Cold Sesame Noodles with Spiralized Vegetables

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Carrots

  Raw

  2 medium or 122g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  100g

• Almond butter

  Nuts, plain, without salt added

  ¼ cup or 63g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Rice wine vinegar

  3 tbsp or 45g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Maple syrups

  1 tbsp or 20g

• Lime juice

  Raw

  1 tsp or 5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Whole Wheat Spaghetti

  Roundy's

  4 oz or 112g

Directions

1. Cook pasta- start by cooking the pasta first, as it will take the longest to prepare. Follow package directions. When cooked through, rinse under cold water and set aside to cool completely.
2. Prepare sauce- In a jar or salad dressing shaker, stir together almond butter, ginger, garlic, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice and red pepper flakes.
3. Portion- Divide the almond butter sauce into condiment containers; divide chickpeas, spiralized vegetables and cooled pasta between four meal prep containers.
4. To serve- Let sauce stand at room temperature for 10 minutes- 1 hour. Drizzle sauce over noodles, toss everything up, and enjoy cold.
5. Recipe by: Denise Bustard (source: https://sweetpeasandsaffron.com/cold-sesame-noodle-meal-prep-bowls-vegan/#wprm-recipe-container-19412)