Serves: 6
Total Calories: 334

2 large zucchini peeled
3/4 cup raw almond butter
1/4 cup freshly squeezed lime juice
3 tablespoons Nama Shoyu or 2 tablespoons Bragg Liquid Aminos
2 tablespoons raw honey
2 tablespoons grated ginger
2 cups mung bean sprouts or adzuki bean sprouts
3/4 cup coarsely chopped raw or untoasted almonds

1. To make the “noodles,” use a spiralizer or vegetable peeler to form the zucchini into long, thin strips. Place the noodles in a colander and let sit for 20 minutes to drain their natural liquid. (This will keep the dish from becoming too watery.)

2. Place the almond butter, lime juice, Nama Shoyu, honey, and ginger in a blender or food processor and mix until combined. If the sauce is too thick, add water 1 to 2 tablespoons at a time until the desired consistency is reached.

3. In a large bowl, gently mix the noodles with the almond sauce.

4. Transfer the noodles to plates and top with the bean sprouts and almonds. Serve immediately.

For a Change . . .
* Use yellow squash instead of, or in addition to, the zucchini when making the noodles.
* Top the finished dish with 1/4 cup coarsely chopped fresh cilantro and/or 1/4 cup grated carrots for a different appearance and taste.

FYI . . .
To get mung bean sprouts that are thick and fat requires extra time and equipment. Additionally, mung beans are not available in many supermarkets. Therefore, I recommend buying them already sprouted.

Nutritional Facts:

Serves: 6
Total Calories: 334
Calories from Fat: 275

More Recipes from the The World Goes Raw Cookbook:
Miso Soup
Cilantro Lime Soup
Spring Rolls
How to Form the Spring Rolls
Wilted Spinach Salad
Seaweed Salad
Almond Ginger Dressing
Sesame Miso Dressing
Sweet Ginger Dressing
Sushi
How to Form the Sushi
Pad Thai
Daikon Dumplings
Kelp Noodles with Green Curry Sauce
Marinated Ginger Cabbage
Asian Dipping Sauce
Pineapple with Ginger Chocolate Fondue
How to Core a Pineapple
Almond Cookies