Carrot Noodles with Peanut Sauce

• Meat

  • 1 cup Chicken, cooked organic free range

• Produce

  • 10 Carrots, large organic
  • 3 cloves Garlic, organic
  • 1 tbsp Ginger, organic root
  • 6 Green onions, organic

• Condiments

  • 3 tsp Maple syrup, organic
  • 1/3 cup Peanut butter, organic

• Baking & Spices

  • 1 Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Sesame oil, organic

• Other

  • 1 tablespoon organic soy sauce or liquid aminos

Found on thankyourbody.com

Description

Ingredients

• 10-11 large organic carrots, washed and peeled
• 2 tablespoons organic sesame oil, divided
• ⅓ cup organic peanut butter
• 1 tablespoon apple cider vinegar
• 3 teaspoons organic maple syrup
• 1 tablespoon organic soy sauce or liquid aminos
• 1 tablespoon grated organic ginger root
• red pepper flakes to taste
• 3-4 cloves organic garlic, pressed
• 6 organic green onions, washed and chopped
• 1 cup cooked organic, free range chicken, chopped
• Optional: chopped peanuts, bean sprouts, kale, cooked shrimp or crab...you can toss in just about anything, and its a great way to use leftovers!

Directions

• Cut the carrots into noodles using a vegetable spiralizer, mandolin, or other kitchen tool. (like this)
• Mix together the peanut butter, one tablespoon of the sesame oil, the vinegar, maple syrup, soy sauce, ginger and pepper flakes (if youre using them). If the sauce looks too thick, add a few tablespoons of water and mix well.
• In a skillet or wok, heat the remaining tablespoon of sesame oil, the garlic, green onions, the chicken and any other ingredients you want to add. Add the noodles and cook until crisp-tender.
• Pour the peanut sauce over the noodles and stir until combined. Remove from heat and serve.

Nutrition