NOTES

• Chili crunch oil can be found in the Asian section of many grocery stores. I used Chili Onion Crunch Oil from Trader Joes. You can also find it here on Amazon

SUBSTITUTIONS

• Sub for chili crunch oil: you can mix red pepper flakes (about 1/4-1/2 tsp) with 1/2 tbsp of oil

• Sub for peanut butter: any nut butter

• Sub for coconut aminos: soy sauce

• Sub for honey: maple syrup

• Sub for carrots: sliced red bell pepper, spiraled zucchini

• Whole30: omit the honey, use almond butter, compliant chili crunch oil, and zucchini noodles instead of pasta

LAZY VERSION

• Use shredded carrots instead of cutting into ribbons

STORAGE

• Allow everything to come to room temp and then store in airtight containers.

REHEATING

• Add a few teaspoons of water to the noodles. Reheat for 1-2 minutes, stirring halfway through.

REDUCE FOOD WASTE

• Leftover carrots? If you’re doing the meal plan for the week, add them to your root veggie hash! Or cut them up and serve them as a snack with hummus or ranch.