4

Peanut Butter Zoodles

Total Time
34 min
Prep
30 min
Cook
4 min
Serves
4
Difficulty
Easy
Ingredients

carrots & parsnips

1 cup(s), spiralized

fresh lime(s)

1 item(s), juiced

Peanut Butter & Co. Pure peanut powder

¼ cup(s)

honey

1 Tbsp

low sodium soy sauce

3 Tbsp

sesame oil

1 tsp

rice wine vinegar

2 Tbsp

ginger root

1 Tbsp, grated

red chili sauce

1 Tbsp

extra virgin olive oil

1 Tbsp

uncooked red cabbage

½ head(s), small, shredded

uncooked zucchini

1 large, Spiralized

uncooked scallion(s)

½ cup(s)

sesame seeds

1 Tbsp, for garnish

lemon(s)

1 item(s), wedge for garnish

Instructions

  1. Mix together lime juice, honey, powdered peanut butter, soy sauce, sesame oil, rice wine vinegar, grated ginger, chili sauce, and olive oil in a medium sized bowl with a fork until creamy consistency is achieved. Set aside.
  2. Chop green onion finely. Chop purple cabbage into thin slices. Spiralize one zucchini. Set vegetables into a large mixing bowl along with the cooked rice noodles. Mix together with your hands or tongs. Add your peanut butter sauce and mix well until evenly covered.
  3. Put 1 cup of noodles into a small bowl for eating. Garnish with raw sesame seeds, watercress, and lemon wedge if desired.

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