This is one of the reasons these trips are so valuable to me because I get first-hand experience with such a variety of individuals who all bring different talents to the table. Honestly, I had never heard of oyster sauce until this day. But then we added oyster sauce to the mix. We used typical Asian ingredients that I was familiar with like sesame oil, rice vinegar and soy sauce. Thankfully I was with two quite talented bloggers and we came up with an Asian stir fry recipe. If you’re unfamiliar with this it’s based on a TV show where you compete against one another in a recipe competition. I wrote about my experience here including a delicious Ranch Steak with Onions and Mushrooms recipe.ĭuring my trip we participated in a “chopped” competition. 1 (5 oz.) package zoodles or 2 small zucchini (up to 150 grams), spiralized 1 cup shredded carrot ½ cup diced red bell pepper ¼ cup chopped cilantro ¼ cup minced chives Dressing. It was inspired by my beef trip in Ohio last month. Zucchini noodles tossed together in a creamy avocado pesto for a delicious healthy weeknight dinner that is gluten-free, dairy-free and vegan and can be easily made in under 20 minutes Get the Recipe. This Asian Steak Stir Fry with Zucchini Noodles recipe is the perfect weeknight meal using simple ingredients that are also nutrient-dense. Zucchini Noodles with Creamy Avocado Pesto. Teriyaki zoodles a great copy-cat recipe for a Chinese noodle-based dish. You can totally adjust the amount of chili sauce to your liking or leave it out completely if you’re sensitive to heat.It’s no surprise that I’m a big fan of 30-minute meals. Teriyaki Zoodles are fun way to have tasty zucchini noodles any time of the. Just combine some creamy peanut butter, sesame oil, apple cider vinegar, garlic, ginger, honey and a little bit of chili garlic sauce (or Sriracha) for that extra kick of heat. So simple to whip up plus it’s got the perfect balance of sweet, spicy, tangy and salty. But if you prefer them slightly softer, you can sauté them in a pan for 1-2 minutes (NO longer than 2 minutes or they’ll be soggy) with some sesame oil.Īdd grilled or rotisserie chicken or shrimp to make it an all in one meal or leave it as is for Meatless Monday.Įverything gets tossed together with a flavor-packed homemade peanut dressing. I like my zucchini noodles raw with a slight crunch. Thai basil (feel free to leave out if you can’t find it).Transfer to a 9 x 13 casserole dish and bake for 15-20 minutes. Transfer the zoodles to a bowl and mix with the tuna mix. Add the zucchini noodles and toss all together. In addition to the zucchini noodles, I loaded this salad with: Oil a skillet, add the onion and celery and cook for about 6 minutes, then add the coconut flour and milk and stir together well. Use your hands to mix and form into golfball-sized balls. In a large mixing bowl, combine ground turkey, green onion and 1/2 of the sauce mixture. Place all of the sauce ingredients, except for the tapioca starch, in a small bowl or jar and whisk. A summertime favorite and the best part? It comes together quickly and is super easy to customize with your favorite veggies.ĪSIAN ZUCCHINI NOODLE SALAD WITH THAI PEANUT LIME DRESSING Preheat oven to 400° and line a large baking sheet with parchment paper. It’s also light, colorful, crunchy, and a super delicious way to use up some garden zucchini. I am completely obsessed with anything with Thai flavors and this salad is full of that signature sweet, spicy, tangy and savory combo. One of my favorite ways to use up that summer garden zucchini is turning them into noodles or oodles of zoodles! If you’re looking for some ideas on some zoodle dishes, these Mongolian Beef Zoodles, Kung Pao Zoodles and Teriyaki Chicken Zoodles are a few of our favorites.Īnother dish that happens a lot around here is this Asian Zucchini Noodle Salad with Thai Peanut Lime Dressing. This Asian Zucchini Noodle Salad is the perfect healthy and tasty dish to use up that garden zucchini! Loaded with shredded chicken, sliced veggies, and drizzled with a flavor-packed homemade Thai peanut lime dressing that’s the perfect balance of sweet, spicy, and tangy!
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