Screen Shot 2018-12-17 at 12.00.09 PM.png

Hi!

Welcome to my official website. I’m hitting all the notes on this platform: dining, recipes, travel and lifestyle. Enjoy!

Peanut Lime Zucchini Noodles with Sautéed Veggies

Peanut Lime Zucchini Noodles with Sautéed Veggies

When I lived downtown and was addicted to takeout, I would shell out like $17.50 (plus tip) for a dish at one of my fave macrobiotic restaurants called Souen. The dish I loved was basically mixed veggies with shrimp in a peanut lime sauce. It also came with a cup of brown rice. $17.50. The reason I kept going back for more is because that damn sauce. It was fucking delicious. All their sauces are delicious. But, when I moved uptown and knocked sense into myself that $17.50 isn't an appropriate amount of money to pay for veggies and shrimp, this is the recipe I came up with. You can also serve it with a cup of brown rice if you want to add some carbs. I honestly prefer it with the rice, but I know lots of people are anti-carb, so I wanted to cater to you anti-carbie barbies as well.

Also, I love this sauce so much that I published it as a separate recipe so you can use it on other fun things like rice noodles.... chicken....shrimp....a spoon....

Serves: 2

Ingredients:

Zucchini noodle mixture

  • 2 zucchini, spiralized into noodles

  • 1 ½ cups kabocha squash, cubed

  • ½ cup carrots, chopped

  • 1 teaspoon salt

  • 1 cup water

  • 1 cup broccoli, chopped

  • ½ cup white onion, chopped

  • ¾ cup mushrooms, sliced

  • ¾ cup sugar snap peas

  • Peanut oil

P1220376.jpg

Sauce

  • ¼ cup peanut butter
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 lime, juiced
  • 1 ½ tablespoon peanut oil

Method:

1.     Cut your zucchini into noodles using a julienne peeler or spiralizer.

2.     Drain the water from the noodles with a cheese cloth, sprinkle with salt and let them sit.

P1220383.jpg

3.     Combine 1 teaspoon of salt and 1 cup water in a sauce pan. Heat on high until the water reaches a boil, then add the kabocha squash and carrots. Cook on medium heat for 5-10 minutes, until soft.

4.     Strain the kabocha and carrots and set aside.

5.     Add peanut oil to a large skillet and cook zucchini noodles and vegetables over medium heat for 3 minutes.

6.     Add carrots and cook for another 2-3 minutes, until the vegetables are slightly browned.

7.     Remove the zucchini noodle mixture and mix in the kabocha squash.

8.     In a separate small bowl, mix together the sauce ingredients until smooth.  

9. Mix the peanut lime sauce into the zucchini noodle mixture and serve

Peanut Lime Sauce

Peanut Lime Sauce

Eons Greek Food for Life

Eons Greek Food for Life