandolin. Stop when you get to the seeds and rotate to continue on the other side. This is because that section is more spongy and tends to turn to mush when cooked. You can use that part for stocks and soups.

    Another thing that you can use is a potato peeler. You run it down the zucchini to get thick strips and then you cut those lengthwise to get the noodle shape. Also remember to not use the center of the zucchini.

    If you use a spiralizer or the spiralizer Kitchen Aid accesorry then just put the zucchini in place and follow the instructions to make the pasta.

  2. Mix the ingredients for the sauce with a whisk and have it ready to use.

  3. Put the sesame oil on a pan on high heat and put the zucchini noodles in. Also season them with salt to help them release water.

  4. Move them around to help them cook evenly and remove them once they release water. Remove the zucchini and discard the water on the pan. Don't overcook them or they will turn to mush.

  5. Add the sauce to the same pan and cook for a minute.

  6. Add the zucchini back into the pan and cover with the sauce. Serve.

  7. Decorate with sesame seeds and peanuts.