Crazy Good Peanut Noodles

JERF, Keto, Paleo, Whole 30, Sides, Vegetable

Prep Time: 5 minutes Cook Time: 5 minutes Servings: Servings 2 Source:

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

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 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!