These Szechuan noodles are healthy, easy, and delicious. The buckwheat noodles and zucchini noodles are tossed in a fiery peanut sauce that is to die for. Plus this recipe makes a large portion so this is a great dish to share with your friends.

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Szechuan Zoodles [Vegan, Gluten-Free]

Ingredients

  • 20 ounces zucchini noodles
  • 1 pound buckwheat spaghetti, cooked al dente
  • 1/2 cup peanut butter
  • 1/2 cup tahini
  • 1/4 cup liquid aminos
  • 2 limes, juiced
  • 1/4 cup coconut sugar
  • 2 tablespoons hot chili oil
  • 1 tablespoon toasted sesame oil
  • 1/2 cup full-fat canned coconut milk
  • 1/4 cup hot water
  • 1 cup chopped peanuts
  • 1/4 cup sesame seeds
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
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Preparation

  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the sauce by putting the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and 1/4 cup of hot water into your blender.
  5. Mix it up until it's very creamy.
  6. Put the remaining ingredients into the bowl with the noodles.
  7. Add in as much dressing as you like and toss with your hands


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