Peanut Zoodles with Grilled Broccoli

Peanut Zoodles with Grilled Broccoli

This spiralized version of peanut noodles (using zucchini noodles) will satisfy all of your noodle cravings! With grilled broccoli, crunchy edamame, and a creamy peanut sauce, this easy meal is both nutritious and delicious.

Peanut Zoodles with Grilled Broccoli

Satisfy your noodle cravings with zucchini noodles tossed in an addictively tasty peanut sauce, inspired by How Sweet Eats. When I saw Jessica’s recipe, I knew I had to #inspiralizeit, so I made a few tweaks and here we are!

Peanut Zoodles with Grilled Broccoli

Since it’s summertime and our gardens are overflowing with zucchinis (or our CSA baskets are jam packed with them!), I used zucchini noodles as our noodle substitute and because the sauce is thicker here, it’s the perfect complement to zucchini noodles, because the moisture that’s released from the zucchini thins out the thick sauce just enough.

Peanut Zoodles with Grilled Broccoli

The broccoli is grilled for a summertime flavor and so that we don’t have to turn our ovens on! But, if you’re making this and you have no grill or it’s not grill season, you can roast the broccoli at 425 degrees for 20 minutes.

Edamame is chopped (or pulsed in a food processor) for a crunchy, protein-packed topping to these noodles, along with fragrant cilantro and scallions, but you could also add some crushed peanuts for more peanut depth of flavor.

Peanut Zoodles with Grilled Broccoli

And of course, if you like a little more protein and meat with your noodles, you can toss in some finely shredded chicken in with the noodles as you warm them up in the sauce. However you enjoy these noodles, you will love them and they’ll become part of your meal rotation!

Peanut Zoodles with Grilled Broccoli

4 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2-3 cups broccoli florets
  • olive oil
  • garlic powder
  • salt and pepper
  • 2 medium zucchinis
  • 1 red bell pepper
  • ½ cup frozen edamame beans
  • 3 tablespoons sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon freshly grated ginger
  • 1/3 cup creamy peanut butter
  • ¼ cup low sodium soy sauce
  • ¼ cup warm water
  • 1/2 tablespoon sriracha if you want spice!
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 3 scallions thinly sliced
  • 1 handful cilantro


  • Place the broccoli on a heated grill at 450 degrees for 10-15 minutes, tossing every 5 minutes.
  • While the broccoli is grilling, spiralize your zucchinis on Blade D and your bell pepper on Blade A. Trim all of the noodles. Cook your edamame per your preference (in a small pot with a bit of boiling water or in the microwave) and place in a food processor or chop by hand until chunky and chopped.
  • Then, prepare your sauce. In a large pot, heat the sesame oil over medium high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the peanut butter, soy sauce, water, sriracha (if using), lime juice, and honey. Stir until smooth and then add the zucchini noodles and red bell pepper and stir together to warm through to al dente, about 3 minutes.
  • Using tongs, divide the noodles into bowls and set the sauce aside. Top with broccoli, scallions, cilantro, and edamame. Serve immediately and expect some wateriness from the zucchini noodles.

Recipe Notes

Originally inspired and adapted by

with love, Ali

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Recipe Rating


  • Thank you Ali, this was amazing. I also added shrimp and marinated it in the sauce, so yummy!
    • That sounds incredible! We're so glad you enjoyed it!
  • Love to try your peanut husband won’t eat it....... How many servings would you calculate this toe be? Since it is only going to be for me... Thx!
    • Hi, Wendy! You'll love them. While we do not calculate this anymore, you can enter the ingredients into any tracker and it will give you a more accurate idea!
  • How many servings in the broccoli zucchini peanut noodles ?
    • If you plug the ingredients into a tracker you'll be able to have an accurate number!
  • I made this last night, and while I did really enjoy it (the sauce is so good and easy!) I do think the Zoodles are better substituted for real noodles instead. They made the dish too watery and honestly not substantial enough (it’s crazy low cal). That being said if you’re looking for something really light, this would be perfect!
    • Thank you for your honest review!! If you find yourself struggling with watery zoodles, we have tips to help:
  • How many servings is this recipe? Not looking for nutritional values thanks!!!
  • This was my first try of zoodles, and a big success! My husband didn't realise they weren't noodles until I told him. I don't have a spiraliser, so I just potato peeled the courgettes, worked absolutely fine. I love that you can easily substitute some other veg depending on what you have in. My only niggle is the "spice". I'd noticed it was halved from the original, so I used the full 1/2tbsp sriacha. If you actually like spice you can definitely use more. I'll probably chuck a chilli in with the garlic and ginger next time - and there definitely will be a next time! Thank you :)