Cold Sesame Peanut Zucchini Noodles
Sesame Zoodles is a light and healthy veggie version of a favorite Asian-style salad recipe. Break out the spiralizer and toss your spiralized zucchini noodles in an easy, flavor-packed peanut sauce for a tasty side dish or light meatless meal. So good, you won’t believe it is gluten free, low carb, and vegan.
Originally published September 7, 2014.
The things we parents resort to in order to get kids to eat certain foods. Sometimes it’s bribery. Other times it’s putting spinach into Peanut Butter and Jelly Smoothies made with enough berries so that they don’t actually look green. It might even be letting them slather everything in ketchup.
And then there are those two magical words that have come to the aid of many parents – Cauliflower Tots.
Now my kids are usually pretty good, even when it comes to veggies, but for the longest time there were two things my oldest wouldn’t touch – tomatoes and zucchini.
Tomatoes are still taboo. And while now he will happily eat summery sauteed vegetables that include zucchini, for the longest time the only way I could get him to touch this green vegetable was by sneaking it into Carrot Zucchini Muffins.
But the kid has always loved noodles, so I figured, a-ha, ZOODLES.
Yeah, not so much. Topping them with Vodka Sauce didn’t work. Greek Zoodles Salad didn’t cut it.
So I figured I’d go with my next best option – why not slather peanut butter on zucchini?
Bear with me on this one. The trick is… Peanut Sauce!
Sesame Zucchini Noodles Recipe
Take the classic Asian-inspired sauce of soy and peanut butter and toss some zoodles in it to make these easy Sesame Peanut Zucchini Noodles. This sesame peanut sauce really packs a huge punch and just requires tossing some ingredients in a blender and whizzing it up. Then pour it over your zoodles and toss. Not one iota of cooking time is required.
And if the amazing taste isn’t enough to convince you, this recipe is also super healthy – ton of veggies, great protein, gluten free, low carb, vegan.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
Ingredients
- Zucchini
- Creamy peanut butter
- Rice vinegar
- Soy sauce or tamari – gluten free if needed
- Sriracha or other hot sauce
- Vegetable or coconut oil
- Sesame oil
- Fresh ginger
- Garlic
- Sesame seeds – toasted
- Garnishes – chives, scallions, carrots, or additional sesame seeds, optional
Directions overview – scroll to the recipe card for the full set of instructions
- Spiralize the zucchini (see tips below).
- Blend the peanut butter, rice vinegar, soy sauce, sriracha sauce, oil, ginger, and garlic in a food processor or blender until smooth.
- Pour the sauce over the noodles, add the sesame seed and toss until coated.
- Garnish as desired.
- Serve immediately or store covered in the refrigerator.
Brianne’s recipe tips and FAQs
- If your kids are a little picky, you can try peeling the zucchini before spiralizing it. Without the dark green skin, it looks more like regular noodles.
- I recommend using a small food processor or blender to make the peanut sauce nice and smooth. But you can also finely grate the ginger and garlic, then whisk it together.
- For the best flavor, toasting the sesame seeds is a good idea. Just place them in a small skillet over low heat, tossing every couple minutes until they turn lightly golden and release their nutty aroma. Don’t burn them!
- This zoodle salad has the best fresh flavor and crisp texture if you serve it right away. You can also enjoy it within a few hours so it has time to marinate and tenderize the zucchini a bit.
- You can store it in the fridge for a day or so. It gives off some moisture which you may want to drain a bit.
How do you make zoodles?
- Without buying any special gadgets, you can work very carefully with a knife to slice your zucchini lengthwise into thin slices, then cut those slices into thin strips.
- As far as kitchen tools, the most economical option is a julienne peeler, which you can get for about $10. This looks like a basic potato peeler, but it has small blades that cut the zucchini into long, straight matchsticks. This is cheap and easy with little to clean, but you don’t get those long spiral shapes.
- For just a few dollars more, you can get a handheld spiralizer that gives you those twisty and twirly zoodles. These are compact and easy to use and clean but will take a little more work if you a spiralizing a lot of veggies.
- The next step is a tabletop spiralizer. These make it easy to go through a ton of veggies in no time, and they often have multiple blades for different sizes and shapes. They are larger and there are more pieces to clean.
- If you really want to go all out, you can get a spiralizer attachment for your KitchenAid Mixer. This is definitely heavy-duty but it’s pricier, at over $100.
What to serve with Sesame Zoodles
This cold zoodle salad is one of my favorite vegetarian meals to enjoy for lunch or a simple no-cook dinner. But it’s also a perfect side dish to go along with things like:
- General Tso’s Chicken Meatballs
- Shrimp Rice Paper Rolls
- Mini Thai Burgers
- Chili Lime Shrimp
- Maple Sesame Salmon
- Sriracha Lime Slow Cooker Turkey Tenderloin
If you need some grains, just add in a side of brown rice or white rice.
