Ingredients :

• 2 spiralized zucchini or 1½ cups (375 mL) gluten-free noodles
• 2 tablespoons thinly sliced ​​green onion
• 1 tablespoon butter or oil
• 1 teaspoon sesame oil
• 2 tablespoons of chicken broth
• 3 tablespoons almond butter or peanut butter
• 1 tablespoon of soy sauce
• 1 teaspoon apple cider vinegar
• 2 teaspoons of maple syrup
• 1 or 2 teaspoons of Sriracha
• Garnish: walnuts, almonds, peanuts, cilantro (to taste)

Preparation :

1. Spiralize your zucchini or cook your noodles according to package instructions.
2. In a pot over medium high heat, sauté the onions in butter (or oil) until soft.
3. Lower the temperature to low heat and add the rest of the ingredients. To mix together,
4. remove from the heat and add the sesame oil.
5. Add the noodles and mix.
6. Garnish to your liking.
7. Serve!

Thanks for printing my recipe! Pass the message that you took it on ChefCuisto.com 🙂