We ate this Peanut Tahini Noodle Bowl as a meatless meal, but you could easily add meat or fish! I also added arugula to our plates to beef up the veggies and make it prettier.
Peanut Tahini Noodle Bowl
Noodle Bowl:
- 8 ounces noodles of choice (I used whole wheat spaghetti noodles, but Banza would be awesome too)
- 3 zucchini, made into “zoodles” (or can buy pre-made zoodles)
Peanut Tahini Sauce:
- 1/4 cup PB2, made into nut butter (or can use 1/4 cup natural peanut butter)
- 1/4 cup creamy tahini
- 1/2 cup chicken bone broth
- 1/4 cup water
- 3 tablespoons low sodium soy sauce (can use coconut aminos)
- 2 tablespoons sriracha
- Juice from 1 lime
- 2 teaspoons sesame oil
INSTRUCTIONS
- Cook noodles per package instructions.
- While the noodles cook, saute zoodles in a skillet over medium heat until softened, about 5 minutes. Set aside.
- Combine the sauce ingredients in a small saucepan over medium-low heat. Stir over heat until ingredients are well combined.
- Once the noodles are cooked, strain and add them back to the pot you cooked them in. Add zoodles to this same pot and toss both zoodles and noodles with the sauce. Enjoy!
Really appreciate you sharing this blog. Really looking forward to read more. Great. Jacquie Lindsey Keelin