- 15 Minutes
- 5 Minutes
- Spiralize the zucchini and butternut squash and pat the noodles dry with paper towels. Place in a serving bowl and set aside.
- In a small bowl, combine the peanut butter, soy sauce, agave, lime juice, rice vinegar, sesame oil, ginger, garlic, sriracha and water and whisk together until a sauce forms.
- Just before serving, pour the sauce over the noodles, then top with green onions, sesame seeds, peanuts, and cilantro. Serve immediately. If you’re not eating the whole batch right away, keep noodles and sauce separate until ready to serve as the salt will draw additional moisture out of the noodles.