I love noodles made out of veggies and I bought a new spiralizer so I could spiralize beets and other veggies that I couldn’t spiralize with my old tool. And, with this new spiralizer, I couldn’t wait to try recipes from my cookbook, 150 Best Spiralizer Recipes. I decided the first recipe to make was a chicken and tangy peanut sauce over zoodles. This recipe was the right amount of tangy, but didn’t feel heavy. Give it a try!
1 TSP Minced Ginger
1 TSP Minced Garlic
1/2 TSP Sugar
1/2 Cup Smooth Peanut Butter
3 TBSP Rice Vinegar
1 TBSP Soy Sauce
2 TSP Sesame Oil
1/3 to 1/2 Cup Water
1 Large Zucchini
1 Large Yellow Squash
2 Large Carrots
2 Cooked Chicken Breasts (about 4 ounces each)
2 TBSP Sesame Seeds
Ingredients
Clean the zucchini, squash, and carrots with vegetable/fruit cleaner
In a medium bowl, whisk ginger, garlic, sugar, peanut butter, vinegar, soy sauce, and oil until well combined
Gradually whisk in water to reach desired consistency (remember that the squash will add some liquid, so make the dressing slightly thicker than you like)
Using a spiralizer, cut zucchini, and squash into thin strands
Repeat with carrots, but keep separate
Place carrots in a microwavable safe dish with 1/2 cup water
Microwave on high covered for 3 minutes
Add zucchini and squash to dish and microwave for another 2 minutes
Drain and add vegetables to an ice bath
Drain again and pat veggies dry
Transfer veggies to a serving bowl
Drizzle dressing and stir until combined
Noodles and Sauce
Spoon onto plates, top with chicken, and sprinkle with sesame seeds
Served up
- 1 TSP Minced Ginger
- 1 TSP Minced Garlic
- 1/2 TSP Sugar
- 1/2 Cup Smooth Peanut Butter
- 3 TBSP Rice Vinegar
- 1 TBSP Soy Sauce
- 2 TSP Sesame Oil
- 1/3 to 1/2 Cup Water
- 1 Large Zucchini
- 1 Large Yellow Squash
- 2 Large Carrots
- 2 Cooked Chicken Breasts (about 4 ounces each)
- 2 TBSP Sesame Seeds
- Clean the zucchini, squash, and carrots with vegetable/fruit cleaner
- In a medium bowl, whisk ginger, garlic, sugar, peanut butter, vinegar, soy sauce, and oil until well combined
- Gradually whisk in water to reach desired consistency (remember that the squash will add some liquid, so make the dressing slightly thicker than you like)
- Using a spiralizer, cut zucchini, and squash into thin strands
- Repeat with carrots, but keep separate
- Place carrots in a microwavable safe dish with 1/2 cup water
- Microwave on high covered for 3 minutes
- Add zucchini and squash to dish and microwave for another 2 minutes
- Drain and add vegetables to an ice bath
- Drain again and pat veggies dry
- Transfer veggies to a serving bowl
- Drizzle dressing and stir until combined
- Spoon onto plates, top with chicken, and sprinkle with sesame seeds