halfbakedharvest4.2
Firey Schezwan Peanut and Chili Zucchini Noodles.
A super tasty lunch
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and keep pasta hot.
2
Meanwhile, combine the peanut butter and tahini in a large serving bowl and whisk until combined. Whisk in the soy sauce, honey, lime juice, hot chili oil, toasted sesame oil and coconut milk.
honey (use brown sugar if vegan)2 tablespoonslime juice2 tablespoons
3
To the bowl, add the zucchini noodles, peanuts, sesame seeds, basil, cilantro, baby bell peppers and tomatoes. Now add the hot pasta. Toss well to combine. The hot pasta should warm the peanut sauce and make it easier to coat the noodles.
fresh basil (chopped)1 cupbaby bell peppers (sliced)6hot pepper (sliced (red or green both work))1
4
Pasta can be served warm or cold. Top with hot pepper slices, basil and peanuts if desired. EAT!
baby bell peppers (sliced)6hot pepper (sliced (red or green both work))1fresh basil (chopped)1 cup
Nutrition Facts
calories
1180 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
5 g
sugar Content
12 g
sodium Content
222 mg
protein Content
15 g
carbohydrate Content
48 g
saturated Fat Content
5 g
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