I love Asian inspired noodle dishes but I rarely eat pasta or rice noodles. I prefer to save my carbohydrates for fresh fruit and other unprocessed carbohydrates. As you can tell, I have been getting zucchini and carrots every week in my CSA basket from Mountain Bounty Farm. I also received fragrant cilantro. This is a delicious way to use zunoodles and still get a burst of fresh Asian noodle flavors.
Dinner with the Millers
I used some of the sauce as a quick marinade for Alaskan halibut and then sautéed the fish while the salad rested. I steamed tatsoi, also known as spinach mustard, with sesame oil and served with the fish and confetti zunoodles to our good friends, The Millers. Not to be confused with The Millers from We Are the Millers, although I think Jennifer Aniston would have approved of this perfect meal. Just saying. Besides Nancy Miller is famous in her own right. See her blog at California Muse where you can read an exert from her book Hologram.
Sesame Lime Confetti ZuNoodles
• 1 each spiral cut yellow and green zucchini, or 2 green zucchini
• 1 medium carrot shredded
• 2 scallion sliced
• 1/4 cup low sodium soy sauce
• 2 tablespoons dark sesame oil
• 1/3 cup unseasoned rice vinegar
• 1 tablespoon honey
• 1 tablespoon Thai fish sauce
• 1 lime juiced, about 2 tablespoons lime juice
• 1/2 cup packed torn fresh cilantro
• 1/2 cup packed torn fresh basil
• 1/4 cup chopped fresh mint
• 1 glove garlic minced
• 1 inch piece fresh ginger finely grated
• 1 tablespoon garlic chili sauce or minced Serrano chili
1. Combine sauce ingredients and muddle the herbs. Let sit for several minutes while you prep the salad. Double the recipe if you want extra for a fish or chicken marinade.
2. Spiral or julienne cut zucchinis and shred the carrot
3. Combine sauce and salad ingredients and microwave 2 minutes on high just before serving for crisp tender warm zucchini noodles or serve cold and raw for a more crunchy salad.
Serving size is 1 cup
kcal 122 Carb: 12 gm, Protein: 11 gm, Fat: 7 gm
Weight watchers 2 pp – points