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20 minutes
2 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
low-sodium soy sauce
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
sesame oil
peanut butter
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
one whole, small-ish squash.
 
1
whole
 
1
whole
1 large carrot or 2 medium rainbow carrots.
 
1
whole
 
1
bunch
 
1 1/2
tbsp
 
1
tsp
fresh ginger, minced.
 
1/3
cups
natural peanut butter.
 
2 1/2
tbsp
 
1/4
cups
hot water.
 
1
tbsp
(or cider vinegar).
 
1
tsp
white sugar.
 
1/4
tsp
 
2
tbsp
crushed raw peanuts for topping.
 
 
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PREPARATION
1.
Removes ends of both the zuchinni and squash. Use a veggie spiralizer to create noodles from both. Put noodles in a medium-large bowl.
2.
If your spiralizer can handle it, do the same for the large carrot. If not, you can use a peeler to create long strips, peeling ribbons away from your body into the bowl. Repeat for each carrot if you have multiple.
3.
The bell pepper is a tricky one. I started by using my hand held peeler to skin the outside of the pepper. (These strips will be much smaller than the carrot and squash noodles) Alternatively, you can slice your peppers with a knife into long slim pieces to be added to your noodle bowl. Once finished, set bowl aside.
4.
Slice onions (whites only) and sautey with oil on medium low heat until tender. Add ginger and saute for 1-2 minutes. Reduce to a low simmer and add peanut butter, vinegar, water, pepper flakes, sugar, and soy sauce.
5.
Add sauce to noodles (add more or less depending on personal preference), toss noodles to combine, and top with crushed peanuts.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for low-sodium soy sauce.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for low-sodium soy sauce.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 493
Protein 16.2 g
Carbohydrates 24.1 g
Iron 1.73 mg
Fiber 5.98 g
Calcium 62.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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