Greetings! Sorry for the lag in posts- we just got back from a wonderful week in Bali- keep an eye out for lots of new restaurants reviews in the coming weeks from our adventures there! In the meantime, here is a recipe for the first ever raw recipe to grace our website! I’ve been intrigued by zucchini noodles for awhile now, and while we were in Adelaide there was an abundance of zucchinis in Alex’s mother’s garden, so I jumped at the chance to experiment. Peanut sauce is one of my all time favourite sauces, so I decided to give a homemade version a shot. Here’s what you’ll need for this recipe- confession though, I did the sauce to taste so these are informed guesses in amounts, I would recommend using these as a loose guideline and trusting your tastebuds!
4-5 good sized zucchinis, washed and ends trimmed off
1/4 cup crunchy peanut butter, plus extra tbsp to taste
3 tbsps soy sauce
3 tbsps rice wine vinegar
2 tsps sesame oil
1 tsp palm sugar
1 large clove of garlic, crushed
1/4 small red onion, chopped into large pieces
2 cm cube of ginger, sliced
1-2 birds eye chilies, depending on spice preference
juice of two limes
1/2 bunch of cilantro, washed and chopped
I started by using a mandolin to julienne the zucchini.
Mandolins can be quite dangerous, so always be sure to use the safe guard provided! I julienned the zucchini straight into a large bowl, tossing occasionally to separate.
Once the zucchini noodles were ready, I set about making the sauce.
To begin, I combined 3 heaping tablespoons of peanut butter with 2 tablespoons of soy sauce, along with the garlic, ginger, chilies, palm sugar, juice from one lime and a drizzle of sesame oil. I blended this until smooth, and then added a generous splash of the rice wine vinegar, the rest of the peanut butter and the juice from the other lime. I continued the process of blending, tasting and adding for about five minutes until I had settled on a peanut sauce that I really enjoyed- peanutty, a little bit sweet, tangy and plenty of spice. I didn’t find that the sauce needed any extra salt due to the soy sauce, but if necessary feel free to add some salt and pepper.
However, the peanut sauce was quite thick, so I added about 1/3 a cup of water, and gave the mixture one final blend. The result was a frothy, delicious peanut sauce, just thin enough to coat the noodles nicely.
I tossed the peanut sauce with the noodles, and topped them with some freshly chopped cilantro and a bit of lime.
This is our first completely raw meal, and I absolutely loved it! Definitely one for the raw skeptics (cough Alex cough)- everyone who tried these noodles loved them, and were asking for the recipe. If you’re new to the raw and vegan world, this recipe is a great introduction. Looking forward to making zucchini noodles often in the future, with all sorts of toppings!
Zucchini Noodles with Spicy Peanut Sauce