Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep

Zucchini Makes Great Asian-Inspired Pasta

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I’ve been trying to find a healthier peanut noodle recipe, and then I realized I already had it. With my spiral vegetable slicer and a modified peanut sauce from the South Beach Diet, I was in business. I needed a novel meal apart from my typical salads, quinoa dishes or Italian-inspired spaghetti squash. This Asian Peanut Zucchini Noodles did just the trick. The edamame and peanuts add just the right amount of crunch to the tender zucchini noodles. The peanut sauce is savory, but not overwhelming; it has just the right amount of kick from the red pepper, but subdued by the creamy peanut butter. All in all, the dish is perfectly balanced, as well as tasty, healthy and satisfying.

Ingredients (serves 4).

For the Peanut Sauce:

  • 1/4 c light soy sauce (less sodium)
  • 2 T agave nectar
  • 2 cloves garlic
  • 1/2 c creamy peanut butter (I used whipped peanut butter and would add slightly more next time I make this.)
  • 3 T fresh lime juice
  • 1 T finely chopped ginger
  • 1/8-1/4 t ground red pepper (for a kick!)
  • 3/4 c water

For the “Pasta”:

  • 2 c broccoli slaw
  • 2 large zucchini, spirally sliced into noodles (see below)
  • 2 c sliced carrots
  • 2 c frozen shelled edamame, steamed
  • 8 chicken tenders, cubed
  • 2 T olive oil
  • Lime wedges (for garnish)
  • Chopped peanuts (for garnish)
  • Chopped cilantro (for garnish)

Directions.

  1. In heavy pan over high heat, combine all peanut sauce ingredients. Stir constantly and bring sauce to boil. Once boiling, remove from here. Set aside to cool. (NOTE: if there is a time crunch, the sauce could be made ahead of time.)
  2. In large frying pan, heat 1 T olive oil and cubed chicken over medium heat until chicken is slightly browned.
  3. Using a spiral vegetable slicer, make the zucchini into spaghetti noodles. In wok, heat with 1 T olive oil on medium heat until translucent.
  4. Add broccoli slaw and carrots to zucchini noodles. Heat for about 2-3 minutes.
  5. Remove from heat and add chicken.
  6. Steam edamame according to package and add to noodles and chicken.
  7. Plate noodles, edamame and chicken.
  8. Spoon desired amount of peanut sauce onto noodles.
  9. Garnish with chopped cilantro, chopped peanuts and lime – enjoy!

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When I bought this in December, this was one of the few spiral vegetable slicers available. Now, they seem to have popped up everywhere. The one I have is dishwasher safe and available here. There’s also more cost-efficient options on Amazon, Walmart and Bed Bath & Beyond. This also works with yellow squash, parsnips and carrots. (I have yet to try potatoes.)

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Peanut sauce modified from South Beach. It was originally intended to be a dipping sauce for chicken or beef kabobs, but is a great addition to this.

“Pasta” ideas and additions inspired by Skinny Taste‘s Asian Peanut Noodles with Chicken.

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