This dish is reminiscent of a dish called Dan Dan Noodles that a friend brought to an annual Labor Day cookout that we all attended in years past. It was a spicy noodle dish with a peanut sauce. Zucchini “zoodles” fill in for the pasta in this version of the dish.
2 medium zucchini, spiralized into spaghetti-like strands
1 tsp. canola oil
1 tsp. minced garlic
1/2 tsp. minced fresh ginger root
kosher salt, freshly ground pepper
1/4 cup peanuts
sesame oil (drizzle) and 2 scallions (chopped) for garnish
3 TBS creamy peanut butter
3 TBS hot water
3 TBS soy sauce
3 TBS canola oil
2 tsp. honey
1 tsp. Sriracha
1 TBS rice wine vinegar
1. Spiralize the zucchini into spaghetti-like strands. Trim into manageable lengths. Place in a colander for at least 10 minutes to drain off some of the liquid. A bit of salt will help this process.
2. While the zucchini is draining, make the sauce. Start with the peanut butter in a bowl or glass measuring cup. Whisk thoroughly after the addition of each of the following ingredients, so that your end product is very smooth. Set aside.
3. Squeeze the juice out of the zucchini. Let rest on a paper towel.
4. Heat the teaspoon of oil in a sauté pan. Add the garlic and ginger. Cook very briefly until fragrant. Add the zoodles. Toss for a couple of minutes to coat with the oil and garlic/ginger mix. Season with salt and pepper.
5. Add about 1/3 of the sauce and continue to toss the zucchini strands until everything is coated and hot. Add the peanuts and toss again. Use your judgement as to how much sauce to use. You want things just coated; not drowned. Extra sauce is good to have and will keep well for a few days.
6. Drizzle some sesame oil on the finished dish, along with some chopped scallions.
Note about extra sauce:
There will be more sauce than you need for 2 zucchini. You’ll have plenty for a double recipe, or if you decide that you want to add some actual noodles to the dish.