Spicy Asian Zucchini Noodles

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You know that craving. The one for something creamy and noodle-y that you can twirl around a fork and shove into your hangry face when you’re eyeballs deep into a Whole30. When all you want is spicy peanut sauce-covered noodles but you’re a) on a Whole30 and no peanuts or noodles there, and b) you don’t feel like cooking.
Pour that creamy almond butter sauce over the top of your big ol’ pile of vegetable loveliness and give it a good toss. Don’t worry if the sauce seems really thick – by the time you fetch a serving bowl, cut a few lime wedges and pick up your fork the zucchini will have started to give off a little moisture and you’ll be good to go.
But if a warm bowl of creamy noodles with a kick is what your heart desires then by all means – lightly sauté the zucchini, carrot, cabbage, snow peas and green onions in large skillet with a tablespoon of coconut or avocado oil until just crisp-tender. Add the sauce, stir and cover. Reduce heat to medium-low and allow everything to warm through. Top with your protein of choice – leftover chicken or fish or even rotisserie chicken works great. Sprinkle with cilantro and eat.

INGREDIENTS
Salad

• 2 large zucchini, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or vegetable peeler
• 1 large carrot, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or a julienne vegetable peeler
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup snow peas or sugar snap peas, thinly sliced
• 2 green onions, thinly sliced
• 1/4 cup cilantro leaves, roughly chopped
• Sauce
• 1/2 cup creamy almond butter (without added sugar)
• 2 Tbsp avocado oil (may substitute olive oil) 
• 1 Tbsp toasted sesame oil
• 1 clove garlic, finely minced
• 1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)
• Pinch of red pepper flakes or cayenne, to taste
• 3 Tbsp coconut aminos
• 1 Tbsp water
• Juice of 1 lime
• Lime wedges for serving

INSTRUCTIONS

1. Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter or handheld vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.
2. Add red cabbage, snow peas green onions and cilantro. Toss lightly to mix then set aside.
3. ........................

for full instruction please see : therealfoodrds.com

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