Asian Zoodles

Another tasty way to use up excess zucchini. Serve the zoodles as a side or top with shrimp. 

Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
   
   
   
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 
   
   
   

Recipe without photos . . . Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 

Ramen Noodle Bowls

Another pantry and fridge fix that turned out to be a quick and easy evening meal . . . a light supper that hit the spot. Very versatile and there are so many ways to change this . . . add edamame or other protein sources, sugar snap peas, julienned zucchini . . .

Ramen Noodle Bowls     2 servings

Salad

1 (3 oz.) pkg. Ramen noodles, chicken flavored

Slaw mix (a combination of thinly sliced cabbage w/ grated carrots

Frozen peas, thawed

Slices of Smoked turkey

Roasted peanuts

Cilantro leaves

1. Cook Ramen noodles according to package directions using about half of the flavor packet added to the boiling water.
2. Drain noodles and arrange in two salad bowls.
3. Add peas, smoked turkey and roasted peanuts – using amounts tailored to each diner.
4. Garnish with cilantro leaves.
5. Drizzle with Asian dressing. 

Asian Dressing

1 tablespoon sesame oil

1 clove garlic, minced

3 tablespoons light soy sauce

1 tablespoon rice vinegar

2 teaspoons Sriracha hot sauce, optional

Combine all ingredients in a jar. Add lid and shake.

Here's another ramen noddle bowl variation we did with salmon, roasted butternut squash, fresh spinach and peas as toppers . . .