Zucchini Noodles with Almond Butter Sauce
Whip up a salty, umami-packed almond butter sauce that you'll toss with filling zucchini noodles - or use the sauce on your favorite protein!
For the almond butter sauce:
- 1 tbsp MaraNatha almond butter
- 1 tbsp soy sauce
- ½ tbsp apple cider vinegar or rice wine vinegar
- 1 tsp honey optional
- 1 tsp garlic
For the zucchini noodles:
- ½ tbsp sesame oil or oil of choice
- 1 large zucchini peeled (or two medium zucchini)
- 1 scallion chopped
Add the almond butter, soy sauce, vinegar, honey, and garlic in a small bowl. Stir together until well combined. Set aside.
Use a spiralizer to make your zucchini noodles. If you don’t have a spiralizer, you can make pappardelle style noodles by simply running a vegetable peeler over the zucchini repeatedly.
Heat the oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for approximately 3-4 minutes.
Pour the almond butter sauce into the skillet with the zucchini noodles. Stir well to coat the noodles and continue cooking for another 2-3 minutes.
Plate your zucchini noodles and garnish with scallions. Enjoy!
Nutrition analysis (approximate for entire recipe):
265 calories, 16 g fat, 2 g sat fat, 23 g carbohydrate, 5 g fiber, 13 g sugar, 8.5 g protein, Vitamin A: 16%, Vitamin C: 98%, Calcium: 11%, Iron: 14%
Nutrition analysis (approximate for half the recipe):
132 calories, 8 g fat, 1 g sat fat, 11.5 g carbohydrate, 2.5 g fiber, 6.5 g sugar, 4 g protein, Vitamin A: 8%, Vitamin C: 49%, Calcium: 6%, Iron: 7%