This has been my favorite lunch as of late.
If you follow me on Facebook, you’ve seen me recently swoon over Sunbutter.
Peanut butter and almond butter, while still favorites of mine, have taken a backseat to this temptress of a condiment.
My typical (and favorite) lunch is a big salad that I can cram tons of vegetables into, but lately, these ‘noodles’ are overtaking my lettuce obsession….and that sauce….creamy, tangy, spicy, slightly sweet….I could eat a bowl of it all by itself.
Noodles before salting and squeezing…
Noodles after….
….a bit more noodle-y without the crisp, fresh veggie bite.
Spicy Sunbutter Noodles
Servings:
Ingredients
- Sauce:
- 2 T. Sunbutter you can also use peanut butter or almond butter if you prefer
- 1 ½ T. lime juice
- 1 ½ t. soy sauce
- 1 T. water
- ½ t. garlic minced
- ½ t. fresh ginger minced
- â…› t. red pepper flakes
- 5 drops liquid stevia or 1 t. maple syrup
- Noodles:
- 1 zucchini spiralized or ribboned
- ½ c. cucumber diced
- ¼ c. carrot grated
- 2 T. cilantro chopped
- sunflower seeds or pumpkin seeds for topping, optional
Instructions
- Mix all of the ingredients together for the sauce until they emulsify and combine smoothly.
- For the zucchini noodles, I like to spiralize them, sprinkle them with salt and leave them in a sieve for about 10 minutes. Then, a put them in a dish towel in squeeze out the excess water. They become a bit more limp and 'noodle-like' when I do this, but you can eat them either way.
- Toss the noodles and vegetables with the sauce.
- Top with seeds and enjoy!
Notes
Nutrition facts are based on using Sunbutter, stevia, the listed vegetables, and one tablespoon of pumpkin seeds. Weight Watchers points (new system): 8
Nutrition
Serving: 1Calories: 314kcalCarbohydrates: 23.5gProtein: 12.9gFat: 20.6gSaturated Fat: 2.9gPolyunsaturated Fat: 17.7gSodium: 612mgFiber: 7.9gSugar: 8.4g
This recipe looks wonderful. My current favorite nut butter is almond. But I’ve not had cashew or sun butter. I make my own almond & peanut butter now, and I’m guessing one would use the same technique for other butters. Homemade butters just look so much better than the store-bought ones, and I really like knowing that there is just one ingredient in them. 🙂
Thank you Susan! I just started eating the Sunbutter because I feel like I’m reacting to almonds and peanuts lately. I’m hoping to try to make my own soon!
Oh I was hoping this would be on zucchini noodles. Looks so slurpy and delicious. I must get a spiralizer!
Yes Gabby, I think you would definitely benefit from one! They’re on sale on Amazon right now. 🙂
Oh my word. That sounds so good! Pinning and already I can imagine how happy my mouth will be. I’ve been wanting a veggie noodleizer (yeah, not a word…sorry!) for my birthday and its coming up! I’m going to try this sauce on other things first, so ex I obviously can’t wait until my birthday;)
Oh. My. Gosh. These got pinned ASAP!!!!! 🙂 Visiting from Slightly Indulgent Tuesday!
Haha, thanks Stacy! 🙂
I love using sunbutter in savory dishes, and I’ve really been into asian flavors lately. This looks like a great summery meal!
I substituted the sunbutter for peanut, julienne peeled all the veggies, sauteed the zucchini and carrots, and tossed everything else. It was a delicious meal and super easy!!
Awesome, thanks for the feedback Summer! 😀
To some who are unfamiliar with the noodle dishes, they will find this food weird because of the different ingredients mixed in it but it is actually delicious and healthy too considering the vegetables that have been mixed in it. I always love noodles for their unique taste.
This sounds wonderful. I am currently loving toasted almond butter.
Wow. That looks delicious!!!!!! Thanks for sharing the recipe…
Hi, once I sprinkle salt and squeeze the noodles, do
I have to rinse off the salt?
Hi Sherry,
No rinsing needed here! 🙂
Please add my address to your list
Will do Enid! 🙂