Low Carb Cashew Sesame Noodles

 

		Ingredients: 3 Large garlic cloves, chopped 1 1/2 T Rice vinegar 3/4 t Hot red pepper flakes 1/2 C Salted cashews 3 T Soy sauce 1/4 Cup Sesame oil 1 t Splenda 1/3 Cup Water 1 lb prepared spaghetti squash or low carb pasta 1 1/2 C Coriander sprigs chopped fine 16 ozs Mixed Asian vegetables, fresh or frozen	Nutrition Information: Recipe makes 4 Servings Sorry! Nutrition Information not available for this recipe.
	Directions: In a blender, blend rice vinegar, hot red pepper flakes, soy sauce, sesame oil, Splenda, and water, with salt, and pepper to taste. Blend until smooth. Steam vegetables until crisp tender. Toss warm prepared low carb pasta or prepared spaghetti squash with vegetables and sauce, sprinkle with cashews, and serve.

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