If you've ever tried zoodles and thought they were disgusting, you need to give them a second chance!
Before I made this recipe, I was in the same boat. As a person who tries to stay away from gluten, zoodles sounded promising to me. Somehow, they turned out soggy and were far from satisfying every time I tried making them.
If you've read any of my blog posts, you know how important food is to me, so I pretty much tossed zoodles to the side. That is until the other day when I wanted to make these Thai Turkey Meatballs, and I needed a side dish. I thought it was only natural to go the spaghetti and meatballs route, but I wanted to opt for grain-free noodles. I've been overdoing it a bit on the spaghetti squash, so I decided it was time to give zoodles a try again.
Since I was already on the Asian train, I thought it would be fun to recreate one of my favorite dishes; peanut sesame noodles!
Guys, this recipe completely changed my mind about zoodles! It is even tested and approved by people who would never ever try zoodles. Since time is precious, I have also included the Thai Turkey Meatball recipe below the Zoodles.
Peanut Sesame Zoodles
- 2 zucchini or yellow squash
- 3 tbsp chopped onion
- 1 tbsp ghee, grass-fed butter, or coconut oil
- 3 tsp sesame oil
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon apple cider vinegar
- 2 teaspoons maple syrup
- 1-2 teaspoons Sriracha (depending on your spice tolerance)
- 2 tablespoons water
- 3 tsp sesame seeds and
- 1 tbsp chopped green onion
- Optional chopped peanuts on top
This is the most important step and where I had been messing up the zoodles every time. MAKE SURE you use the BIG side of your spiralizer to make your noodles! When you use the smaller side, the zoodles will get soggy faster. Do not boil or saute your zoodles yet either, just set them aside. Another tip I found was that I actually prefer the yellow squash to zuchini. It has less flavor, so it adopts the flavors around it easier...but squadles just doesn't have the same ring.
In a saucepan sauté the onions in the butter over medium-high heat until the onions in are soft and translutant.
Turn the temperature down to medium-low, add the remaining ingredients, and cook for 2 minutes adding a bit of water if the mixture gets too thick. Don't add too much water, because the zoodles will give off some water as well.
Remove from heat, toss in the zoodles and mix until they are completely coated.
Top with sesame seeds and green onions
Experience tasty zoodles for the first time
- 2 lbs ground turkey, extra lean
- 1 cup zucchini, shredded & liquid squeezed out
- 1 tbsp fish sauce
- 1/4 cup green onions, finely chopped
- 2 tbsp basil, finely chopped
- 2 tsp ginger, grated
- 2 garlic cloves, grated
- 1 tsp red curry paste
- 2 tbsp coconut milk, light (canned)
- 1/8 tsp hot pepper chili flakes
- Cooking spray (I use Misto)
For the Sauce:
Hope I have changed your minds about zoodles :)