Pan Fried Sesame Butternut Squash Noodles
These Sesame Butternut Squash Noodles are super simple and extremely healthy! Pan fried noodles with onion, garlic, ginger, and sesame oil.
Servings 2 servings
- 2 tablespoons olive oil
- 1/2 medium yellow onion finely diced
- 1 red bell pepper seeded and julienned
- 12 oz. butternut squash noodles spiralized
- salt & pepper to taste
- 1 clove garlic minced
- 1/4 cup soy sauce
- 3 tablespoons real maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon corn starch
- 2 tablespoons cold water
- 1/2 teaspoon dried ginger
- 2 scallions sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup salted peanuts chopped
In a large skillet, heat olive oil over medium to medium-high heat. Saute onion 2 minutes or until lightly browned and fragrant.
Add in red bell pepper, butternut squash noodles and, a little salt and pepper. Continually stir for the first minute to coat with residual oil in the pan. Cook another two minutes. Stir in garlic and cook until fragrant.
While squash noodles cook, whisk ingredients for sauce together in a small bowl.
Pour sauce over noodles in the hot pan and stir to coat noodles in the sauce as it begins to thicken. Continue cooking until butternut squash noodles are cooked to your liking.
Remove from heat and sprinkle with scallions, cilantro, and peanuts. Serve immediately.
Calories: 515kcal | Carbohydrates: 55g | Protein: 11g | Fat: 30g | Saturated Fat: 4g | Sodium: 1716mg | Potassium: 1068mg | Fiber: 7g | Sugar: 26g | Vitamin A: 20200IU | Vitamin C: 116.6mg | Calcium: 153mg | Iron: 2.7mg