INGREDIENTS
2 tbsp
| 30 ml sesame oil
1/2 cup
| 125 g peanut butter (can use tahini for a peanut free option)
1 tbsp
fresh ginger, minced
2 tbsp
coconut sugar
3 tbsp
| 45 ml tamari or coconut aminos
1 tbsp
| 15 ml rice vinegar
1/2 tsp
freshly ground black pepper + more to taste
2
large zucchinis (, spiralized into spaghetti-like noodles)
1
large carrot
2 tbsp
fresh cilantro, chopped
1/2 cup
chopped green onions
1/4 cup
roasted peanuts, chopped
1 tbsp
| 15 ml tabasco sauce (optional)