Zucchini "Noodles" with Spicy Almond Sauce

Serves: 4

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

Try this if you like spicy Thai-style noodles with peanut sauce.

Ingredients

Preparation

Combine zucchini, snow peas and scallions in a medium bowl and set aside.

In a high-speed blender, combine almond butter, coconut milk, tamari, maple syrup, ginger, sesame oil and lime juice. Blend until smooth. Add garlic, red pepper flakes or cayenne and salt. Pulse briefly to blend.

Pour sauce over zucchini noodle mixture and mix well. Garnish with cilantro. Serve immediately or keep covered in refrigerator for up to three days.

Each serving: 410 cal, 35 g fat (13 g sat), 0 mg chol, 680 mg sodium, 23 g carb, 4 g fiber, 9 g protein

Source: PCC Sound Consumer, April 2013

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More about: coconut milk, raw foods, salad, spices, zucchini

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Tasty with modifications

I added 2 small julienned carrots and a pack of brown rice fettuccini/spaghetti. This made it more substantial. I used canned coconut milk, because it is not clear from the recipe if it actually calls for the coconut milk beverage. The consistency of the dressing was a bit watery, so I imagine the other kind of coconut milk would not work. The flavor was great. It tasted best fresh, when it was still a little warm from the cooked pasta.

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