Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce

Directions

Use a Julienne Cutter, Mandoline Slicer, or even a grater to make the zucchini noodles. I cut off the ends of the zucchini, then hold it on on end and cut with my julienne cuttter, starting in the middle and going towards the end, moving around that end of the zucchini. When you reach the seedy part, turn it over and hold by the other end and do the other half of the zucchini. If the zucchini seems fairly wet, I would drain it in a colander while you prep the other ingredients, but I don’t usually need to do this. Mix together the Tamari or soy sauce, rice vinegar, Sriracha Sauce, sesame oil, and sweetener of your choice. Put the peanut butter in a microwave safe dish and heat in the microwave until it softens, about 15-25 seconds, depending on how powerful your microwave is. Whisk the hot peanut butter into the seasoning mixture and let the dressing cool while you prep the other ingredients. Slice the sugar snap peas, red bell pepper, and green onion and chop the cilantro and peanuts. Put the julienned zucchini into a bowl and toss with a generous amount of dressing, until most of the zucchini is well coated with dressing. Divide the coated zucchini into serving bowls and top each one with one-fourth of the sliced sugar snap peas, red pepper strips, sliced green onions and chopped cilantro. Drizzle a little more dressing over the vegetables, sprinkle with chopped peanuts and serve immediately. If you’re not going to need four servings of this, I would make the dressing, and slice the sugar snap peas, red pepper strips, and green onions. These ingredients could be kept in the fridge until needed but I would julienne the zucchini, chop the cilantro, and chop the peanuts right before serving.