Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Scallions

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

  2 tbsp chopped or 12g

• Sesame butter

  Seeds, tahini, from raw and stone ground kernels

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 tbsp or 30g

• Almond butter

  Nuts, plain, without salt added

  3 tbsp or 48g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Apple Cider Vinegar

  Great Value - Great Value

  100g

• Maple syrups

  2 tsp or 13g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Almonds

  Nuts, raw

  5 almond or 6g

Directions

1. Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box's direction. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds. Serve and enjoy!