Peanut noodles

2 summer squash zucchini, or 1.5 cups cooked gluten-free noodles

2 tablespoons chopped green onion or regular onion

1 tablespoon grass-fed butter ghee or oil of choice

1 teaspoon toasted sesame oil preferably cold-pressed

2 tablespoons veggie or chicken broth or water, if the sauce is too thick, plus additional 1 to 2 tablespoons if needed .

3 tablespoons almond butter or peanut butter, I used almond butter b/c it's paleo

1 tablespoon coconut aminos tamari or soy sauce

1 teaspoon apple cider vinegar

2 teaspoons maple syrup

1 to 2 teaspoons Sriracha

Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

Directions at kelleyandcricket.com

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