Zucchini Noodles with Spicy Peanut Sauce by noblepig
1/3 cup low sodium soy sauce
3 tbsp Lee Kum Kee Chiu Chow Chili Oil
2 tbsp Lee Kum Kee Panda Brand Oyster Flavored Sauce
1 tbsp ginger paste
2 lbs fresh salmon
1/4 cup low sodium soy sauce
1/4 cup fresh lime juice
1/4 cup creamy peanut butter
2 tbsp Lee Kum Kee Chiu Chow Chili Oil
1-1/2 tbsp ketchup
1 tbsp Lee Kum Kee Hoisin Sauce
1 tbsp canola or vegetable oil
2 tsp light brown sugar
6 cups spiralized zucchini noodles
2 cups spiralized yellow squash noodles
canola or vegetable oil
3 cups fresh mung bean sprouts
1-1/4 cups matchstick carrots
1/2 cup fresh cilantro, divided
1/2 cup fresh mint, divided
1/2 cup roasted, salted peanuts
4 scallions, cut into 1" pieces
Combine all ingredients for the marinade in a shallow dish or a Ziploc bag and let salmon marinate for 30 minutes. Remove salmon from marinade and cook (air fry, grill or bake) salmon in one of the three ways previously mentioned in this post. Discard marinade. (If you want to serve the salmon warm over the noodles, cook the salmon after you put together the sauce and noodles. If you want to serve the salmon more room temperature, cook the salmon as the first step.)
In a medium-sized bowl, combine all ingredients for the sauce and whisk until fully combined. Set aside.
In a large, nonstick pan over medium-low heat, slightly cook spiralized noodles in batches with a small amount of oil (about 2-3 minutes).; do not brown the noodles. Transfer each batch to a paper towel lined pan and let them cool.
In a large bowl, combine cooked spiralized squash, sprouts, carrots, 1/4 cup cilantro, 1/4 cup peanuts and 2 Tablespoons fresh mint. Pour sauce over top and toss until coated. Place noodles on a large serving dish and sprinkle with remaining cilantro, peanuts and mint, Also sprinkle with chopped scallions. Place salmon on top of the noodles. Serve with lime wedges.
This dish also tastes great the next day and makes great leftovers.