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