Zucchini noodles are tossed in an Asian sesame sauce for easy meal prep that can be eaten hot or cold.
Last week, I shared with you my recipe for Sesame Noodles. With the continued warm weather we’ve been experiencing, I’ve been eating these noodles quite a bit. They are easy to make and are meant to be enjoyed cold or at room temperature, making them the perfect spring and summer dish.
To make them a little lighter, I decided to pair them with zucchini noodles instead of regular noodles. You still have all the flavors of the sauce, but without as many carbs.
This dish makes a great weekly meal prep because you don’t even need to reheat it if you don’t want to. The noodles can be eaten cold. Or, you can briefly reheat the zucchini noodles before tossing them in the sauce if you want something more room temperature.
Recipes Notes
- This recipe makes extra sauce. You do not need to use all the sauce, but I wanted to make sure there was enough to pack away into containers for each serving of noodles. You can then add as much sauce as you wish based on personal preference.
- I recommend that you store the sauce separately and add them to the zucchini noodles right before eating. For photo purposes, I already tossed the noodles in the sauce but they will store better separately.
- I use these Meal Prep Containers* and this spiralizer.*
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Sesame Zucchini Noodles Meal Prep
Ingredients
- 4 medium zucchini spiralized
- 1 tbsp olive oil
Sesame sauce
- 5 tbsp toasted sesame oil
- 2 tbsp seasoned rice vinegar
- 4 tbsp low sodium soy sauce
- 4 tsp minced garlic
- 2-3 tsp sriracha
- 2 1/2 tbsp creamy peanut butter
- 2 tsp Chinese sesame paste optional
- 3 tsp toasted sesame seeds
Instructions
- Add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles.
- In a medium bowl, add in all sesame sauce ingredients. Whisk until sauce is uniform (except for the garlic). Taste sauce and adjust as needed.
- Add zucchini noodles to meal prep containers. Sprinkle toasted sesame seeds over zucchini. Pour sauce into four small sauce containers. Store in fridge until ready to eat. When ready to eat, pour sauce over zucchini noodles and toss (you do not need to use the entire amount of sauce). You can also briefly reheat zucchini noodles before tossing in sauce.
Notes
- This recipe makes extra sauce. You do not need to use all the sauce, but I wanted to make sure there was enough to pack away into containers for each serving of noodles. You can then add as much sauce as you wish based on personal preference.
- I recommend that you store the sauce separately and add them to the zucchini noodles right before eating. For photo purposes, I already tossed the noodles in the sauce but they will store better separately.
- I use these Meal Prep Containers* and this spiralizer.*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Nutrition estimate doesn't include the Chinese sesame paste.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you use natural unsweetened peanut butter?
We used regular, but natural should work fine.