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Cold Sesame Noodles with Spiralized Vegetables
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Brief Description
Spiralized zucchini and carrots with chickpeas and whole wheat spaghetti noodles tossed in an almond butter sauce and refrigerated for an easy meal any time.
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Main Ingredient
zucchini
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Category: Vegetarian
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Cuisine: Asian
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Recipe Note: Almond butter may be swapped with any other natural nut butter.
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Posted By: Bonadio
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Posted On: Mar 12, 2019
Number of Servings:
Ingredients:
- 4 ounces - whole wheat spaghetti uncooked
- 1 - medium zucchini spiralized
- 2 - large carrots spiralized or shredded
- 2 cups - chickpeas (19 oz. can) drained, rinsed
- - green onions for garnish
- - sesame seeds for garnish
- 1/4 cups - almond butter (or other natural nut butter)
- 1 teaspoons - finely grated ginger
- 1 cloves - garlic minced
- 2 tablespoons - soy sauce (I use reduced sodium)
- 3 tablespoons - rice vinegar
- 1 tablespoons - sesame oil
- 1 tablespoons - maple syrup
- 1 teaspoons - lime juice
- 1/2 teaspoons - red pepper flakes optional (omit for non-spicy version)
Directions:
Cook pasta according to package directions. Rinse under cold water and set aside to cool completely.
Portion out pasta, zoodles, carrot noodles and chickpeas between four 2-cup storage containers. Sprinkle with green onions and sesame seeds.
Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz. storage containers. Store in the fridge for up to 4 days. This recipe is not freezer-friendly.
Serve cold. Drizzle with the almond butter sauce and toss up before serving.
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