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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup peanut butter
- 2 Tbsp. rice vinegar (unseasoned)
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1/4 tsp. red pepper flakes
- 3 Tbsp. hot water
- 2 medium zucchini (large or 4, cut into 3- to 4-inch pieces)
- 2 tsp. olive oil
- 1 clove garlic (minced)
- 3 carrots (julienned)
- 1 red bell pepper (julienned)
- 2 Tbsp. peanuts (chopped)
- 2 Tbsp. chopped fresh cilantro
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Directions
- For sauce, combine peanut butter, vinegar, soy sauce, sugar and red pepper in small bowl. Add hot water; whisk until smooth. Can be made 2 days ahead; store in refrigerator.
- Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one zucchini piece on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 6 and process until blade reaches end of zucchini. Repeat with remaining zucchini.
- Heat olive oil in medium skillet over medium-high heat. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, carrots and bell pepper; sauté 3 minutes or until crisp-tender. Transfer to serving bowl. Add 1/4 cup sauce; toss until well blended. Sprinkle with peanuts and cilantro. Serve immediately with additional sauce, if desired.
- NOTE For a heartier dish, add grilled chicken strips or shrimp.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium720mg21% |
Protein11g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber5g20% |
Sugars12g |
Vitamin A180% |
Vitamin C100% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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