Ingredients
Sesame Dressing
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 2 tsp sriracha sauce
- 1 Tbsp creamy peanut butter
- 2 cloves garlic, minced
- 2 Tbsp sesame oil
Zoodles
- 4–5 medium zucchini
- 1 Tbsp olive oil
- optional: 2 Tbsp sesame seeds
Instructions
- Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, creamy peanut butter, minced garlic, and sesame oil until smooth and well combined. Set aside to allow flavors to meld.
- Spiralize the zucchini: Using a spiralizer, transform the zucchini into long noodles or ribbons, creating the base for your zoodles dish.
- Sauté the zoodles (optional): Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until slightly softened but still retaining some bite. This step is optional; zucchini noodles can be served raw if preferred.
- Drain excess liquid: Because zucchini releases water when cooked, drain any excess liquid from the skillet once the zoodles have reached your desired texture to avoid sogginess.
- Toss with dressing and garnish: Pour the prepared sesame dressing over the drained zoodles and toss to coat evenly. Sprinkle with sesame seeds for an added nutty crunch if desired.
- Serve: Enjoy the sesame zoodles warm straight from the skillet or chilled as a refreshing cold salad.
Notes
- You can skip sautéing the zoodles for a raw, crunchier texture.
- Add toasted sesame seeds for extra flavor and garnish.
- Substitute peanut butter with almond or cashew butter for a different nutty twist.
- Adjust sriracha amount for preferred spice level.
- Use a vegetable spiralizer to easily create consistent zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
