This is a lighter, lower calorie version of sesame noodles that uses a vegetable spiralizer to create the ‘zoodles’ or zucchini noodles.

Ingredients for noodle mixture

• 4 zucchini, spiralized (I love my Paderno spiralizer!)
• 1 TBSP olive oil
• 2 cups fresh mushrooms, sliced (I used a mixture of baby bella, shitake, oyster)
• 2 cloves garlic, minced
• 2 TBSP chopped peanuts
• 2 TBSP sesame seeds, toasted

 Ingredients for Sesame Sauce

• ¼ cup soy sauce (reduced sodium)
• 2 TBSP rice vinegar
• 2 TBSP peanut butter (crunchy)
• 2 TBSP sesame oil
• ½ – 1 tsp red pepper flakes

1) Whisk together all ingredients for Sesame Sauce and set aside.

2) Heat olive oil in large skillet, add mushrooms and garlic and sauté until soft and golden.

3) Add zucchini noodles to skillet and cook briefly for 3 – 4 minutes just until softened. Remove from heat and spoon off any fluids released by zucchini.

4) Pour sauce over noodles and mix thoroughly.

5) Top with chopped nuts and toasted sesame seeds and enjoy!

NOTE: Feel free to add protein by mixing any of the following in before serving: cubes of tofu, edamame beans, pieces of cooked chicken, shrimp, beef, pork, or fish.