These zucchini and bell pepper noodles with peanut sauce will fill you up, and won’t leave you missing carby noodles from regular pasta! And don’t forget the teriyaki chicken!
Dish Count :: 1 Mandoline, 1 Mixing Bowl
Dear Lawdddd in heaven just get me through today. It’s Friday, and I just need to get through 4 o’clock, beer thirty, and to the local “Rainier conference room” get myself a sudsy agenda for the afternoon with my construction worker cohorts. We have had A. Week.
Ben is done, or DDFD (done done effin’ done) with the semester today, and we are both chomping at the bit for the clock to strike so we can celebrate and breathe a sigh of relief for another week, and semester to hit the books. We’ve both reached critical mass and are heading east of the mountains for the day tomorrow to see our beloved Eastern Washington and get a little space.
You know, because Ben finds the lush green trees of Seattle to be too claustrophobic. Weirdo.
It’s spring and the sun is shining, and we are both excited to just get out of town, even for the day. It may not be all the way to our beloved Palouse – but it’s still a day to spend together. We love going for drives and it’s not out of the realm of possibility for us to drive five ours to just drive five hours to go get an ice cream cone and come home.
Crazy? Sure. But quality time with your hunny, it is that!
And right now, with our schedules the way they are – balancing full time jobs between the two of us, him still in school working on his BSN, me working on this blog, and us trying to manage a home and me having some sort of a social life – there isn’t much left for just the two of us. So I’ll take any little bit I can get with him.
Be sure to follow us on Instagram – Huck will be coming along, too. Natrually! It’s our version of the Griswold Family Vacation… oh dear.
Zucchini and Bell Pepper Noodles with Peanut Sauce
- 2 Medium Zucchini
- 1 Red Bell Pepper, halved and seeded
- 2 tsp Salt - for wilting zucchini
- 1/2 c. Smooth Peanut Butter
- 1 Tbsp. Low Sodium Soy Sauce
- 1 Tbsp. Honey
- 4 Tbsp. White Whine
- 1 tsp. Rice Vinegar
- 1″ Ginger Root, finely minced
- 1 tsp. garlic, minced
- 2 Tbsp. Cilantro, chopped
With your mandoline, or spiralizer vegetable noodle maker, outfitted with ribbed slicers. Slice zucchinis and red bell peppers through mandoline. Places ribbons of zucchini and pepper into a mesh strainer over a bowl. Sprinkle with 2 teaspoons of salt. And place in the fridge. This will help extract additional moisture from the "noodles".
While they "noodles" are wilting (so to speak), whisk together the remaining ingredients together in a bowl to create the peanut sauce.
When the 30 minutes are up, remove the "noodles" from the fridge. Rinse the salt from the noodles with cold water and pat dry with a paper towel. Pour the noodles into the bowl with the peanut sauce and toss to combine. Serve immediately.
Serve with freshly grilled teriyaki chicken if desired.