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Zucchini Noodles – “Zoodles” – With Coconut Sauce

zoodles are the perfect summer meal. they’re light and carbfree and with the coconut milk just a little bit exotic. everything i need for my current itchy feet and wanderlust. i can’t wait for our vacation in august! i really need a break from everything here – work and busy blogging weekends and projects. it has suddenly started to feel much more “real” that we’re actually going away….

i’m not sure i’ve shared the news, properly: we’re going to finland for 10 days, where we’ll spend one week at a lonely lake with a tiny house and two boats together with a couple of our closest friends. nothing but fishing, blueberry picking (for me), grilling in the evenings and dancing in the woods. well, and maybe some mosquito fights, too. but who cares. i’m going slightly crazy over pinningfish dishes and summery lemonades for our trip! slightly crazy. i’ve bought a couple of bikinis (all of them drop dead gorgeous in black and white, with scalloped hems and lace and hems and ruffles…) and sun lotion with spf 50 that smells divine. in other words: i’m as ready as i will ever be!
after the lonely lake, we’re also spending 2 days with kuoni in helsinki. my friend sini of my blue and white kitchen let me in on all the best places to eat, drink and see in helsinki. she even said something along “helsinki is the venice of the north”, and “food mecca”. which makes me even more giddy with excitement, as you can imagine.
Zucchini Noodles – “Zoodles” – with Coconut Sauce
Serves 2
 
Ingredients:
2 large zucchini (as straight as possible)
2 tbsp. crunchy peanut butter
1/2 cup coconut milk
1 lime, juice
1 tsp. chili paste
1 handful mint leaves
1 handful shiso or purple basil leaves
salt, chili flakes
 
Directions:
spiralize the zucchini either with a spiralizer or with a julienne peeler, to achieve thin noodles. blanch for 1 minute if you want and cool them, or else leave them raw (as i did). for the sauce combine peanut butter, coconut milk, lime juice and chili paste, and season with salt. arrange the zoodles on plates and drizzle with the coconut sauce. garnish with mint, shiso and chili flakes.

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