- 3-4 large (5-6 smaller) zucchini or yellow crookneck squash, washed and cut in half
- 4 large carrots, washed, peeled and cut in thirds
- large stock pot full of filtered water
- 1/2 cup unsweetened sunflower seed butter
- (optional) 1 tablespoon crunchy all natural peanut butter
- 3 scallions finely chopped
- 1 thumb-sized piece of ginger, peeled and grated
- 1/4 cup tamari (wheat-free soy sauce)
- 1 tablespoon real maple syrup
- 1/2 – 1 teaspoon of red chili flakes
- 1/2 cup of cilantro, washed and finely chopped
- 1/4 cup of hot water
- Boil water in large stock pot.
- Slice zucchini and carrots with the spiralizer blades (the zucchini/squash will come out looking like spaghetti, but for the carrots I had to use a larger blade that made them into thick ribbon-like wedges.
- Place noodles in the boiling water along with the larger vegetable pieces that are leftover from the noodle making process. Boil for no more that 3-5 minutes.
- Drain and rinse in cold water.
- Place onto serving plates.
- Combine the sunflower seed butter, peanut butter, ginger, scallions, tamari sauce, maple syrup, chili flakes and hot water.
- Stir well until the sauce is thick but mixed together.
- Add in the cilantro and stir again.
- Place over noodles and serve.
Pan fry up some sprouted tofu or tempeh, or saute’ or grill some organic chicken and serve with the noodles. They all go really well with the peanut sauce.