Noodles with Peanut Tamari-Lime Dressing

Prep Time: ~20 min |Cook Time: 10 min| Serves: 4 servings

Recipe = Gluten free, vegan, vegetarian, low FODMAP

Ingredients:

• 4 large spiralized zucchini
• 4 large or 6-8 thin spiralized carrots
• 4 oz brown rice noodles- Mai Fun noodles are recommended for this recipe
• 3 cloves minced garlic (omit for low FODMAP version)
• 1/4 cup fresh minced ginger
• 1/3 cup chopped cilantro
• zest of 1 whole lime
• Juice of 5-6 medium sized limes
• 1 tbsp garlic infused oil
• 2 tbsp toasted sesame oil
• 2 tbsp low sodium tamari
• 1/2 tbsp pure maple syrup or liquid honey
• 1/2 tsp chipotle seasoning
• 1 tsp red crushed pepper
• 1 tbsp fresh chopped chives
• 1/2  cup dry roasted peanuts, chopped
•  

Directions:

1. Whisk together garlic, ginger, cilantro, lime juice and zest, oils, tamari, maple syrup, dry seasonings, and peanuts
2. Set dressing in the fridge
3. Peel carrots and spiralize both carrots and zucchini
4. Cook spiralized veggie noodles in a large pan or wok with a little oil. Allow the veggies to become a little soft and wilt down.
5. Boil brown rice noodles
   1. I used Annie Chun's Mai Fun Brown Rice Noodles. These asian style rice noodles are super thin and cook extremely fast. I only had to boil them for about 3 minutes and then I quickly ran cold water over them.
6. Add rice noodles to the wok of veggie noodles
7. Pour peanut tamari-lime dressing atop the noodles
8. Top with some extra crushed peanuts and cilantro if desired and serve!

This dish pairs very well with my Cilantro-Lime Shrimp. See the recipe here.