It’s zucchini season, which means that we get to be creative with our summer zucchini recipes! This vegan zucchini and carrot noodle recipe can be whipped up using only six ingredients! Try it with the featured peanut sauce for added taste!
Did you know that zucchini is actually a fruit, not a vegetable? I had no idea.
I got a few zucchinis to experiment with a new recipe that turned out so delicious! Zucchini is very versatile, which is why I love it. You can make everything from roasted vegetables and salad to bread and fritters. Hmm, I think that’s what I need to make next…
For this recipe, I used ingredients to make an Asian-style zucchini stir fry. Making ribbons out of zucchini and carrots to simulate noodles (also known as zoodles) is such a fun way to add a little twist to this recipe. The peanut sauce brings this vegan zucchini noodle recipe to the next level. It’s incredibly delicious, slightly crunchy, and so bright!
What I love about zucchini ribbons is that you don’t need any fancy equipment to make them. All you need is a vegetable peeler and a bit of patience! I even find the process therapeutic.
This zucchini noodle stir fry is garnished with crushed peanuts, sesame seeds, and green onions. Bringing all the flavors together for a full Asian-style vegan stir fry that you’ll love! If you have 15 minutes to spare, then you can make this easy and delicious recipe. It’s so perfect for the summer!
6-Ingredient Vegan Zucchini and Carrot Noodles in Peanut Sauce
Ingredients
- 2 zucchinis
- 2 large carrots
- 1 tsp onion powder
- 1 tsp ground ginger
- 2 cloves of garlic
- A drizzle of olive oil
- Peanut Sauce:
- 3 tbsp peanut butter
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- ½ tsp chili flakes
- 1 tbsp agave syrup
- 1 lime
- Garnish: Green onions, sesame seeds, and crushed peanuts.
Instructions
- Peel the zucchini and carrots using a vegetable peeler.
- Using a vegetable peeler, shave the zucchini and carrot into long thin ribbons. Set aside.
- Thinly mince the cloves of garlic.
- For the sauce, add the peanut butter, low sodium soy sauce, sesame oil, chili flakes, agave syrup, and lime juice into a small jar or bowl and whisk to combine.
- Heat a pan. Once it’s hot, add a drizzle of olive oil.
- To the pan, add the garlic, onion powder, and ground ginger. Cook for a couple of minutes on low heat.
- Add the zucchini and carrot ribbons to the pan with the peanut butter sauce and cook for three to five minutes tossing continuously. Stir-fries should be cooked fairly quickly to keep most of the texture! Your skillet may only fit half of the vegetable ribbons. Cook in batches and use half of the sauce for each.
- Serve in a bowl and garnish with chopped green onions, sesame seeds, and crushed peanuts. And voila! It’s ready to be enjoyed.
6.4.5
Additional Recipes
If you liked my Asian-style zucchini and carrot noodles in peanut sauce, try making these Korean-style cauliflower wings in a sticky soy sauce glaze. The recipe includes a cucumber salad, which features cucumbers, sesame oil, lime juice, coriander, apple cider vinegar, salt and black pepper.
Or, you can make this nutty vegan Asian-style avocado cucumber salad. It features a chili soy sauce for added taste. The vegan salad recipe is flavorful and full of texture. It’s also packed with nutrients and is super easy to make. In addition to cucumbers, it features radishes, peanuts, and avocado.
This recipe was republished with permission from Every Healthy Bite.
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