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Categories:Viewed: 24 - Published at: 3 years ago
Ingredients
- 2 large zucchini, peeled
- 1/4 cup raw almond butter
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons Nama Shoyu, or 2 tablespoons Bragg Liquid Aminos
- 2 tablespoons raw honey
- 2 tablespoons grated ginger
- 2 cups mung bean sprouts, or adzuki bean sprouts
- 1/4 cup coarsely chopped raw or untoasted almonds
Method
- To make the noodles, use a spiralizer or vegetable peeler to form the zucchini into long, thin strips.
- Place the noodles in a colander and let sit for 20 minutes to drain their natural liquid.
- (This will keep the dish from becoming too watery.)
- Place the almond butter, lime juice, Nama Shoyu, honey, and ginger in a blender or food processor and mix until combined.
- If the sauce is too thick, add water 1 to 2 tablespoons at a time until the desired consistency is reached.
- In a large bowl, gently mix the noodles with the almond sauce.
- Transfer the noodles to plates and top with the bean sprouts and almonds.
- Serve immediately.
