Friday, May 17, 2013

Spicy Peanut Zucchini Noodles with Broccoli and Carrots

Slightly spicy peanut and ginger sauce over freshly made zucchini noodles with added broccoli and carrots.  Doesn't that sound good? 

I thought so.

I was perusing through a new book by the producers of the must see film, Forks Over Knives called applicably, Forks Over Knives, the Cook Book, when I ran across this recipe by Julieanna Hever.

First let me say, if you are looking for inspiration with a plant based diet, there are a lot of great looking recipes in this book- 300 to be exact. This one was the first to make me get up out of my chair and actually make a shopping list.

Bonus: This is good hot, cold and even raw. You can't go wrong.

The recipe calls for brown rice noodles but I decided to up the veggie content and go with fresh zucchini instead. I also added some carrot shreds and garnish. You could make this totally raw if you prefer but I did steam the veggies and veggie noodles to lessen the crunch and chewing.

For the raw version, just forget the stove instructions. And of course you can substitute a cooked noodle of your choice for the zucchini.

Spirooli in Action

While you can always use a hand vegetable peeler or even a julienne peeler to make noodles, I decided to use the Spirooli. This is a new toy for me that I instantly loved. It makes long noodles out of lots of different vegetables in minutes. It's easy to clean, dishwasher safe and I like that the three different blade types fit in a little drawer type set up in the machine itself for simple storage. Little suction feet help it to stick to the counter top too so it doesn't move around on you. For someone wanting to move away from gluten, or packaged food this is a great gadget to have around.

Spicy Peanut Zucchini Noodles with Broccoli and Carrots

Adapted from the book Forks Over Knives, the Cookbook

A delicious and refreshing noodle bowl whether served hot or cold. Slightly spicy peanut dressing adds a great flavor to the zucchini, broccoli and carrots. 


5 medium sized zucchini (also called courgettes, and green summer squash) or 8 ounces of noodles
4 cups broccoli florets, about 2 large heads
2 large carrots, julienned (if organic there is no need to peel)
1/2- 1 cup coconut water, fresh or bottled is fine
3 tablespoons peanut butter, or nut butter of choice. (I used some nothing added peanut butter.)
2 tablespoons pure maple syrup ( B grade), or liquid sweetener of choice
2 tablespoons of Bragg's Liquid Aminos or low sodium soy sauce or tamari
1 tablespoon peeled and minced fresh ginger
1/2 teaspoon crushed red pepper flakes or to taste

Garnish: (optional)

1 chopped green onion, green part only
1 tablespoon chopped cashew pieces
1 tablespoon raw sesame seeds

Start with making your noodles. Figure about 1 zucchini per person but plan for left overs too.

If using grain based noodles, start the water on the stove top and follow package directions. When the noodles are done, add the broccoli and carrots to the water and cook about 1 minute. Drain and set aside.

If steaming your veggies including zucchini noodles, set a large pot and steamer on the stove with enough water to cover the bottom and bring to a boil.  Add individually zucchini noodles, broccoli and carrots until lightly steamed, a couple of minutes. Drain and set aside in a large bowl.

For the sauce:

Blend 1/2 cup of coconut water, nut butter, maple syrup, Bragg's Aminos, ginger and red pepper until well combined, adding more coconut water until desired consistency. Serve cold or heat gently in a small saucepan over medium heat, stirring constantly until warmed through. Note: heating may make the sauce thicker.

Pour sauce over noodles and toss well. Plate and garnish with cashew pieces, green onions and sesame seeds, if desired.

So there you have it; a great fresh noodle dish with loads of flavor. Perfect for summer.

This is my entry for Healthy Vegan Fridays  blog party and also for Raw Food Thursdays

So have you made noodles from veggies? or is there another great gluten free noodle that you've discovered? I'd love to hear what people are trying and liking.

Until next time…keep it real, the food that is.

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  1. Looks yummy, Jodi! I love peanut sauces. Great idea to pair those flavors with zucchini... I need to pull out my spriooli now!!

    1. Thanks Helyn. I hope you give it a shot and enjoy it. ;-)

  2. Looks delish! I can't have peanuts, but I'll be trying this with almond butter. In the meantime, I'll be putting a Spirooli on my kitchen toy wish list. So fun!

    1. Thanks Lee. Yes, Almond butter would work fine and I am loving my Spirooli!

  3. Jodi, I am in love with my spiralizer! I use it every other day. Can't wait to try your recipe, because the ginger and peanut butter combo sounds sooooo good. Would you be interested in sharing it at Raw Foods Thursdays? We'd love to have you!

    Hope to see you there!

    1. Hi Heather.
      I will definitely check that out and jump into the raw fold. Thanks for connecting!

  4. You've got a waaaaayyyyy better saladdaco slicer than I have!! I think I need to do an upgrade now! This recipe looks amazing!!

    Thanks for sharing

  5. Hey Melissa! Thanks! I have a Saladacco too but I much prefer the Spirooli! The noodles are much better and I think because I don't have to cut vegetables to fit I side the dome, it's faster and easier too!

  6. I'd love a spiralizer!I love this recipe, it looks wonderful!