One of my FAVORITE things about blogging is getting feedback from all of you. Seriously, nothing makes me happier than seeing you rocking a dress I wore on the blog or hearing that you loved one of my recipes when you made it yourself! So, when I heard from a bunch of you after my snapchats last week, I knew I had to bring this Zucchini Noodles and Peanut Sauce recipe to the blog!! I’m ALWAYS thinking about what you guys would like to see when I’m brainstorming content, and I was not expecting that my “on a whim” dinnertime snapchatting/insata-storying would evoke such great feedback! I think I should start doing that more, huh?!
Now less about me and more about the recipe – ever since The Today Show, I’ve been talking about zoodles all. the. time. People ask me what they taste like (not pasta, but still good), what spiralizer I recommend (this one!), what else you can do with them (with meatballs – yum!), etc. Needless to say – zoodles have been on my mind more than EVER. So last week, I was on my way home from the office in the suburbs and I was starving on the train, thinking about what I could make quickly that’s also healthy! My brainstorming led to a slightly more basic version of this… and I whipped up in about 20 minutes, and devoured it in about 5 🙂
I’ll admit – I added spiralized red pepper to this recipe because I thought the flavor would be great, but also for color. (I like pretty pictures!) That being said, I don’t think I’d use it again… for some reason, I didn’t like the combo as much as I liked my twirls of JUST zucchini and chicken. Instead of re-shooting the whole thing, I’m keeping it in as a recommendation, though. If you’re a huge red pepper fan, I’m pretty sure you’ll still love it. I’m looking at you, Mom!
How To Make Zoodles with Peanut Sauce
Scroll down for the printable recipe… or follow along with these pics!
Start by poaching your chicken. I used this methodwith water, salt and garlic, and it worked great. Once the chicken is cooked, let it cool and then shred it into bite sized pieces with a fork. Set aside.
While the chicken is cooking, spiralize your zucchini and pepper. I personally use The Inspiralizer because I think it’s the best one, BUT also because I love the blog, Inspiralized, too. For example, not sure how to spiralize a red pepper? She’ll show you right here. So awesome, right?!
Now it’s time for the peanut sauce! Combine soy sauce, natural peanut butter, hoisin sauce, water, sriracha and lime juice. Whisk until smooth… and feel free to add more water if it’s too thick, more soy sauce if you like it saltier, or more sriracha if you like it spicy (like me!).
Add a little bit of olive oil to a pan. Throw your zoodles and red pepper noodles in there and saute for 5-10 minutes, depending on how soft you like your veggies. I like mine to soften enough that they release a little bit of liquid but don’t become mushy, about 6-7 minutes. Add the bite sized chicken to the zoodles with your peanut sauce and green onions. Toss to combine. Once the chicken is heated through again, you’re good to go!
To be completely honest, I don’t always remake the recipes I post here regularly… but this one is definitely going to be in rotation for a while. If you prep the peanut sauce and the zoodles while the chicken is cooking – you’re ready to eat in 20 minutes flat. Plus, because I’m not a huge meat eater, I love how much protein this dish has. Between the chicken and the peanut butter, it’s satisfying, filling and full of good ingredients. Boooom.
Want more zoodle recipes?! Check out my favorites: