Butternut Squash Sesame Noodles
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
Ingredients
  • 2 Tbsp coconut oil
  • 1 package butternut squash, zucchini, or sweet potato noodles (about 10-12 oz)
  • 1 lb shrimp, peeled
For the sauce
  • 2 Tbsp sesame oil
  • ¼ c coconut aminos
  • 3 Tbsp tahini
  • 2 Tbsp sunflower seed butter
  • 2 Tbsp chili garlic paste or sriracha
  • 1 Tbsp honey (omit for Whole30)
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp room temperature water
For serving
  • Chopped scallions
  • Sesame seeds
Directions
  1. First, make the sauce: combine the sesame oil, coconut aminos, tahini, sunflower seed butter, honey, ginger, garlic and chili paste in a small bowl.
  2. 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!)
  3. 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.
  4. 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.
  5. 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/