RAW PEANUT SRIRACHA NOODLES
Author: 
Recipe type: raw, vegan, gluten-free, grain-free
Cuisine: Asian
Prep time: 
Total time: 
Serves: 2 servings
 
Raw noodles with a creamy & mildly spicy peanut sriracha sauce. Vegan, gluten-free, grain-free, with peanut-free & soy-free options.
Ingredients
  • 2 medium zucchini
  • 2 medium/large carrots
  • 1 c. shelled edamame OR cooked/sprouted chickpeas OR peas
  • 2 TBS. peanuts or raw almonds, chopped
  • handful chopped cilantro (optional)
for the dressing:
  • 3-4 TBS. peanut butter OR 7 TBS. PB2 peanut butter powder OR almond butter
  • ¼ c. water
  • 1 TBS. rice vinegar
  • ½ TBS. sriracha sauce
  • 1 tsp. sesame oil
  • 1 tsp. low-sodium soy sauce
  • 1 tsp. agave or other sweetener
  • dash of red pepper flakes (optional--adds heat)
Instructions
  1. A few notes first. Because raw noodles don't make good leftovers, don't toss noodles with sauce until *just* before serving, You can make the noodles & sauce the day before, & then toss noodles before serving. SOY-FREE OPTION: Substitute with chickpeas or frozen peas. PEANUT-FREE OPTION: Use almond butter & almonds, instead of peanut butter & peanuts. Almond butter doesn't have the exact same feel & taste of peanut butter, but I think it works. HIGHLY RAW OPTION: Use raw almond butter, raw almonds, & sprouted chickpeas.
  2. Wash zucchini. Peel skin off carrots.
  3. Using a sprializer, process zucchini using thin noodle blade. Put zucchini into a medium bowl.
  4. Using a julienne peeler, julienne carrots. Add carrots to zucchini.
  5. If using frozen edamame, place in small saucepan, add water & bring to boil. Turn down to medium high heat & cook for 2-3 minutes. Remove from heat, place in a colander, & rinse under cold water for 15 seconds or so. Do the same if using frozen peas. If you're using cooked or
  6. For the dressing, mix all ingredients in a blender (or use a wire whisk if doing manually). If you want a creamier, more rich dressing, use 4 tablespoons of nut butter instead of 3.
  7. Toss zucchini, carrots, edamame, & sauce until noodles are well-coated. Top with chopped peanuts (or almonds) & if desired, garnish with fresh chopped cilantro.
Nutrition Information
Serving size: ½ recipe Calories: 334, 9 WWP points Fat: 19 g Carbohydrates: 25 g Sugar: 10 g Sodium: 417 mg Fiber: 5 g Protein: 19 g
Recipe by bring joy at https://bring-joy.com/2015/02/26/peanut-sriracha-noodles