Coconut Peanut Zoodles
with Snap Peas and Radishes
Combining two words to make one has never been so delicious: zucchini noodles. Zoodles aren’t only a creative way to get more vegetables into your diet, they’re also a tasty vehicle for our peanut sauce. The edamame and mung bean noodles here are packed with protein and should be cooked until al dente, just like regular pasta. Coconut vinegar cuts through the rich peanut and bright cilantro lightens the dish up at the end for a hearty, wholesome meal.