Firey Szechuan Peanut Chili Zucchini Noodles

There are days when I crave something vibrant and full of bold flavors, and that’s when I turn to my go-to dish: Firey Szechuan Peanut Chili Zucchini Noodles. The combination of spices, creamy peanut butter, and the crunch of fresh veggies creates a symphony of textures and tastes that dances on your palate. Imagine it: it’s a warm evening, and the smell of garlic and spices fills the air as I whip this up in my kitchen. My friends gather around, and the laughter and chatter only amplify the deliciousness of this dish. Each bite brings a wave of flavor, making it a perfect companion for outdoor dinners or cozy nights in.

Ingredients Required for Firey Szechuan Peanut Chili Zucchini Noodles

The philosophy behind the ingredients in Firey Szechuan Peanut Chili Zucchini Noodles is all about balance. We bring together hearty and light, spicy and creamy, creating a dish that’s not only satisfying but also fresh. The star players here are the zucchini and the peanut butter, which pair beautifully to create a delightful texture.

• 1/2 pound spaghetti/linguine or sub more zucchini for gluten-free if needed: The base of this dish, providing hearty noodles that soak up the sauce beautifully.
• 1/4 cup creamy peanut butter: Adds richness and a nutty flavor that complements the spice.
• 1/4 cup tahini: Introduces a deeper nutty flavor, enhancing the creaminess of the sauce.
• 2 tablespoons low sodium soy sauce: A must for the umami depth, it ties all the flavors together.
• 2 tablespoons honey: Adds a touch of sweetness to balance the heat from the chili.
• 2 tablespoons lime juice: A burst of acidity that brightens up the dish.
• 1 tablespoon hot chili oil: Infuses the dish with a kick that makes it irresistible.
• 2 teaspoons toasted sesame oil: Adds a wonderful aroma and enhances the overall flavor profile.
• 1/4 cup coconut milk: Provides creaminess while keeping the dish light.
• 3 medium size zucchini spiralized using a veggie spiralizer: A fantastic low-carb substitute for traditional noodles.
• 1/2 cup roasted peanuts finely chopped: Adds crunch and additional nutty flavor.
• 2 tablespoons toasted sesame seeds: A final touch of crunch and flavor.
• 1 cup fresh basil chopped: Offers a refreshing herbal note.
• 1/2 cup fresh cilantro chopped: Adds brightness and a distinct flavor.
• 6 baby bell peppers sliced: A sweet crunch that complements the spicy sauce.
• 1 cup cherry tomatoes halved: Adds juiciness and sweetness.
• 1 hot pepper sliced (red or green both work): For those who really want to turn up the heat!

The Process for Making Firey Szechuan Peanut Chili Zucchini Noodles

Making Firey Szechuan Peanut Chili Zucchini Noodles is a joyful process that brings the kitchen to life. You’ll see vibrant colors and smell the incredible aromas as everything comes together. Follow these steps to create a dish that’s sure to impress!

1. Bring a large pot of salted water to a boil. Carefully add the spaghetti or linguine and cook until al dente, usually about eight to ten minutes. Keep an eye on it! The pasta should be firm yet cooked through. Once done, drain the pasta, but remember to keep it hot by covering it with a lid or placing it back in the pot briefly.
2. In a large serving bowl, combine the creamy peanut butter and tahini. Use a whisk to mix them until they form a smooth paste. The texture should be creamy and well-blended, with no lumps. This combination will serve as the base of your sauce, so make sure it’s beautifully combined.
3. Next, whisk in the low sodium soy sauce, honey, lime juice, hot chili oil, toasted sesame oil, and coconut milk. Take your time here—each ingredient plays a crucial role in building flavor. The mixture should become a luscious, creamy sauce that has a hint of sweetness and spice.
4. Now, it’s time to add the star of the show: the spiralized zucchini noodles. Gently stir them into the sauce until they’re well coated. The sauce should cling to the noodles beautifully, creating a luscious appearance. Make sure every strand gets a bit of that flavorful goodness!
5. Next, add the roasted peanuts, toasted sesame seeds, chopped fresh basil, and fresh cilantro. These ingredients bring freshness and crunch to the dish. Stir them in gently so they’re well-distributed throughout the noodles.
6. Now, toss in the sliced baby bell peppers and halved cherry tomatoes. They bring a pop of color and freshness that balances the richness of the sauce. Don’t be afraid to get your hands in there for a gentle toss, ensuring everything is well-combined.
7. Finally, add the hot pasta to the bowl and toss everything together again. The heat from the pasta will warm the sauce, making it easier to coat the noodles beautifully. You want everything to be nicely mixed and heated through.
8. Once combined, taste and adjust any seasonings if needed. You might want a little more lime juice or a dash more chili oil for extra heat!
9. Your Firey Szechuan Peanut Chili Zucchini Noodles can be served warm or cold, depending on your preference. If desired, top with additional slices of hot pepper, fresh basil, and more crushed peanuts for an extra crunch.
10. Dig in and enjoy! This dish is not just a meal; it’s an experience packed with flavor and texture that you won’t forget.

