Firey Schezwan Peanut and Chili Zucchini Noodles

halfbakedharvest.com

Marie Schembri Santiago

½ pound spaghetti/linguine or sub more zucchini for gluten free if needed

¼ cup creamy peanut butter

¼ cup tahini sesame seed paste

2 tablespoons low sodium soy sauce

2 tablespoons honey use brown sugar if vegan

2 tablespoons lime juice

1 tablespoon hot chili oil*

2 teaspoons toasted sesame oil*

¼ cup coconut milk lite or regular

3 medium size zucchinis spiralized using a veggie spiralizer

½ cup roasted peanuts finely chopped

2 tablespoons toasted sesame seeds

1 cup fresh basil chopped

½ cup fresh cilantro chopped

6 baby bell peppers sliced

1 cup cherry tomatoes halved

1 hot pepper sliced (red or green both work)

Directions at halfbakedharvest.com

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