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Deb Ruppert's Thai Zucchini Noodles
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1. spiralize 2 zucchini and 2 cucumbers (I did lemon cucumbers) and 1 carrot.
2. chop a few green onions/scallions.
3. let the vegetables sit over a strainer or squeeze in paper towels to remove excess moisture (extra step not hugely necessary but it makes them less liquidy next day.)
4. for the dressing: 2TBS sesame oil, 1/2 c either tahini or peanut butter, 1tsp chilli flakes (more or less to taste), 2 TBS soy sauce, 1 TBS fish sauce -- stir/whisk to blend if using peanut butter you might need to add a little water (TBS at a time) -- pour over "noodles" I added some shredded chicken that I had (about a cup)
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