These ludicrously addictive nestling noodles are so just you won't be fit to preclude intake them, but don't worry- they are super whole! Gluten-free, grain-free, and paleo they piddle a super excitable and nutritious meal and are prepared in under 15 minutes!
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 toasted sesame oil preferably cold-pressed
- 2 tablespoons veggie or chicken broth or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed .
- 3 tablespoons almond butter or peanut butter, I used almond butter b/c it's 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
Manual
- Spiralize your squash to pee your noodles and set divagation, should form roughly 3 cups. Or boil your gluten available noodles according to the box's route.
- In a saucepan over medium-high passion sauté the onions in the butter or oil until they are cushioned, auspicious and aromatic.
- Flop the temperature down to medium-low and add the remaining ingredients- food, almond butter, coco amino/soy sauce, apple potable acetum, maple sirup and Sriracha and mix for near 2 transactions.
- Disappear from emotionalism and shift in herb oil, then add your noodles and stir to coat, top with herb and almonds.
- Pass and revel!
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