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asian zucchini noodle bowls

Asian Zucchini Noodle Bowls with "Peanut" Sauce THM S

Zucchini noodles with chicken and a creamy, umami-filled Asian-style "peanut" sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 3 medium or 2 large spiralized zucchini
  • 1 cup shredded red cabbage
  • 1/2 cup diagonally sliced scallions
  • 1 cup sliced green bell peppers
  • 1 Tbsp. coconut oil
  • 2 cups cooked shredded chicken

Sauce Ingredients

  • 1/2 cup almond butter
  • 1 cup coconut milk
  • 1/3 cup coconut aminos or tamari
  • juice of 2 small limes
  • 2 tsp. sriracha this makes it relatively mild, feel free to add more to taste

Garnishes

  • sprouts
  • jalapenos
  • cashews
  • cilantro

Instructions

  1. Place the zucchini in a colander and sprinkle lightly with salt.  Toss and let drain for about 10 minutes while you chop the other vegetables.  Then, lay the zucchini on paper towels and pat dry to remove excess moisture.

  2. Combine the sauce ingredients in a small saucepan with a whisk.  Heat over medium heat just until it bubbles, then turn to low to thicken for five minutes.

  3. As soon as you turn the sauce down, heat the coconut oil in a large skillet over medium-high heat.  Add the green peppers and scallions and cook about two minutes.

  4. Add the zucchini and cabbage and cook about three minutes more, until the zucchini is hot but still crisp-tender. 

  5. Add the chicken and sauce.  Stir and cook about two minutes to combine and heat through.  Serve with desired garnishes.