Oh man, back in college I used to love P.F. Changs and their garlic butter crack noodles. They were like the only thing I could afford on the menu and we’d order a plate and just chow the fuck down. Definitely contributed to my Freshman 15.
Here’s a much healthier and delicious version of them without all the crap.
1 butternut squash - use a veggie slicer to turn it into noodle form (here’s the one I got and it was the best thing I ever purchased - http://www.cookingtoys.com/spirooli-world-cuisine-vegetable-slicer.html)
3 tbsp melted butter
A handful of fresh basil, chopped
5 cloves of garlic, finely minced
2 tbsp coconut aminos
1 tbsp red chili flakes
salt and pepper
1 tbsp honey
Saute the butternut squash noodles in a pan with a dash of salt and pepper (make sure it’s not cooked to mush… you want it a little al dente).
In a separate pan over medium low heat, combine all the other ingredients for the sauce. When it’s nice and creamy, toss over the noodles. Julienne some cucumber to top it off and/or some basil leaves.