If you are a fan of peanut sauce, you are going to love this quick and easy lunch! Sometimes I end up doubling the peanut sauce on this recipe because I love it so much. Enjoy!
Ingredients
Main Ingredients:
10 ounces of whole grain spaghetti noodles
4-5 small zucchinis
1 ¼ cups of shredded carrots
16 oz bag of frozen shelled edamame
1 ¼ cup of green onions
5 tablespoons of sesame seeds
½ teaspoon of sea salt (optional)
Peanut Sauce:
¼ cup of natural peanut butter
¼ cup of warm water
2 ½ tablespoons of soy sauce
2 teaspoons of rice vinegar
1 small clove of grated garlic
½ teaspoon of agave
¼ teaspoon of sea salt
¼ teaspoon of red pepper flakes
Preparation
Bring a large pot of water to a boil. Add noodles and cook according to the package. Using a spiralizer vegetable cutter, spiral zucchini into thin spaghetti noodles. Cook frozen edamame in the microwave according to the package. Next, add all the peanut sauce ingredients into a blender and pulse until smooth. Once noodles are done cooking, drain and let cool. Sprinkle sea salt on the spaghetti and zucchini noodles (optional). Assemble bowls or tupperware by adding about ⅕ of the ingredients to each bowl or about 2 ounces of whole grain spaghetti, about one zucchini worth of noodles, ¼ cup of shredded carrots, about 3 ounces of edamame, ¼ cup of green onions, and 1 tablespoon of sesame seeds. Leave the peanut sauce in a separate bowl until ready to serve.
Recipe origin: