Zucchini noodles with peanut sauce

2 cups large zucchini, sliced or shredded into noodles
1/2 cup sliced hot red pepper
1/2 cup sliced purple onion
4 T smooth peanut butter
1/8 t soy sauce (I use the lower sodium, but couldn't find it in the tracker)
1/2 t olive oil
1 t ginger root (I use crystallized ginger when I'm in a rush)
1/2 cup water or broth
sesame seeds and lemon or lime basil for garnish

Cut the zucchini into long, thin strips using a grater or by hand. To do it by hand, cut thin slices on the diagonal, stack the slices on top of each other, and then cut into long strips. Cut the pepper and onion into narrow slivers.
Saute the vegetables in the olive oil over medium heat until the zucchini starts to wilt. Make a well in the pan to put in the other ingredients in.
Add the water and mix in the peanut butter, ginger and soy sauce in the middle of the pan. Mix the peanut butter in well with the water, and then mix in with the veggies, being careful not to damage the zucchini noodles. Add more water if necessary to mix. Cook for 2-3 more minutes until the zucchini is limp and the sauce has thickened.
Serve with a sesame seed, and lemon or lime basil.

Number of Servings: 2

Recipe submitted by SparkPeople user SPARKBIRDY.