Zucchini Noodles, Veggies & Spicy Almond Butter Sauce

Almond Butter Sauce ingredients:

1 cup almond butter

½ cup water

¼ cup rice wine vinegar

¼ cup tamari

3 tablespoons lime juice

2 tablespoons olive oil

2 teaspoons crushed red pepper flakes

2 cloves garlic, crushed

2 teaspoons fresh, grated ginger

Noodle Ingredients:

4 medium zucchini, peeled and cut in half

Veggies

1 cup bean sprouts

1 red bell pepper, julienned

1 cup snow peas, halved lengthwise

 

Garnish

2 tablespoons cilantro, minced

 

Place all the ingredients for the Almond Butter Sauce in a high speed blender and blend until smooth. Stored in a sealed container in the refrigerator, Almond Butter Sauce will keep for five days.

Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles and veggies with enough Almond Butter Sauce to coat well. Garnish with minced cilantro and serve immediately.

Makes 4 servings

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