Whether it is the “official” name or not, it is what I have named my butternut squash noodles made by my very favorite new kitchen item, my Spiralizer.
I had some yummy stir fry pork loin from Sprouts and wanted to try a Thai “noodle” meal. Cue my new toy!!!
So, I used a julienne peeler for my carrots, but you could buy shredded or use the magical spiralizer…put about 2T of Avocado oil in my wok and cooked the carrots, broccoli, and then the squash…added the Boodles and sautéed for a good 10 minutes, then added the pork strips. Then added the sauce….
2T fish sauce
1-2T coconut aminos
Juice and zest of 1 lime
Garlic powder and S&P
1/4 c rice wine vinegar
1T dried ginger
1-2T avocado or coconut oil
Mix that together and then add one large spoonful of almond (my fave), sunflower (also good), or cashew butter (have not tried) and stir in.
I present “Thai Pork Boodles”…it’s a thing…I promise!