|1 pkg||Zeroodle Black Bean Spaghetti (or another noodle of your choice)|
|1||red pepper, sliced thinly|
|1/2||small Napa cabbage, shredded|
|1 Tbsp||sesame seeds, toasted lightly|
|1/4 cup||peanuts, chopped|
|1||green onion, julienned|
|2 Tbsp.||black vinegar or balsamic vinegar|
|2 Tbsp||soy sauce|
|2 tsp.||sesame oil|
|1 tsp.||chill oil or sriracha|
|salt and pepper to taste|
Cook the black bean spaghetti in salted boiling water according to package directions. Immediately drain and rinse under cold water.
Using a vegetable spiralizer, spiralize the zucchini and carrot on the pasta setting. Rough chop any pieces that are very long.
In a large bowl combine the cooked noodles, spiralized zucchini and carrots, sliced pepper and shredded cabbage.
In a small bowl make the dressing by combining the black vinegar, soy sauce, sesame oil, chili oil or sriracha and sugar. Mix well to combine and allow the sugar to dissolve. Season with salt and pepper to taste.
Pour the dressing over the noodles and vegetables, tossing to combine. Add the toasted sesame seeds, chopped peanuts and green onion and serve immediately.