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

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Green onion
  • 2 Summer squash

• Condiments

  • 3 tbsp Almond butter
  • 2 tsp Maple syrup
  • 1 tsp Sriracha

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 tsp Sesame oil

• Nuts & Seeds

  • 1 tbsp Coconut aminos

• Dairy

  • 1 tbsp Butter, grass fed

Found on kelleyandcricket.com

Description

Ingredients

• 2 summer squash, zucchini, or 1.5 cups cooked gluten-free noodles
• 2 tablespoons chopped green onion, or regular onion
• 1 tablespoon grass-fed butter, ghee or oil of choice
• 1 teaspoon sesame oil (preferably cold-pressed)
• 2 tablespoons veggie or chicken broth (or water), plus additional 1-2 tablespoons if needed (if the sauce is too thick).
• 3 tablespoons almond butter (or peanut butter, I used almond butter b/c its paleo)
• 1 tablespoon coconut aminos, tamari or soy sauce
• 1 teaspoon apple cider vinegar
• 2 teaspoons maple syrup
• 1-2 teaspoons Sriracha
• Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

Directions

• Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the boxs 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!