Zucchini Noodle Bowl with Peanut Sauce
This Zucchini Noodle Bowl with Peanut Sauce is a delicious meatless dinner, and this low-carb bowl meal is perfect for summer! This vegan recipe features zucchini noodles tossed with a tasty peanut sauce that’s flavored with Sriracha!
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Even though I recently posted 50 Amazing Zucchini Recipes, a friend keeps bringing me zucchini so I keep experimenting with it. I’ve been having fun with easy-to-make zucchini pasta, and this Zucchini Noodle Bowl with Peanut Sauce was another recipe where I used thin little strips of zucchini as a stand-in for pasta, topped with peanut-Sriracha sauce this time.
I added some diagonally sliced sugar snap peas, thin strips of red bell pepper, cilantro, and a few chopped peanuts, but you could add most any type of raw vegetable that would taste good with a spicy peanut sauce. And even if you’re a meat-eater, I bet you’ll think this vegan zucchini noodle bowl is a tasty and satisfying meal.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- zucchini
- sugar snap peas
- red bell pepper
- green onions
- cilantro (optional)
- peanuts
- Adams 100% Natural Peanut Butter (affiliate link) or other natural peanut butter of your choice
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Sriracha Sauce (affiliate link)
- Sesame Oil (affiliate link)
- Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice
- salt to taste
Do you need Sriracha Sauce for the zucchini noodle bowl?
If you don’t have Sriracha Sauce to use in the peanut sauce for this recipe, any Asian spicy hot chile sauce will work. I’d start with a smaller amount of hot sauce and taste until it’s as spicy as you prefer!
How do you make the Zucchini Noodles?
After I posted this I shared How to Make Zucchini Noodles, showing three methods. Now that I have a Spiralizer (affiliate link) I would definitely prefer that for making the strips of zucchini.
How low in carbs is the zucchini noodle bowl?
This vegan bowl with zucchini noodles has about 11 net carbs per serving, and considering this is a bowl meal that isn’t too bad!
Want more low-carb recipes for Zucchini Noodles?
Check out my round-up of Keto Recipes with Zucchini Noodles for lots more tasty ideas!
How to make Zucchini Noodle Bowl with Peanut Sauce:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I first used my Julienne Cutter to make the zucchini noodles, but now I’d use a Spiralizer (affiliate link).
- Whisk together Tamari or other
- Gluten-Free Soy Sauce (affiliate link), rice vinegar, Sriracha, sesame oil, and sweetener of your choice.
- Microwave the peanut butter just long enough to soften it, then whisk it into the other ingredients to make the dressing.
- Get the sugar snap peas, green onions, and sliced red pepper ready (or whatever vegetables you choose to use.)
- I also used a little chopped cilantro.
- Toss the zucchini noodles with a generous amount of dressing.
- Then put the coated noodles into a serving bowl and top with the sugar snap peas, red pepper strips, green onions, and cilantro (or other vegetables of your choice.)
- Coarsely chop the peanuts; I like dry roasted peanuts for this type of dish.
- Drizzle a little more of the sauce over the vegetables, sprinkle with chopped peanuts, and serve the Julienned Zucchini Vegan Bowl right away.
More Meatless Recipes with Zucchini Noodles:
- Vegetarian Mexican Bowl with Zucchini Noodles
- Mediterranean Zucchini Noodles
- Greek-Style Zucchini Noodles
Zucchini Noodle Bowl with Peanut Sauce
This Zucchini Noodle Bowl with Peanut Sauce is a tasty bowl meal that's perfect when it's too hot to cook.
Ingredients
Ingredients:
- 8 cups julienned zucchini (2 large zucchinis)
- 1 cup diagonally sliced sugar snap peas
- 1/2 red bell pepper, cut in half lengthwise and thinly sliced
- 1/4 cup thinly sliced green onions (or less)
- 1/4 cup chopped cilantro
- 1/4 cup coarsely chopped peanuts
Sauce Ingredients:
- 1/2 cup natural peanut butter
- 3 T soy sauce (see notes)
- 1 T rice vinegar (not seasoned)
- 1 T Sriracha Sauce (more or less to taste)
- 1 T sesame oil
- 2 T sweetener of your choice (see notes)
- salt to taste, optional (I added just a little pinch of salt)
Instructions
- I would use my Spiralizer (affiliate link) to make the zucchini noodles. (See notes for other options.)
