Sweet & Spicy Butternut Squash Noodles
Super simple and ready in a snap, these Sweet & Spicy Butternut Squash Noodles are an excellent dish to whip up for lunch or a weeknight dinner. These noodles are so full of flavor and are a lower carb version of traditional noodles. I used packaged butternut squash noodles, but you can also make your own with a spiralizer.
The sauce for these noodles is really what gives this dish it’s pizzazz! Made with San-J Tamari, honey, mirin, rice vinegar, chili garlic sauce, and sesame oil, this sauce is well balanced with some sweet and some spice and it would go great on all sorts of foods, such as chicken, sauteed broccoli, and more.
You can serve these noodles with crispy pan-fried tofu, sesame chicken, or teriyaki-style beef to add some additional protein, or steam some broccoli and carrots to add some additional veggies. And of course, you can serve the noodles as-is for a satisfying, yet light, meal.
Gluten-Free Sweet & Spicy Butternut Squash Noodles
- 3 tablespoons San-J Tamari
- 3 tablespoons honey
- 1½ tablespoons mirin
- 1½ tablespoons rice vinegar
- 2-3 teaspoons chili garlic sauce
- ¾ teaspoon sesame oil
- 1 (20-ounce) package butternut squash noodles
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 green onion , thinly sliced
- Sesame seeds
- Combine the tamari, honey, mirin, vinegar, chili garlic sauce, and sesame oil in a small bowl and set aside.
- Place the noodles in a bowl, add the cornstarch, and toss well to coat.
- Heat the oil in a large non-stick skillet over medium-high heat. Add the noodles and cook for about 1 minute, gently tossing occasionally. Add the sauce and cook, stirring occasionally, until the noodles are tender, and the sauce has thickened, 3-4 minutes.
- Garnish with green onion and sesame seeds.
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