This recipe is adapted from a recipe in my new favorite cookbook, Just the Good Stuff by Rachel Mansfield.  If you’ve never tried zucchini noodles, you should!  They are a great swap for traditional pasta, and a sneaky way to get in more veggies.  I use a spiralizer like this one and make my own zucchini noodles, but you can also buy spiralized noodles at most grocery stores now.   The sauce on this is amazing–it reminds me of pad thai with its nutty, creaminess.  Packed with veggies, simple to make, and quick enough for a weeknight dinner, you need to try these zucchini noodles with almond butter sauce!

Zucchini Noodles With Almond Butter Sauce

AmyAmy
A quick and easy weeknight dinner packed full of veggies that you will want to make over and over!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Servings 5 people

Ingredients
  

Almond Butter Sauce

  • cup creamy almond butter
  • cup chicken or vegetable broth
  • 2 tbsp toasted sesame oil
  • cup coconut aminos
  • 3 tbsp apple cider vinegar
  • 2 tbsp coconut flour
  • 2 cloves garlic, minced

Noodles

  • 1 pound chicken breasts, cut in one inch pieces could also use shrimp or tofu
  • 4 zucchini, spiralized 5-7 cups if buying premade noodles
  • 2 tbsp avocado oil
  • 1 orange bell pepper
  • 1 cup sliced mushrooms
  • 2 cups asparagus, stems chopped in thirds 1 medium bunch
  • Sriracha sauce

Instructions
 

  • Make the Almond Butter Sauce: In a medium saucepan, stir together the almond butter, chicken broth, sesame oil, coconut aminos, apple cider vinegar, coconut flour, and garlic. Warm the sauce over medium heat until it starts to thicken, about 2 minutes. Reduce the heat to low, cover the pan and keep on a low simmer until ready to use.
  • Warm the avocado oil in a large skillet over medium heat. Add the chicken in a single layer and season with salt and pepper. Let cook for several minutes, then flip and cook on the other side til cooked through. Remove to a plate.
  • Add a little more avocado oil to the pan if needed, and add the asparagus to the pan. Cook for 2 minutes, then add the bell pepper, mushrooms and zucchini noodles. Cook, stirring frequently until softened, 5 to 7 minutes.
  • Add the chicken back to the pan, pour the almond butter sauce over the vegetables, and toss to coat. Serve warm with sriracha on top to taste.