Spicy Schezwan Zucchini Noodles with Peanuts and Chilis

My mom was the neighborhood piano teacher after she retired. One of her students was Chinese, her grandparents migrated here from China. They really liked my parents and somehow learned that I love Schezwan foods.  I love the spices and the flavors. So the grandmother would cook a meal for me whenever I visited my parents. I’m not sure that I’ll ever come close to duplicating anything that she cooked but that isn’t going to stop me from trying.

This dish is very quick and easy to make. It takes about 20 minutes and is delicious hot or cold. The recipe here makes about four servings which means leftovers in our house. You might want to make enough to have lunch on Tuesday.

Spicy Schewan Zucchini Noodles

Ingredients:

• 1/4 cup creamy peanut butter
• 1/4 cup tahini (sesame seed paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey (brown sugar will work if you’re 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 of choice, sliced and seeded if you want less heat
• 1 avocado sliced (optional)



Instructions:

Combine the peanut butter and tahini in a large serving bowl and whisk until combined. Then whisk in the soy sauce, honey, lime juice, hot chili oil, toasted sesame oil and coconut milk.

Add the zucchini noodles, peanuts, sesame seeds, basil, cilantro, baby bell peppers and tomatoes.

Toss well to combine. Serve with sliced avocado to cut the heat.

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