Zucchini Noodles with Peanut Sauce

  • 2 tsp peanut oil
  • 2 cloves minced garlic
  • 2 Tbsp minced ginger
  • 1/2 cup water, plus more if you want it thinner
  • 2 Tbsp soy sauce
  • 1 tsp ground coriander
  • 2/3 cup smooth natural peanut butter
  • 2 tsp maple syrup
  • 3 Tbsp rice vinegar
  • 1 tsp Asian chile sauce
  • 4 zucchinis
  • 1 cup shredded carrots
  • 1 red bell pepper, julienned
  • 1/2 cup green onions, chopped
  • 1/4 cup chopped roasted peanuts

To make the sauce, sauté the garlic and ginger in peanut oil over low medium heat in a small saucepan. Add the water, soy sauce, coriander, peanut butter, maple syrup, rice vinegar, and chile sauce and whisk well until combined. Remove from heat and let the sauce cool. Meanwhile, make the zucchini noodles by running a vegetable peeler the long way along the zucchini to create thin strips; stop when you reach the seeds. Place the noodles inside a colander (placed in a sink), lightly salt them, and let them drip for 15-20 minutes. Once ready, squeeze the noodles to remove as much water as possible, then toss them with the carrots, red pepper, and the sauce in a large bowl. Top with peanuts and green onion and serve.