More zucchini recipes
- Cheesy Zucchini Rice Casserole
- Tater Zucchini Tots
- Mediterranean Chicken Stuffed Zucchini Boats
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Zucchini Relish from Magnolia Days
Cold Sesame Zoodles Recipe
I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
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Sesame Zucchini Noodles (Zoodles)
Ingredients
- Two medium to large zucchini, spiralized
- 1/3 cup creamy peanut butter
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce or tamari, gluten free if needed
- 1-2 teaspoons Sriracha or other hot sauce
- 2 Tablespoons vegetable or coconut oil
- 1 Tablespoon sesame oil
- 1 2-inch piece fresh ginger, peeled
- 1 clove garlic
- 1 Tablespoon sesame seeds, toasted
- Chives, scallions, carrots, or additional sesame seeds for garnish, optional
Instructions
- Make the zucchini noodles by using a spiralizer and place in a bowl.
- Combine the peanut butter, vinegar, soy sauce, hot sauce, vegetable or coconut oil, sesame oil, ginger, and garlic, in a food processor or a blender and puree until smooth.
- Pour the sauce over the zoodles and add the sesame seeds. Toss until the sauce is evenly distributed.
- Serve immediately, or place in the refrigerator to allow the flavors to soak into and slightly tenderize the noodles.
- Garnish with chives, scallions, shaved carrots, and/or sesame seeds, if desired.
Nutrition
Enjoy!
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Anne says
This looks delicious! I’ve been looking for some Asian inspired recipes to to with zucchini noodles.
Brianne Cupcakes & Kale Chips says
I hope you enjoy the recipe, Anne!
Taylor @ Food Faith Fitness says
I LOVE this!! Thanks for linking up with Show Stopper Saturday! 🙂
Brianne @ Cupcakes & Kale Chips says
Thanks Taylor!9
Sarah says
I’m LOVING zoodles right now and this is a great way to eat them!
Brianne @ Cupcakes & Kale Chips says
Thanks Sarah!
Stephanie says
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
susan @ the wimpy vegetarian says
I am loving these zucchini noodle recipes!! This is wonderful, Brianne!!
Sarah | Curious Cuisiniere says
I think this just became dinner tonight!
Brianne @ Cupcakes & Kale Chips says
Haha, awesome!
Tammi Forcier says
Oh I’m putting this dish on my MUST make list. I just got a spiralizer thingy too! Can’t wait to give it a shot!
Brianne @ Cupcakes & Kale Chips says
The spiralizer is so fun! You will love it!
Carla says
Ok I keep seeing zoodles everywhere, but yours is the first I want to make because it reminds me of pad thai!
Brianne @ Cupcakes & Kale Chips says
They are! Except it’s pad thai where you can eat a giant bowl and not say, “Ugh, I just ate a giant bowl of pad thai.”
Laura Dembowski says
I will happily devour these zoodles! We all have our food preferences, though. I am not super picky, but I have not liked cooked tomatoes since I was a kid and I don’t think I’ll ever change my mind. No pizza sauce or pasta sauce or anything like that. Crazy!
Brianne @ Cupcakes & Kale Chips says
You and my little guy would get along well 🙂 Though he will eat sauce on pizza, as long as it isn’t too much.
Tara says
Those zoodles look so good, too bad you couldn’t get everyone on side for them but with kids you just have to keep on trying!!
Brianne @ Cupcakes & Kale Chips says
And if not, I’ll just keep making them for myselg!
Alice says
LOL, well maybe the Bugs will warm up to the idea of zoodles eventually – the tastebuds will change sooner or later! ; ) how fun is this though! Can one cook the zoodles if they wanted? Would that be ideal?
Brianne @ Cupcakes & Kale Chips says
I have both sauteed and blanched zoodles when I am eating them with sauce or juts some olive oil and parmesan, but in a “salad” like this, I prefer them uncooked since the sauce or dressing soaks in better.
Shaina says
Love love love this! I have got to try it. Asian flavors are my favorite, and now that I’ve got my spiralizer I’m looking for alllll the zoodle recipes I can find!
Brianne @ Cupcakes & Kale Chips says
Yes, I’m trying to find new ways to make them instead of just tomato sauce.
Christy @ Confessions of a Culinary Diva says
What a fun and healthy way to enjoy sesame noodles!
Brianne @ Cupcakes & Kale Chips says
Thanks Christy!
Christie says
I have a spiralizer I’ve been meaning to try. Two, actually. I think I should try them out on your recipe! YUM! #Pinned
Brianne @ Cupcakes & Kale Chips says
Oh, you have to! It is so fun!
Liz says
I love using spaghetti squash as a healthier option to pasta, but now need to start utilizing zucchini, too! Delicious dish, Brianne!
Brianne @ Cupcakes & Kale Chips says
I adore spaghetti squash too, but I love the zucchini for more like a pasta salad or cold dish.
Jennifer Drummond says
What a nice light dish and the dressing you made sounds amazing! Beautiful recipe.
Brianne @ Cupcakes & Kale Chips says
It is so good! Next I think I have to use it on some chicken!
Renee Dobbs says
And I just got some spicy peanut butter and I can see exactly what I’m making with it. Now just to get one of those veggie spiralizers…
Brianne @ Cupcakes & Kale Chips says
Ooh, spicy peanut butter would be perfect!
The Ninja Baker says
Your zoodles is truly inspired, Brianne…One of these days your little Bug will see what he’s been missing all these years =) Thank you for the keeper recipe!
Brianne @ Cupcakes & Kale Chips says
I hope so!