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!
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.
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.
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
Ingredients
- 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
Instructions
- 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.
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