Spicy Peanut Zucchini Noodles : Vegan AF

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Spicy Peanut Zucchini Noodles : Vegan AF

“Hello! How are you?”

This is what I usually think of when I try to write a blog post. I think it’s clear I am not the best blogger out there, but I can say I am the best procrasti-blogger out there! Having said that, this recipe has been the current Kim Kardashian of my IG as of late and I have been meaning to post this AGES ago, but being the procrasti-blogger that I am, I am posting it right now. Yes. I know. I am sorry.

Also, I am sorry for the complicated looking blog I have here. I am trying to look for someone to help me fix my blog. If you can, please email me thefluffyvegan @ yahoo dot com (beware bots!) hehe.

A few things about this recipe:

-You can substitute the pasta with seriously any type of noodle you desire. Whether it’s zoodles to caroodles (spiralized carrots) to rice noodles, you get my point.

-IF you are going to go raw with your noodles, I suggest you heat up the sauce before hand, as the pasta I used went into the whole mixture of ingredients INSTANTLY after I boiled them, which is what I suggest in the recipe. Just a heads up: it will not mix well if you do not follow this tip.

-You really don’t need the filipino fried corn chips. I added it because of the extra crunch. You can easily use more roasted peanuts or use your favorite chips because you should be really fusion like me :).

The last and best thing I would like to say is that I adapted this recipe from Tieghan from Half Baked Harvest. She is like GOALS to me. Haha! I cannot give all the credit to myself, Tigehan is a genius and her recipe is vegan friendly. I just changed a few to my version to my liking. PLEASE CHECK HER OUT!! I love her!! T

 Spicy Peanut Zucchini Noodles (serves 3-5)
 (Adapted from Half Baked Harvest)   
Ingredients:
  • 1/2 pound spaghetti (sub with zucchini for a healthier option)
  • 3 tbsp soy sauce
  • 2 tbsp date syrup (or preferred sweetener)
  • 3 tbsp lemon juice
  • 1 tbsp hot chili oil (or 2 tsp red pepper flakes)
  • 1/4 cup peanut butter
  • 1/4 cup tahini
  • 2 tbsp sesame oil
  • 1/4 cup coconut milk
  • 3 zucchini, spiralized
  • 1 cup fresh parsley, chopped
  • 1/2 cup cilantro, chopped
  • 8 oz tofu, cubed, baked
  • 2 green or red bell peppers, sliced
  • 1 1/2 cup cherry tomatoes, halved & grilled
  • toasted sesame seeds
  • diced fresh jalapeƱos
  • 1/4 cup roasted peanuts, finely chopped 
  • 1/2 cup filipino fried corn (optional)
  • drizzle of white truffle oil (optional, but lovely addition)

    Directions:
  1. In a pot of hot boiling water, cook the pasta according to the package. Once done, drain and set aside. 
  2. Meanwhile, combine soy sauce, date syrup, lemon juice, hot chili oil, peanut butter, tahini, sesame oil, and coconut milk in a large bowl and mix until well combined.
  3. With the same bowl, add the spiralized zucchini, pasta, parsley, cilantro, tofu, bell peppers, cherry tomatoes, sesame seeds. Top with fresh jalapeƱos, peanuts, filipino corn, and a drizzle of white truffle oil and enjoy hot or cold!

Krystle xx

0 Comments

  1. My girlfriend is all about tofu lately and I think she will dig this recipe, thanks! – the cherry tomatoes in the photo look just perfectly cooked, how do you get them like that?

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