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2 People

INGREDIENTS

  • 1 cups of spiralized carrots (2 large carrots)
  • 1 cups spiralized zucchini (1 zucchini)
  • 0.25 cup edamame
  • 0.5 cup shiritake noodles
  • 0.5 thinly sliced red pepper
  • 0.5 tsp toasted sesame seeds
  • 0.5 tbsp tablespoon fresh cilantro

    • Thai Sauce

  • 1 tbsp lime juice (1/2 lime)
  • 1 tbsp rice wine vinegar
  • 1 tbsp almond butter
  • 0.5 tbsp coconut aminos
  • 0.5 grated garlic clove
  • 0.5 tsp grated ginger
  • 1.5 tbsp toasted sesame oil

INSTRUCTIONS

  • Peel carrots and wash zucchini before spiralizing (you may want to trim the long noodles with scissors)
  • Rinse packet of shiritake noodles in a colander 
  • Add noodles to a pot of boiling water, add 1 tablespoon of rice wine vinegar and boil for 2 minutes
  • Add frozen shelled edamame to boiling water and cook for 5 minutes
  • Transfer noodles and edamame to colander and let cool
  • While cooling, whisk together the Thai Sauce
  • In a serving boil, toss together spiralized veggies, shiritake noodles, edamame and sliced red pepper with your sauce 
  • Serve into bowls and garnish with toasted sesame seeds and cilantro
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