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The Asian zoodle love affair continues. I’m not ashamed. I’ll proudly shout my love of zoodles from the rooftops. If you haven’t jumped on the zoodle bandwagon, I don’t know what you are waiting for. An invitation, maybe? Okay, cool.
I cordially invite you to stop eating regular, boring, gluten filled noodles and replace them with these ridiculously awesome, healthy zucchini noodles.
There. Now you don’t have an excuse. You have to try zoodles. They are so good and so good for you. Seriously, your jeans will thank you for replacing some of your carb heavy meals with this better for you alternative. In case you have missed them, I have made several delicious recipes featuring this versatile veggie including this Honey Sriracha Chicken Zoodle Bowl recipe and these super simple One Skillet Garlic Parmesan Zoodles. Either one of these recipes will have you singing the praises of the zoodle too.
I’m happily adding this Thai Peanut Chicken Zoodle Bowl to my best of the zoodle list. It is a contender for best zoodle recipe of the year. For real.
So now that you have your official invite let’s get this party started and make some kick ass zucchini noodles.
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Ingredients
- 4 medium sized zucchini
- 4 tablespoons oriental sesame oil, divided use
- 1 cup shredded carrots
- 2 cups shredded cabbage,
- 3 chopped chicken breasts
- 8 green onions, chopped
- 5 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- ¼ cup honey
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 3 tablespoons unseasoned rice vinegar
- 1 tsp sriracha sauce
Instructions
- In a medium bowl, whisk together the soy sauce, ginger, garlic, 2 tablespoons of the sesame oil and rice vinegar.
- Put sauce and chicken into a large freezer bag and let marinate in the fridge for at least 30 minutes, overnight is better though.
- When you are ready to cook the meal spiralize the zucchini.
- Place zoodles in a colander and salt liberally (don't skip this step or you'll get a sticky soggy mess) let sit for 20 minutes then soak up extra moisture with a paper towel.
- While zoodles are sitting heat 1 tablespoon sesame oil in a skillet or pan over high heat and remove chicken from marinade.
- Add chicken and remaining sesame oil to the skillet and saute until no longer pink.
- Add the green onions, carrots, cabbage and zucchini noodles.
- Saute over medium heat for 5 minutes.
- Add in the honey, peanut butter and Sriracha.
- Stir all the ingredients together and cook for an additional 3-5 minutes
- Serve warm. Store leftovers in an airtight container for up to 7 days.
I can’t wait for you to try these! Hope you enjoy them as much as I do! Happy zoodling!
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