Szechwan Zoodles
Try this Szechwan Zoodles recipe or contribute your own.
Try this Szechwan Zoodles recipe or contribute your own.
- 1/4 cup hot water
- 1 cup chopped fresh cilantro
- 1/2 cup tahini
- 1 tbs toasted sesame oil
- juice of 2 limes
- 1/2 cup full-fat canned coconut milk
- 1 cup chopped peanuts
- 20 oz zucchini noodles (i bought mine pre-zoodled but i would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
- 1 lb buckwheat spaghetti cooked al dente (i used these buckwheat/sweet potato ones)
- 1/2 cup peanut butter (here's an organic one)
- 1/4 cup liquid aminos (you can buy it here)
- 1/4 cup coconut sugar (here's a good one)
- 2 tbs hot chili oil
- 1/4 cup sesame seeds (buy organic ones here)
- 1 cup chopped fresh basil
- 10 baby bell peppers sliced
- 1 pint cherry or grape tomatoes cut in half
- 1 hot pepper sliced
- Carbohydrate 9.15107650312656 g
- Cholesterol 0 mg
- Fat 25.3099840137265 g
- Fiber 4.22176002411317 g
- Protein 10.1338335024108 g
- Saturated Fat 3.5251375519287 g
- Serving Size 1 1 Serving (207g)
- Sodium 29.3394500200925 mg
- Sugar 4.92931647901339 g
- Trans Fat 1.21122220062405 g
- Calories 284 calories
Step-by-step
- Boil the buckwheat noodles until cooked al dente.
- Drain them and run cold water over them, tossing with your hands to prevent sticking.
- Place the buckwheat noodles and zucchini noodles in a large bowl.
- Make the dressing: Blend peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and 1/4 cup hot water until creamy.
- Add the remaining ingredients to the bowl with the noodles.
- Add dressing to taste and toss with your hands (extra dressing may remain).
- Enjoy!
A Busy Mom's Quick and Delicious Weeknight Meal
Let me tell you, folks, life as a working mom is a whirlwind. Between school runs, work deadlines, and trying to maintain some semblance of a social life (ha!), finding time to cook healthy, satisfying meals feels like climbing Mount Everest in stilettos. But I'm here to tell you – it's possible! And this Szechwan Zoodles recipe is proof. I stumbled upon it during one of my late-night internet foraging sessions (we all do it!), and it’s become a weeknight staple. It’s quick, it's flavorful, it's healthy-ish (let's be honest, sometimes a little coconut sugar is exactly what the soul needs!), and most importantly, it gets the kids to eat their veggies (mostly!).
The beauty of this dish lies in its simplicity. No complicated techniques or obscure ingredients. Just a handful of pantry staples and some fresh produce, whipped together in a matter of minutes. And the best part? You can customize it to your liking. Not a fan of peanuts? Swap them out for cashews or almonds. Don’t have fresh basil? Dried will do just fine. Feel free to experiment with different vegetables – bell peppers, broccoli florets, even some shredded carrots would work wonderfully. The possibilities are endless! The base recipe is a delicious and vibrant balance of sweet, spicy, and savory notes, but you can adjust it to match your preference. I've found that adding a bit more chili oil brings the heat, while a squeeze of extra lime juice brightens the flavor.
The other day, I was feeling particularly ambitious (for a Monday night, anyway!), so I added some grilled chicken to my zoodles for an extra protein boost. It was absolutely divine. It created a complete and satisfying meal that was both healthy and satisfying. My kids devoured their plates, which is always a win. One of the best things is that this meal can easily be adapted for a wide variety of dietary needs and preferences. It’s naturally gluten-free (thanks to the zucchini and buckwheat noodles), and could easily be adapted to be vegan. This recipe is such a versatile winner, and I find that having the pre-made noodles makes the whole process so much quicker!
Seriously, friends, if you're looking for a quick, easy, and delicious meal that won't drain your precious energy reserves (or your bank account), give this Szechwan Zoodles recipe a try. You won't regret it. Trust me, it’s become a regular fixture on my meal rotation, and I'm confident that it’ll become one of your family's favorites as well. And if you have your own spin or other quick family dinner recipes, please share!
