Recently, I discovered the most amazing recipe for sweet potato noodles: (http://kristineskitchenblog.com/sweet-potato-noodles-with-peanut-sauce/) and I binged on them, big time. I made them for ladies nights, my kids, and for visitors. I ate them hot, cold, for dinner and lunch. Then I did allergy testing and found out I am intolerant to just about everything (whole other blog post) so I decided to work with the recipe to find a way to keep eating them. These noodles are gluten, soy, and peanut free. Thank you to Kristine’s Kitchen Blog for giving me an amazing template to work with! * Note I usually double this sauce so that I can have extra to add to more zoodles or other vegetables. That’s sort of a lie, I just like things really saucey 🙂
1/4 cup tahini
1/4 cup almond butter
1/4 cup coconut aminos (or tamari/soy sauce)
3 cloves garlic, pressed or minced
2 inch piece of ginger, grated (adjust to your own taste)
2 limes, juiced
1/2 teaspoon crushed red pepper or hot sauce
2-4 T coconut milk if desired to thin sauce and add more Thai flavor
Assorted Zoodles ( I usually use 2-3 Sweet potatoes and 1 zucchini, I have also used butternut zoodles and beetroot zoodles, I play around with what I have on hand) but use about 5-6 cups of veggies
1 T coconut oil
1 can chickpeas, drained and rinsed
Toppings: chopped cilantro, green onions, and toasted sliced almonds or toasted sesame seeds
- Mix sauce ingredients together, dilute with coconut milk or water if desired.
- Heat oil in a wok or a large sauté pan.
- Stir fry until soft and water is released from veggies.
- Add the sauce and chickpeas, cook for several minutes to warm everything and blend the flavors.
- Add toppings and eat!