Using a Julienne peeler or Zoodle machine, make noodles from the
. Set aside with the
Bean Sprouts (1 2/3 cups)
Edamame (1/2 cup)
and whatever else you are making.
Olive Oil (2 Tbsp)
in a saute pan over medium-high heat. Cook the
Garlic (3 cloves)
and half of the
Fresh Ginger (2 in)
Toss in the vegetables. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
For the sauce, mix
Low-Sodium Soy Sauce (1/4 cup)
Creamy Natural Peanut Butter (2 Tbsp)
Water (3 Tbsp)
Crushed Red Pepper Flakes (1 pinch)
Sesame Oil (1/4 tsp)
and remaining ginger together. Transfer half of the sauce to a bowl to use later.
Toss the sauce with the noodles. Add more if you want it more saucy.
Once everything is tossed and the sauce is melty/creamy, garnish with
Sesame Seeds (to taste)
Scallions (to taste)
Peanuts (to taste)
Fresh Cilantro (to taste)