Zuccini Noodles with Peanut Sauce

 

I got a new gadget and have been dying to use it. I have a million kitchen gadgets, but I sure didn't have this one.  I have been wanting to try and make zucchini ribbons or "noodles" for ages now because they are healthy and fun alternative to pasta, and plus they look really neat. Its a Julienne peeler. If you don't have one, now is the time to get one.

I was amazed at how easily the Julienne peeler sliced up my veggie noodles.

To turn these veggies into noodles I blanched them just before serving. Now for the rest of this recipe. 

I had gone out to the garden and picked the carrot, zucchini and cilantro. Trimmed up the 2 chicken breasts and grabbed the toasted sesame seeds out of the cupboard. I am on a roll now.

I seasoned the chicken with sea salt and black pepper. Just flip them suckers over and do the same thing. Slap them on a baking sheet and throw them in a 375 degree oven for 20 min. or until the juices run clear. I hate over cooked chicken, so I usually mash them down so they are uniform in thickness.

Now for the Deliciousness. Once you have tasted this you will want it on everything! You will want to drink it (will maybe not).  Peanut butter in a bowel, add the soy sauce, vineager, sesame oil, garlic (oh lots of garlic), sugar and some H20.

It goes from this to:

To this. Go a head, stick your finger in and just taste it. Yum.

Now just assemble and dig in.

Let me know what other ideas you have for the sauce, or the noodles. I was thinking even some kind of red sauce or adding some spice to the peanut sauce.

Enjoy!

Zucchini Noodles with Chicken and Peanut Sauce

 

Ingredients:

2 cooked chicken breasts, either boiled or pan-fried
4-6 medium-sized zucchini and summer squash
2 large carrots
About 1/4 cup chopped cilantro
About 1-2 tbsp sesame seeds
Peanut Sauce:
1/2 cup peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic (or more)
1/2-1 tsp granulated sugar (depending on taste)
At least 1/4 cup water, add 1-2 more tablespoons depending on texture
Scallions
Toasted sesame seeds

Directions:

First, prepare your chicken breasts by either shredding the chicken (if you prefer to boil it) or by dicing it (if you prefer to pan-fry it). I like baking it. Set the chicken aside.
Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.

Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.

Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with diced or shredded chicken, then the peanut sauce, and chopped cilantro, scallions and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).