Ways to Adapt This Recipe

There are several ways to make Firey Szechuan Peanut Chili Zucchini Noodles your own! Here are a few ideas to consider.

• Storage: To store leftovers, place them in an airtight container in the refrigerator. They can last for up to three days. Just remember that the zucchini may release moisture, so it’s best to consume them sooner rather than later.
• Freezing: While it’s not recommended to freeze zucchini noodles, you can store the sauce separately. Freeze the sauce in ice cube trays for easy use later.
• Pairing: Serve this dish with a side of steamed broccoli or a simple garden salad to balance the rich flavors.
• Add Proteins: If you’re looking to add protein, consider tossing in some grilled chicken or shrimp for a heartier meal.
• Vegetarian Option: For a vegetarian twist, substitute honey with maple syrup for a completely plant-based dish.
• Fresh Herbs: Experiment with different herbs like mint or parsley to add unique flavors.

What to Serve With Firey Szechuan Peanut Chili Zucchini Noodles

When it comes to serving Firey Szechuan Peanut Chili Zucchini Noodles, you have a plethora of options to elevate your meal.

• Grilled Veggies: Pair this dish with grilled vegetables for a smoky flavor contrast.
• Rice Dishes: Serve over a bed of fluffy jasmine rice for a more filling meal.
• Crusty Bread: A slice of crusty bread is perfect for mopping up the delicious sauce.
• Seasonal Salads: Complement your noodles with a refreshing salad featuring seasonal greens and a light dressing.
• Casual Gatherings: This dish is excellent for potlucks or casual gatherings as it’s easy to prepare and can be served cold.
• Picnics: Its portability makes it a great option for picnics, as it can be enjoyed at room temperature.
• Meal Prep: Ideal for meal prep, you can pack servings in containers for easy lunches throughout the week.

FAQ

Conclusion

In summary, Firey Szechuan Peanut Chili Zucchini Noodles is a vibrant and flavorful dish that brings together the best of Asian-inspired cuisine with fresh ingredients. It’s a perfect blend of spicy, creamy, and crunchy textures that will satisfy your cravings. I encourage you to try this recipe and experience the deliciousness for yourself. It’s a dish that you’ll love to share with friends and family, making it a great addition to any meal plan.

Firey Szechuan Peanut Chili Zucchini Noodles

The ultimate comfort food that satisfies your craving for bold flavors. Firey Szechuan Peanut Chili Zucchini Noodles combines creamy peanut sauce with fresh veggies for an easy weeknight dinner. You won't want to miss out on this delicious dish!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 pound spaghetti/linguine or sub more zucchini for gluten free if needed
• 1/4 cup creamy peanut butter
• 1/4 cup tahini sesame seed paste
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey use brown sugar if vegan
• 2 tablespoons lime juice
• 1 tablespoon hot chili oil
• 2 teaspoons toasted sesame oil
• 1/4 cup coconut milk lite or regular
• 3 medium size zucchinis spiralized using a veggie spiralizer
• 1/2 cup roasted peanuts finely chopped
• 2 tablespoons toasted sesame seeds
• 1 cup fresh basil chopped
• 1/2 cup fresh cilantro chopped
• 6 baby bell peppers sliced
• 1 cup cherry tomatoes halved
• 1 hot pepper sliced (red or green both work)

Equipment

• Large Pot
• Baking Sheet
• Whisk
• Chef's Knife

Method

 

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and keep pasta hot.
2. Meanwhile, combine the peanut butter and tahini in a large serving bowl and whisk until combined. Whisk in the soy sauce, honey, lime juice, hot chili oil, toasted sesame oil and coconut milk.
3. To the bowl, add the zucchini noodles, peanuts, sesame seeds, basil, cilantro, baby bell peppers and tomatoes. Now add the hot pasta. Toss well to combine.
4. The hot pasta should warm the peanut sauce and make it easier to coat the noodles.
5. Pasta can be served warm or cold. Top with hot pepper slices, basil and peanuts if desired. EAT!

Notes

• If you do not have hot chili oil: Just add 1 tablespoon oil (peanut, sesame or olive) + 1-2 teaspoons crushed red pepper flakes.
• If you do not have toasted sesame oil: Just add peanut or sesame oil in its place, but the toasted sesame oil adds SO much great flavor.
• If you do not have a spiralizer: Just thinly slice the zucchini into matchsticks.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.