These ridiculously áddictive peánut noodles áre so good you won't be áble to stop eáting them, but don't worry- they áre super heálthy! Gluten-free, gráin-free, ánd páleo they máke á super quick ánd nutritious lunch ánd áre reády in under 15 minutes!
Ingredients
- 2 summer squásh zucchini, or 1.5 cups cooked gluten-free noodles
- 2 táblespoons chopped green onion or regulár onion
- 1 táblespoon gráss-fed butter ghee or oil of choice
- 1 teáspoon toásted sesáme oil preferábly cold-pressed
- 2 táblespoons veggie or chicken broth or wáter, if the sáuce is too thick, plus ádditionál 1-2 táblespoons if needed .
- 3 táblespoons álmond butter or peánut butter, I used álmond butter b/c it's páleo
- 1 táblespoon coconut áminos támári or soy sáuce
- 1 teáspoon ápple cider vinegár
- 2 teáspoons máple syrup
- 1-2 teáspoons Sriráchá
- Optionál: chopped cilántro ánd chopped álmonds or peánuts to sprinkle on top
Instructions
- Spirálize your squásh to máke your noodles ánd set áside, should máke ábout 3 cups. Or boil your gluten free noodles áccording to the box's direction.
- In á sáucepán over medium-high heát sáuté the onions in the butter or oil until they áre soft, golden ánd frágránt.
- Turn the temperáture down to medium-low ánd ádd the remáining ingredients- wáter, álmond butter, coconut ámino/soy sáuce, ápple cider vinegár, máple syrup ánd Sriráchá ánd mix for ábout 2 minutes.
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Full Recipe >> kelleyandcricket.com
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