You won’t miss the carbs in this delicious meal. It’s very flavorful, colorful, simple to make and healthy. Not to mention its great the next day served cold straight from the refrigerator! The vegetables are julienned and quickly blanched in boiling water, then served with some shredded chicken and an easy-to-make peanut sauce.
The vegetables can me julienned the old fashioned way (ain’t nobody got time for that!), or a mandolin. Or you can pick up this little gem! Behold the julienne peeler…
I requested one for Christmas a couple of years ago after discovering this recipe, and hubby pulled through. Its such a cool tool. One “peel” and you’ve got your first row of perfectly julienned veggies. It can be used for recipes like this, or I’ve used it to julienne zucchini and yellow squash, which I sautéed with a little butter, olive oil, salt and pepper for a quick delicious side dish.
Zucchini, Carrot & Squash Noodles with Chicken & Peanut Sauce
2 cup cooked chicken shredded (I use a rotisserie chicken)
4-6 medium-sized zucchini and summer squash
3 large carrots
About 1/4 cup chopped cilantro, for garnish
About 1-2 tbsp sesame seeds, for garnish
1/2 cup natural creamy peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp granulated sugar
At least 1/4 cup water, add 1-2 more tablespoons depending on texture
Make the peanut sauce by whisking the peanut butter, soy sauce, rice vinegar, sesame oil, garlic, sugar and 1/4 c water in a medium bowl. (I like to heat up the peanut butter in the microwave a few seconds to help it mix with the other ingredients.) Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.
Next, prepare the zucchini, squash, and carrot ribbons by using a mandoline or your julienne peeler. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. Bring a large pot of water to a boil and add the carrots first for 2-3 min. Stirring a few times to ensure even blanching. Then add the zucchini and squash to the pot for another 1-2 minutes (it gets tender very quickly). Again stirring. Drain the hot water off of the vegetables, and immediately add cold water to stop the cooking. Repeat this as necessary to cool off the vegetables.
To serve, place some of the vegetable noodles in a bowl and top them with shredded chicken, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).