Ingredients you’ll need:

• 2 Tbsp avocado oil

• 1 c of vegetable broth or water

• 2 Daikon radishes, peeled and spiralized

• 1 Tbsp avocado oil

• 2 tsp sesame oil

• 4 green onions, chopped separating white and green parts

• 4 cloves of garlic, minced

• 1/4 tsp salt

• 1/4 tsp ground pepper

• 1 bell pepper, seeded and sliced thinly (I used orange mini sweet peppers)

• 1/2 tsp of red pepper flakes

• 1 Tbsp fresh ginger, grated

• 1/4 c coconut aminos

• 2 Tbsp rice vinegar

• 2 tsp of chili paste (2 Tbsp if you like spicy!)

• 1/2 c cashew butter

• 1/2 lime, juiced

Kitchen “stuff” you’ll need:

Large sauté pan with lid, whisk, spiralizer, sharp knife, garlic press, cutting board, wooden spoon, tongs

Prep.

Spiralize daikon, chop veggies, and measure out cashew butter.

Create.

Heat first amount of avocado oil in large sauté pan, one hot add daikon, allow to cook for 2 minutes then toss with tongs. Allow to cook for another 2 minutes then toss with tongs and add broth and cover. Allow to cook covered for about 8 minutes. Remove and drain the pan. **Continue to cook covered if you like a softer noodles for about 2-3 minutes.**

Wipe out the hot pan and place back on the stove on medium high heat. Add the additional avocado oil and sesame oil. Once oil is hot, add garlic and season with salt and pepper and sauté until fragrant (1-2 minutes) add white parts of onion and peppers and sauté for about 2 minutes.

Add red pepper flakes and ginger and stir in until well combined. Add coconut aminos, rice vinegar and chili paste and whisk in well until bubbly. Add cashew butter and whisk in to combine well. Add lime juice, reduce heat to medium low and allow to simmer for 3-4 minutes.

Add cooked daikon to the pan, toss to coat well. Turn off heat.

Finish.

Plate it up with garish of green parts of the green onion, sesame seeds, lime slices/wedges, and chopped up cashews.

“A satisfying veggie noodle?” “YEP!”