Try this recipe if you’re craving a bowl of sweet-and-sour Asian noodles but want to skip the gluten bomb. Veggie noodles pack extra nutrients into your diet, and you can serve leftover sauce with broccoli for a tasty afternoon snack!
Orange-Tamari-Veggie Noodles with Crispy Seaweed
Excerpted from The Superfood Alchemy Cookbook by Jennifer Iserloh, to be published on April 9, 2019 by Hachette Books, a division of Hachette Book Group. Copyright 2019, Jennifer Iserloh.
- 2 ½ pounds zucchini or yellow squash (or a combination of squash and beets)
6 scallions, thinly sliced
1 orange, zest and juice
½ cup low-sodium tamari
¼ cup honey or agave nectar (or 2 tbsp stevia)
1 tbsp apple cider vinegar
2 tbsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, minced
2 tsp cornstarch
1 tsp chili garlic sauce
1 tsp freshly ground black pepper
olive oil cooking spray
2 ½-oz packages seaweed chips, thinly sliced
1. Trim both ends of squash and/or beets, spiralize, and set aside (you can also buy pre-spiralized veggies at most grocery stores).
2. To prepare the sauce, in a small saucepan combine scallions, orange zest and juice, tamari, honey, vinegar, sesame oil, garlic, ginger, cornstarch, chili garlic sauce, and pepper, whisking to remove any clumps of cornstarch. Simmer sauce over medium heat until thickened, 4–5 minutes.
3. Coat a large skillet with cooking spray and heat over medium heat. Add veggie noodles, and cook until soft and releasing liquid, 2–3 minutes. Transfer to a colander to drain excess liquid, 4–5 minutes. In a large bowl, toss veggie noodles with sauce. Garnish with seaweed, and serve immediately.
- Serving Size: 1/4 of recipe
- Calories: 207
- Carbohydrate Content: 39 g
- Fat Content: 5 g
- Fiber Content: 5 g
- Protein Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 767 mg
- Sugar Content: 30 g