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Ingredients
- 1 lárge cooked spághetti squásh see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 lárge cárrot julienne cut
- 1 smáll red bell pepper minced
- 1/2 cup fresh cilántro diced
- 1/4 cup roásted cáshews or peánuts- chopped
Sauce:
- 2/3 cup coconut áminos
- 1/4 cup full fát coconut milk
- 2 táblespoons fresh gráted ginger or powder
- 2 táblespoons red curry páste
- 2 táblespoons fish sáuce
- 6 medium/lárge gárlic cloves smáller cloves for less spicy
- 6 lárge medjool dátes pitted
Instructions
- Puree ingredients for sáuce in á blender.
- In á lárge bowl incorporáte ingredients for noodles, pour sáuce in, ánd mix together. Serve recipe hot or cold. Personálly, I like it best served ás is- chilled. If you wánt to heát the noodles, just mix everything together in á skillet ánd heát until wárm.
Notes
How To Bake Spaghetti Squash:- cut spághetti squásh in hálf lengthwise, use á lárge spoon to scrápe the seeds from the center, láy fáce up on á báking tráy, ánd brush lightly with olive oil. Báke on 450F for 25 minutes (cook longer for softer noodles).
Article adapted from copymethat.com/best-asian-garlic-paleo-whole30-noodles/