Vegan, Gluten Free and Low Carb Almond Edamame Veggie Noodles
Alone or with a shrimp or chicken skewer on the side, these vegetable noodles are high in fibre, healthy fats and packs a punch of protein from those nuts and edamame.
Servings 4 people
Calories 260kcal
Ingredients
Noodles
- 3 zucchini ends cut off
- 1 large carrot peeled with ends cut off
- 2 stems of broccoli ends cut off, save the tops for another meal
Sauce
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 tbsp ginger minced
- 2 1/2 tbsp natural almond butter
- 1 cup Lite Coconut milk
- 2 tsp tamari
- 1 tsp toasted sesame oil
- 1 tbsp honey
- 1 1/2 cups shelled frozen edamame
- Salt and pepper to taste
- 3 tbsp almonds toasted and crushed
- 2 tsp sesame seeds
- Sriracha to taste
Instructions
Noodles
- Spiralize the vegetables using the medium noodle shape and set aside in a bowl.
Sauce
- Preheat a large skillet over medium high heat and add in the garlic and ginger. Saute for 30 seconds then add in the coconut milk and almond butter. Stir until the almond butter dissolves.
- Add in the vegetable noodles, along with the tamari, sesame oil, and honey. Stir on medium heat until until the vegetables soften slightly and the sauce thickens and coats the noodles, about 7-8 minutes.
- Stir in the edamame and toss until thawed. Season with salt and pepper to taste.
Assembly
- Serve in four bowls, top with crushed almonds and sesame seeds and add a few squirts of sriracha to taste.
Nutrition
Calories: 260kcal