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<\/p>\nCrazy Good Peanut Noodles<\/p>\n
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2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles<\/p>\n
2 T. chopped green onion or regular onion<\/p>\n
1 T. grass-fed butter ghee or oil of choice<\/p>\n
1 tsp. toasted sesame oil preferably cold-pressed<\/p>\n
2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed .<\/p>\n
3 T. almond butter or peanut butter, I used almond butter b\/c it’s paleo<\/p>\n
1 T. coconut aminos tamari or soy sauce<\/p>\n
1 tsp. apple cider vinegar<\/p>\n
2 tsp. maple syrup<\/p>\n
1-2 tsp. Sriracha<\/p>\n
Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top<\/p>\n
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Spiralize your squash to make your noodles and set aside, should make about 3 C.. Or boil your gluten free noodles according to the box’s direction. In a saucepan over medium-high heat saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crazy Good Peanut Noodles 2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles 2 T. chopped green onion or regular onion 1 T. grass-fed butter ghee or oil of choice 1 tsp. toasted sesame oil preferably cold-pressed 2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed . 3 T. almond butter or peanut butter, I used almond butter b\/c it’s paleo 1 T. coconut aminos tamari or soy sauce 1 tsp. apple cider vinegar…<\/p>\n