I am sharing this post in partnership with Lee Kum Kee. As always, all opinions are 100 percent my own. Thank you for the continued support of brands I work with, making it possible for me to continue creating quality content for you.
Spiralized zucchini and yellow squash make up the base of this Salmon and Zucchini Noodles with Spicy Peanut Sauce. The refreshing and zesty sauce will make a lasting impression on everyone who is lucky enough to join you for this meal.
Summer entertaining is upon us and we are all in search of those quintessential dishes that will define and bring together our friends and families at the dinner table. Sharing meals on the patio, deck or around the pool are some of best memories I have of past summer highlights.
Does anyone else create a bucket list for summertime food? One year I was obsessed with blueberries and created everything from barbecue sauce, ice cream and cake to get as many blueberries in my diet as possible. One year I grilled everything from tomatoes to watermelon.
I haven’t decided what my summer food obsession is going to be this year, but it’s definitely going to center around easy meals that include lots of fresh vegetables, lean protein and sauces that pack a punch.
This particular recipe builds on flavor with a quick and easy salmon marinade and a separate sauce for the noodles. Lee Kum Kee makes an extensive range of delicious and authentic tasting sauces and condiments, which will without question elevate your summer celebrations. Restaurant-quality Asian tastes and flavors have never been easier to achieve at home with over 200 premium-quality Asian products.
If you have dietary concerns you can feel comfortable knowing Lee Kum Kee uses only non-GMO ingredients. Gluten free sauce options are also available for those of you craving Asian flavors but need to follow a more restrictive nutritional plan.
As mentioned before, this recipe builds on flavor, starting with a salmon marinade. Using an all-purpose sauce such as, Lee Kum Kee’s Panda Brand Oyster Flavored Sauce, helped create the savory taste I was looking for. Lee Kum Kee’s Chiu Chow Chili Oil, a regional chili sauce originating from Chiu Chow China adds the spicy heat! If you’ve never tried this chili oil, it’s made from high quality chilies and garlic blended with soy bean oil into the perfect spicy sauce. A must have for elevating summer salad dressings and marinades, just as you see here.
Spiralizing your own zucchini and squash noodles at home couldn’t be easier. If you have a Kitchen Aid mixer, I would highly recommend investing in this for easy spiralizing. If you would prefer a hand crank variety this one is also a favorite. However, spiralizing has become so mainstream that prepared spiralized noodles are now readily available in the prepared produce sections of many grocery stores.
HOW TO COOK SALMON
There are several ways you can prepare the salmon for this recipe. Since you can serve the salmon warm or room temperature over the noodles, you don’t have to worry about cooking it too soon or you can make the salmon after you prepare the rest of the dish. I tend to have the best luck with salmon when I air fry. The salmon turns out so juicy and I love the crispy edges air frying adds to most meats.
HOW TO BAKE SALMON
Preheat your oven to 375 degrees F. Remove salmon from the marinade. Place on a baking sheet that is covered with foil or a silicone mat. Bake in the oven for 10-15 minutes or until salmon easily flakes with a fork.
HOW TO GRILL SALMON
Preheat an outdoor grill to 400 degrees F. Remove salmon from the marinade and place on top of aluminum foil or a pre-soaked cedar grilling plank. Close the grill and cook for 12-15 minutes or until fish easily flakes with a fork.
Either of these three methods work great for this recipe.
Making the sauce for the noodles is just a matter of whisking ingredients together and combining with the salad ingredients.
Right before serving make sure to squeeze lime over the final dish for that extra zing.
How delicious does this look?
You are going to love the flavor of these sauces! They have always been my go to brand.
Let me know how much you loved this recipe! It is most definitely going into my regular meal rotation.
Also, this recipe also works great with chicken thighs if salmon is not an option for you.
Are you looking for more salmon recipes with an Asian flare? This Asian Glazed Salmon in Foil is one of my favorites. Ginger Garlic Baked Salmon looks and sounds amazing! I can’t wait to try this Easy Honey Sesame Salmon. I love sheet pan dinners and this Sheet Pan Asian Salmon with Broccoli, Carrots and Rice Noodles sounds fantastic.
Eight years ago I made these Elvis Milk Shakes and my kids still ask for them today! A true winner.
Have you joined our private Facebook group yet? I want to see you there!
Zucchini Noodles with Spicy Peanut Sauce.
- 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 vegtable 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
- lime wedges
- 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.
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