Zucchini Noodles with Peanut Sauce (Paleo-friendly options)

zucchini noodles with peanut sauce
The great thing about this Asian-inspired peanut sauce is that everything you need to make it is stuff you usually have in the pantry. And you can, of course, use it on your favorite pasta — either traditional wheat, or your favorite gluten-free brand.

(Did you know cooking wheat pasta ahead of time, cooling it in the fridge, then reheating it lowers the glycemic effect on your blood sugar?)

But for a more nutrient-dense and grain-free option, consider zucchini noodles.

I use zucchini and summer squash as a low-carb, real-food alternative to pasta any time I’m craving spaghetti, or want something noodle-y in my soup. (And as an alternative to pizza crust.)

Like most Americans, I’m accustomed to and usually prefer pasta that’s been cooked till it’s uniformly soft. But al dente means “to the tooth,” and requires pulling the pasta out when the outside is soft but the inside still has a bit of resistance when you bite into it. And if you throw the zucchini noodles in the pasta sauce to heat through for just the last two or three minutes, you get a texture very much like al dente pasta.

You can also make this sauce Paleo-friendly by using almond butter, sunflower seed butter, or another nut or seed butter in place of the peanut butter.

The original recipe is from Kitchen Confidante. Here’s my variation:

Asian-inspired peanut sauce

1 serving; scale up as necessary

 

a drizzle of coconut oil

1 T. finely diced onion

1/2 cup peanut butter OR other nut or seed butter

1 Tblsp soy sauce OR tamari sauce OR coconut aminos

3 Tblsp rice vinegar OR lime juice

2 tsp sesame oil

1/2 tsp minced garlic (or more)

1/2 tsp honey

pinch of ground ginger

At least 1/4 cup chicken stock, add 1-2 more Tablespoons depending on texture

optional: Sriracha or red pepper flakes to taste

optional: 2 – 4 oz. cooked meat of your choice; chicken, pork, or shrimp

 

Heat the coconut oil in a small saucepan or frying pan. Saute the onions till translucent. Add all the other ingredients except for meat, using just the first 1/4 cup of stock. Stir till well combined and heated through. Add stock a tablespoon at a time till you get the desired consistency. Add the meat and cook till heated through.

Taste, and adjust seasoning if necessary. Stir in the noodles till heated through.

(This dish could easily be made vegetarian by using tofu or some type of pea or bean for the protein, and using vegetable stock in place of the chicken stock.)

Try this soon: it’s quick, easy and delish!

Image by Kitchen Confidante

Jana

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