Zucchini 'Noodles' and Peanut Sesame Sauce

Zucchini 'Noodles' and Peanut Sesame Sauce
Ingredients :
6 small zucchini (about 16 ounces)
1 red bell pepper, shredded or julienned
2-3 Tbsp natural peanut butter
1-2 Tbsp water
1 Tbsp Alfoos Mango White Balsamic Vinegar
1 Tbsp soy sauce
2-3 cloves garlic, pressed or minced
1-1 1/2 tsp sriracha
1-2 tsp Japanese Roasted Sesame Oil
1 tsp grated fresh ginger
salt and pepper to taste
sliced scallions for garnish
Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into "noodles". Line a large serving bowl with paper towels or a clean towel. Place the zucchini noodles in the bowl along with the red bell pepper.

In a small bowl, whisk the peanut butter with 1 Tbsp of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1 Tbsp of water, but be carful not to make the sauce too runny.

Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Garnish with sliced scallions and serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)
Print Options: