Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Yields: 1 serving

DIRECTIONS

1. Drain and rinse the shirataki noodles with cold water. Set them aside.

2. In a medium nonstick pan, add the sweet pepper, zucchini, garlic, and coconut oil. Cook over medium heat until the garlic is lightly golden and the vegetables are soft. This should take about 10 minutes. Stir occasionally to prevent burning.

3. While the vegetables cook, prepare the sauce by mixing together the chili paste, peanut butter, ground ginger, lime juice, coconut aminos, and a light drizzle of raw agave in a separate bowl.

4. Reduce the heat to medium-low and add the rinsed noodles to the pan. Cook for 2-3 minutes, stirring occasionally.

5. Pour the sauce over the noodles in the pan. Increase the heat to medium and gently fold the sauce into the noodles. Cook for an additional 3-5 minutes, allowing the flavors to combine.

6. Remove the pan from the heat. Top the spicy peanut noodles with sliced green onions for garnish.

7. Serve the dish immediately and enjoy your flavorful and satisfying spicy peanut noodles.

Note: You can customize this recipe by adding other vegetables or protein sources such as tofu or edamame if desired.