Zoodles with Pow Pow Peanut Sauce by Brisia@bridgingpalates
With a name like Pow Pow Peanut Sauce you can’t go wrong. I can really eat spoonfuls of this sauce and drown my noodles in it. I just cant get enough and am enticed by the symphony of flavors, bringing together the freshness and harmony of textures! Your senses will surely be tickled and best of all this dish is healthy, vibrant and loaded with nutrition!
Get creative and enjoy this sauce with homemade spring rolls, chicken and tofu skewers or poured over any noodle or zoodle dish you wish! Enjoy!
Makes 2 large servings
Shiitake Zoodles with Pow Pow Peanut Sauce
3 Large Zucchini
1 carrot (grated)
* Wildwood baked tofu (teriyaki flavor) cut into cubes
1 heaping cup sliced shiitake mushrooms
1 1/4 cup thinly sliced red cabbage
1 celery stalk sliced or cubed
2 large shallots or 1/4 of a medium size onion
2-3 Tbsp olive oil
Garnish with
3 sprigs green onion chopped
1/2 cup fresh cilantro
Handful of roasted peanuts
Lemon slices
Pow Pow Peanut Sauce
1/4 cup grated ginger
1/4 cup rice vinegar
3 Tbsp creamy peanut butter
2 Tbsp maple syrup
2 tsp Braggs liquid amino acids
1 Tbsp Nutritional yeast
1 Tbsp water
Pinch of salt
To make the Zoodles
-If you don’t have a spiralizer, mandoline or julienne peeler, using your knife to make the zoodles is easy enough but will take extra time. Take your sharpened knife and cut the ends off of the zucchini. Make strips by cutting lengthwise as thin as you can. Julienne each strip.
You can either lightly steam the zoodles, or sauté them over stove top. I like to steam my veggies but sautéing them is great too! Just add a little oil to the pan if you are sautéing. Remove from heat when they have just softened, (no more than a minute or two) and are a bright green. If steaming let them drain in a colander. Set aside.
Veggie Stir Fry
On medium flame, heat 2 tablespoons of olive or coconut oil in your pan. Add your tofu and pan fry so top and bottom are golden crispy. Remove from heat and set aside.
In the same pan add your shiitake mushrooms. Once shiitakes have softened and turn a darker brown add a splash or two of Braggs Liquid Amino Acids and stir for another minute. Remove from heat.
Add the remaining tbsp of oil, and throw in your shallots and a pinch of salt and stir for another minute. Stir in you carrots, celery and red cabbage. Cook for a minute or so, just to slightly soften up veggies. Turn heat off.
To make the sauce
- In a blender throw in all the pow pow peanut sauce ingredients. Blend to a creamy smooth consistency.
Assemble each plate with the zoodles on bottom, and mix in the peanut sauce. Add on your veggie stir fry and garnish with the green onions, cilantro, peanuts and a splash of fresh lemon juice! Yum!
