These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!
I love my noodles. Do you ever have those days when all you want in a big heaping bowl of steaming noodles topped with an amazing sauce? Today was one of those days for me. I usually make my CRAZY GOOD Sticky Garlic Noodles, which are so very good, but today I tried something different and it came out amazingly, deliciously, wonderfully awesome! AND I’m sharing it with you today!
These noodles make the perfect easy and quick lunch, as they only take 15 minutes to make. You can use yellow squash noodles, made with the spiralizer, or you can use zucchini noodles, gluten-free rice noodles, quinoa noodles, or your personal favorite. I used almond butter in place of peanut butter, and they still taste just like authentic peanut noodles. I added a pinch of spice and a dash of sweetness to round out the amazing flavor and then SMOTHERED the noodles with this tasty sauce. You may find yourself eating the sauce with a spoon. It’s ok- I did it too 🙂
Cricket even got the opportunity to taste these- she got to lick the bowl! She waited patiently until I was done eating, which didn’t take long.
If you like these also try my other popular noodle recipes:
LOVE Noodles(or zoodles!)!? GET MY ASIAN NOODLE BOWLS E-COOKBOOK complete with follow-along videos for every recipe!
Yummy yummy noodles! Can’t. Stop. Eating. Noodles…..
These ridiculously addictive peanut noodles are so good you won't be able to stop eating them, but don't worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!
- 2 summer squash, zucchini, or 1.5 cups cooked gluten-free noodles
- 2 tablespoons chopped green onion, or regular onion
- 1 tablespoon grass-fed butter, ghee or oil of choice
- 1 teaspoon sesame oil (preferably cold-pressed)
- 2 tablespoons veggie or chicken broth (or water), plus additional 1-2 tablespoons if needed (if the sauce is too thick).
- 3 tablespoons almond butter (or peanut butter, I used almond butter b/c it's paleo)
- 1 tablespoon coconut aminos, tamari or soy sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons maple syrup
- 1-2 teaspoons Sriracha
- Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top
- Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box's direction.
- In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
- Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
- Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
- Serve and enjoy!