Instructions
- Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
- In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
- Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
- Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
- Serve and enjoy!
Serve: 2
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