Gluten free

Gluten Free Asian Noodles Recepie

August 10, 2018


  • 1 Bowl Bean Sprouts
  • 10 gm Peanuts
  • 3 Zucchini
  • 2 Green Onions
  • 1 TBSP  PB2
  • 2 TBSP Soysauce
  • 1\4  TBSP Seasame Oil

Nutrition Value

Nutrition Facts
Servings: 2
Amount per serving
% Daily Value*
Total Fat 7g9%
Saturated Fat 1.3g6.5%
Cholesterol 0mg0%
Sodium 950mg42%
Total Carbohydrate 14.5g5.5%
Dietary Fiber 4.3g16%
Total Sugars 7.3g
Protein 8.1g
Vitamin D 0mcg0%
Calcium 55mg5%
Iron 2.5mg14%
Potassium 910mg20%

Step by Step Procedure

  • First, spiralize your zucchini with the help of spiralizer. you can easily get one from Amazon if you don’t have one.
  • Now wrap it around a wrapping paper towel and keep it under refrigerator for about one hour. It will absorb most of the moisture.
  • While the noodles are refrigerating cut the green onions, crush the peanuts and put up some knives in scrubs. 
  • Pour 1 tablespoon up PB 2 into the bowl and add in 2 tablespoons of water, add 2 tablespoons of soy sauce and 1/4 a tablespoon of sesame oil and mix it all up.
  • Now put the mixture into Jell-O shot containers and believe me it really works well for salad dressings.
  • Now take out your zucchini and check if the moisture has been absorbed or not.
  • Now pour some coconut or olive oil and start suating the noodles for 2 minutes. Take care that you don’t overcook them cause these noodles can be really mushy
  • Finally, it’s time to plate it up so put your zeros into the container and add on the toppings and add up the green onions Sabine sprouts and the peanuts and lastly add the dressing that we have made earlier

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