First, make the sauce: combine the sesame oil, coconut aminos, tahini, sunflower seed butter, honey, ginger, garlic and chili paste in a small bowl.
Add the water, one tablespoon at a time, until the sauce reaches your desired consistency. (Less water if you want it thicker, more water if you want it thinner!)
Heat a large saucepan with 2 Tbsp coconut oil. Once the pan is hot, add the shrimp in a single layer. Cook for about 2 minutes per side, until the shrimp are pink and cooked through.
Add the noodles to the pan and cook for about 5 minutes, until soft but not mushy (to about ‘al dente’). Stir in the sauce and shrimp.
Serve warm with chopped scallions and sesame seeds.
Notes
Switch it up! use chicken or scallops instead of the shrimp, and substitute the butternut squash noodles for sweet potato or zucchini noodles!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/butternut-squash-sesame-noodles/