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Lunch · Asian-inspired

Zucchini Peanut Noodle Bowl

Zucchini ribbons are best cooked briefly so they stay lively rather than watery. A savoury peanut-lime dressing and crisp vegetables turn them into a fast bowl with plenty of texture.

Prep
18 min
Cook
8 min
Total
26 min
Yield
Serves 2
QuickBowlTrending-style

Make it

Method

  1. Whisk peanut butter, citrus juice, soy, ginger and 2 tablespoons warm water into a pourable dressing.

  2. Heat oil in a wide pan and stir-fry bell pepper for 90 seconds.

  3. Add zucchini ribbons and toss over high heat for only 1–2 minutes.

  4. Remove from heat, fold through dressing and spring onion, and serve before the zucchini releases water.

Kitchen notes

  • Salt only after cooking because early salt draws water from zucchini.
  • Use tahini or seed butter when peanuts are unsuitable.

From the Growmine catalog

Featured produce

Green ZucchiniView current product →Spring OnionView current product →

Product links appear only for items currently ready in the public market. Availability, pack size and price may change with the season.

Before you cook

Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.