Easy Dandan Noodles Cups (Made with Zoodles!)

subheading: FOR THE SAUCE - You can make this ahead of time and serve it later with hot zucchini noodles or traditional noodles in a to-go cup or bowl!:

⅓ cup Tahini or creamy almond butter (no sugar added)

3 cloves Garlic, minced

2 tablespoons Gluten-free soy sauce (we used Kikkoman’s Glu ten Free Soy Sauce)

2 tablespoons Freshly grated ginger

2 tablespoons prepared chili oil or Asian chili paste

1 tablespoon honey or sugar

1 tablespoon toasted sesame oil

1 tablespoon Chinese black vinegar (see notes for alternative)

3 tbsp. water or low sodium broth to thin out the sauce

FOR SERVING (to prep in 3 to 4 large cups)

1 lb. veggie noodles (zoodles) - check out my recipe post on how to easily make homemade veggie noodles

¼ cup loosely packed cilantro leaves

1 lightly steamed baby Bok Choy, - sliced into 4 pieces

¼ c. chopped nuts, optional

1 green onions, thinly sliced

Directions at cottercrunch.com

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