Recipe: Ginger Thai Rainbow Noodles

Serves: 6

Ingredients

• 1 tablespoon olive oil
• 1 zucchini, spiralized
• ½ butternut squash, spiralized
• 1 red or yellow beet, spiralized
• 1 red bell pepper, sliced thin
• 8 ounces brown rice noodles
• 1 cup edamame, thawed

Dressing

• ¼ cup olive oil
• 3 tablespoons peanut butter
• 3 tablespoons rice vinegar
• 2 cloves garlic, minced
• ½ teaspoon ground ginger
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 3 tablespoons chopped basil 

Directions

1. Cook rice noodles according to directions on the box.
2. To make dressing, combine all ingredients and mix well.
3. Heat 1 tablespoon olive oil in large skillet. Once hot, add spiralized beet, spiralized butternut squash, and spiralized zucchini.
4. Cook for 3-4 minutes until softened.
5. Add 2-3 tablespoons water while sautéing to help spiralized vegetables soften.
6. Add edamame and cook for 1 additional minute. Remove from heat.
7. Once rice noodles are cooked, combine with vegetables and toss with dressing.

Nutrition Facts per Serving:

Source: YourCancerGamePlan.com