Zucchini Noodle Bowl with Creamy Peanut Coconut Sauce

This easy zucchini noodle bowl is perfect for those days when you don’t have too much time to cook dinner. This recipe works well with any noodles.

Peanut Coconut Sauce:
4 TBS creamy peanut butter
½ cup + 1 TBS (135ml) coconut milk
⅓ cup (80ml) water
2 tsp low-sodium tamari sauce (or soy sauce if not gluten free)
1 tsp to ½ TBS lime juice (optional)

Noodle Bowl:
1½ TBS olive oil, divided
1½ lbs (680g) zucchini
1 lb (450g) lotus root, peeled and thinly sliced
½ lb (225g) snow peas
¼ lb (115g) shiitake mushrooms, rinsed and sliced
1 medium red pepper, seeded and thinly sliced
¼ lb (115g) fried tofu (optional)
salt, to taste

Optional Toppings:
green onions, sliced
red pepper flakes
black sesame seeds

View the full recipe at Healthy Nibbles & Bits →