Thursday, June 2, 2016

Cold Peanut-Sesame Zoodles

Zoodles are all the rage - a gluten-free, dairy-free alternative to pasta. It's just a fancy way of saying spiralized zucchini - essentially just raw veggies. You can cook your zoodles or fix them up raw. For this recipe, I made the classic Chineese take-out inspired cold sesame noodles, raw! It literally takes minutes to make if you buy your zoodles pre-spiralized. You can find zoodles in pre-pack at Whole Foods Market, or get a spiralizer and sprilize your own. Enjoy!




Cold Peanut-Sesame Zoodles
by Sarah Farsh June 1, 2016

  • 2 packs zoodles (or about 10 zucchinis spirlized, you can mix in some spirlized sweet potato if you like!)
  • 2 tbsp chuncky peanut butter (I use 365 Everyday Value Organic PB from Whole Foods)
  • 4 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 2 tsp agave nectar
  • 1 tsp seasame oil
  • 1 tsp fresh ginger, minced
  • 1 tsp fresh garlic, minced 
  • black pepper
  • pinch cayenne 
  • optional garnish: cilantro, basil, green onion and sesame seeds 
In a large bowl, whisk peanut butter, tamari, vinegar, agave, sesame oil, ginger and garlic together well to make dressing. Add zoodles and lightly toss. Chill in refrigerator 15 minutes before serving so the zoodles are lightly marinated in the sauce. Top with sesame seeds, cilantro, basil and green onion.

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