• Use a spiralizer to turn the zucchinis and carrots into noodles. Place them in a large bowl, along with the sliced red bell pepper, chopped cilantro, and sliced green onions.
• In a small bowl, whisk together peanut butter, tamari (or gluten-free soy sauce), lime juice, honey (or maple syrup), minced garlic, and grated ginger until smooth. If the sauce is too thick, add warm water one tablespoon at a time until you reach the desired consistency. Add red pepper flakes or sriracha, if using, to taste.
• Pour the peanut sauce over the spiralized vegetables in the bowl. Gently toss everything together until the noodles are evenly coated with the sauce.
• Divide the noodles among plates and sprinkle with sesame seeds. Serve immediately.

Tip:

• For extra protein, consider topping the noodles with grilled chicken, shrimp, or tofu. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips of zucchini and carrot.