Firey Schezwan Peanut and Chili Zucchini Noodles.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy peanut and Szechuan-flavored noodle dish with zucchini noodles, fresh vegetables, and sesame garnish. The sauce combines peanut butter, tahini, and coconut milk for richness. Ready in 20 minutes for a quick lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 pound spaghetti/linguine (or sub more zucchini for gluten free if needed)
- 1/4 cup creamy peanut butter
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey (use brown sugar if vegan)
- 2 tablespoons lime juice
- 1 tablespoon hot chili oil*
- 2 teaspoons toasted sesame oil*
- 1/4 cup coconut milk (lite or regular)
- 3 medium size zucchinis (spiralized using a veggie spiralizer)
- 1/2 cup roasted peanuts (finely chopped)
- 2 tablespoons toasted sesame seeds
- 1 cup fresh basil (chopped)
- 1/2 cup fresh cilantro (chopped)
- 6 baby bell peppers (sliced)
- 1 cup cherry tomatoes (halved)
- 1 hot pepper (sliced (red or green both work))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 214mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 463mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.