- I cut off the ends of the zucchini, then hold it on on end and cut with my julienne cuttter, starting in the middle and going towards the end, moving around that end of the zucchini.
- When you reach the seedy part, turn it over and hold by the other end and do the other half of the zucchini.
- If the zucchini seems fairly wet, I would drain it in a colander while you prep the other ingredients, but I don’t usually need to do this.
- Mix together the Tamari or soy sauce, rice vinegar, Sriracha Sauce, sesame oil, and sweetener of your choice.
- Put the peanut butter in a microwave safe dish and heat in the microwave until it softens, about 15-25 seconds, depending on how powerful your microwave is.
- Whisk the hot peanut butter into the seasoning mixture and let the dressing cool while you prep the other ingredients.
- Slice the sugar snap peas, red bell pepper, and green onion and chop the cilantro and peanuts.
- Put the julienned zucchini into a bowl and toss with a generous amount of dressing, until most of the zucchini is well coated with dressing.
- Divide the coated zucchini into serving bowls and top each one with one-fourth of the sliced sugar snap peas, red pepper strips, sliced green onions and chopped cilantro.
- Drizzle a little more dressing over the vegetables, sprinkle with chopped peanuts and serve immediately.
- If you’re not going to need four servings of this, I would make the dressing, and slice the sugar snap peas, red pepper strips, and green onions. These ingredients could be kept in the fridge until needed but I would julienne the zucchini, chop the cilantro, and chop the peanuts right before serving.
Notes
I would use Monkfruit Sweetener (affiliate link) for this recipe. I used Adams 100% Natural Peanut Butter (affiliate link). Use Gluten-Free Soy Sauce (affiliate link) if needed.
After I posted this I shared How to Make Zucchini Noodles. Now that I have a Spiralizer (affiliate link), I would definitely prefer that.
This recipe created by Kalyn with inspiration from Noodles with Peanut Sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 330Total Fat 25gSaturated Fat 3.9gTrans Fat 0gUnsaturated Fat 18.8gCholesterol 0mgSodium 924mgCarbohydrates 17gFiber 6gSugar 6.4gProtein 14g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener for the dressing and use natural peanut butter (without added sugar) this Zucchini Noodle Bowl with Peanut Sauce would be approved for low-carb and Keto diets and for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Spiralizer Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This zucchini noodle bowl recipe was posted in 2013, and I have made this many times since then. It was last updated with more information in 2024.
16 Comments on “Zucchini Noodle Bowl with Peanut Sauce”
I’m eating this for the third time. I do believe I will be making this every week!
Mahalo, Kalyn💕
So glad you are enjoying it!
Brian, I love the idea of adding some Tamarind paste to this. I'm going to try your version soon!
This was a great one Kalyn! We did 1/3 soy and 1T Tamarind Concentrate paste. One of our new favorites, thanks!
Amanda, so glad you like it.
What a wonderfully unique and beautiful recipe!
Jeanette, I'm thinking I need a spiralizer! Although the little julienne cutter I have works pretty well, especially for how cheap it was!
Love the idea of using zucchini instead of noodles when making peanut noodles. I've got a spiralizer that I use for making zucchini noodles – makes it fun to eat!
Joanne, I hadn't thought of that; love the idea. And the peanut sauce is so good!
I would probably do a mix of zucchini and regular noodles here, but one thing I wouldn't change a bit is the peanut sauce!! The best.
I'm a bit infatuated with them too. So glad you like it!
Love this Kalyn! I have been susbtituting zucchini noodles for everything lately 🙂
Thanks Kevin, I really liked it with the spicy peanut sauce.
What a great way to enjoy some zucchini!
Jacqueline, I think you can't go wrong with peanut butter + noodles! The variations are endless.
We had a pretty much identical dinner tonight, although we had no zucchini and I used crunchy peanut butter in the dressing rather than actual peanuts. Oh and rice noodles to suit Graham. I would have preferred egg noodles myself. I loved it.