Peanut Zucchini Noodles
Makes 4 servings
1/4 cup peanut butter
2 tablespoons unseasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons hot water
2 large or 4 medium zucchini, cut into 3- to 4-inch pieces
2 teaspoons olive oil
1 clove garlic, minced
3 carrots, julienned
1 red bell pepper, julienned
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
For sauce, combine peanut butter, vinegar, soy sauce, sugar and red pepper in small bowl. Add hot water; whisk until smooth. Can be made 2 days ahead; store in refrigerator.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one zucchini piece on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 6 and process until blade reaches end of zucchini. Repeat with remaining zucchini.
Heat olive oil in medium skillet over medium-high heat. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, carrots and bell pepper; sauté 3 minutes or until crisp-tender. Transfer to serving bowl. Add 1/4 cup sauce; toss until well blended. Sprinkle with peanuts and cilantro. Serve immediately with additional sauce, if desired.
NOTE For a heartier dish, add grilled chicken strips or shrimp.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*