Vegan Peanut Zucchini Noodles

If you’ve ever stood in front of your fridge wanting something flavorful but not heavy, these peanut zoodles are for you.

This recipe is one of those dependable, back-pocket meals—the kind that feels satisfying without weighing you down. Zucchini noodles keep things light, while a creamy peanut sauce brings that comforting, crave-worthy flavor we all love. No complicated steps, no hard-to-find ingredients, and definitely no hours spent cooking.

Whether you’re easing into more plant-based meals, need a quick weeknight dinner, or just want something fresh that doesn’t feel like a salad, this dish fits right in. It’s simple, flexible, and realistic for real life—because eating well shouldn’t feel like extra work.

1 package of brown rice noodles (udon or pad Thai)

2 medium zucchini, spiralized

½ cup raw cashews

2 tsp. sesame oil

1 tbsp. Worcestershire sauce (a mistake for me, optional for you🤭)

2 tbsp. peanut butter

1 tbsp. Hoisin sauce

½ tbsp. Sriracha sauce or to taste

3 tbsp. soy sauce

½ lime, juiced

1 tsp. minced garlic

1 tsp. minced ginger

Cook brown rice noodles based on instructions on package.

Spiralize the zucchini. Set aside.
Into a large skillet, add the peanut butter, (Worcestershire optional), hoisin sauce, sriracha sauce, soy sauce, lime juice, ginger, and garlic and put the heat on low. Stirring constantly, cook it for about 2 minutes or until the sauce starts to thicken.
At this point, add the cashews, sesame oil, rice noodles, and zucchini noodles. Gently toss the noodles for about 5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to thin the sauce. Serve, garnish, and enjoy.

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