Spicy Sesame Peanut Zoodles

Here's what you'll need:

• 2 large zucchinis or a store-bought package of zoodles
• 1/4 cup of creamy peanut butter
• 2 tablespoons of rice wine vinegar
• 2 tablespoons of low sodium soy sauce
• 1 tablespoon of toasted sesame oil
• 1 teaspoon of Sriracha sauce
• 1/2 teaspoon of salt
• Chopped peanuts, green onion and sesame seeds for garnish
• Optional: Shredded cooked salmon 

Instructions:

1. (Skip the next two steps if you purchased store bought zoodles.) Trim off the ends of the zucchinis. Using a vegetable spiralizer, cut the zucchini into long thick spaghetti like strips. Take your kitchen scissors and cut the long strands into pieces that are about 7-8 inches long, making them easier to eat.
2. Dry your zoodles by placing them spread out on a layer of paper towels.  Lightly salt and cover with another layer of paper towels. Lightly pat down sandwiching the noodles; then set aside for 20-30 minutes allowing them to dry out access water.
3. Whisk together the peanut butter, vinegar, soy sauce, sesame oil, Sriracha and salt in a large bowl.
4. Add the zoodles to the bowl and toss. 
5. Garnish with peanuts, green onion and sesame seeds. (I topped mine with leftover shredded salmon.)

I found this recipe on The Lemon Bowl and I didn't adjust a thing - it was delicious! This is a healthy thing to whip up for lunch as well as a great side for dinner.