(slightly modified by Aimee)
INGREDIENTS
- 1/4 cup peanut butter
- 1/2 tsp rice vinegar
- 1 tsp soy sauce
- 1 tsp honey
- 2 tsp sriracha sauce
- 1 tsp pepper
- 1/2 tsp ginger powder
- 1 tsp garlic powder
- 6-10 Tbsp water
- 2 heaping Tbsp olive oil
- 20 oz. veggie noodles (I like zucchini & butternut squash)
- chopped basil leaves
- 1/4 cup chopped peanuts
INSTRUCTIONS
- In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
- On medium high heat, heat olive oil in a large sauté pan or wok and add your spiralized butternut squash.
- Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
- Add Zucchini and give it a quick toss (zucchini will cook much faster)
- Toss noodles in the sauce and serve with basil and peanuts.
