Tag Archives: soy sauce

Sesame-Peanut Zoodles

We are almost halfway through January. Have you given up on your New Year’s resolutions already? I hope not. I’m still in the trenches with you. While not my resolution, I know many people choose to cut back on carbs. I am too attached to my carbs to make that leap, especially since we try to not eat a ton of meat. But I understand the logic behind the decision and many people find success with carb restricted diets.

One of my many carb hang-ups is pasta. I’d seen all the recipes for “zoodles” out there, and I was skeptical. Could zucchini really taste like pasta? I finally tried it. The answer: sort of. It definitely doesn’t taste like pasta, but you don’t miss the pasta either. And it definitely doesn’t taste like you are eating a giant pile of zucchini. I liked these with a side of salmon (and rice, even I’m being honest). Enjoy!

Sesame-Peanut Zoodles (serves about 2)

Sesame-Peanut Zoodles

3 small zucchini
½ red bell pepper, shredded or julienned
¼ red onion, thinly sliced
¼ cup crunchy peanut butter peanut butter
½ tablespoon rice vinegar
2 tablespoons low-sodium soy sauce
1 cloves garlic, minced
½ teaspoon sriracha (or to taste)
½ teaspoon ginger powder or 1 teaspoon fresh grated ginger

1. Spiralize zucchini, or make into “noodles” with a vegetable peeler. Toss with bell pepper and red onion.

2. Combine remaining ingredients in a small bowl. Stir until well combined. Microwave about 30 seconds to 1 minute, then stir again to incorporate better and it reaches a “sauce” consistency. Let cool for 3-5 minutes.

3. Toss vegetables with sauce. Serve room temperature or chilled.

Nutritional Information (Amount per serving):

Calories: 246
Protein: 12 g
Fat: 17 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Carbohydrates: 17 g
Fiber: 5 g
Sodium: 684 mg

Recipe Notes: I know the nutrition looks a little crazy on the fat. But that is from the peanut butter, and the saturated fat is low.

Source: adapted from online

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Lo Mein

Panda Express’s lo mein is one of my favorite fast foods. A few weeks ago, I needed a quick dinner for my family on a night where I hadn’t planned ahead well. I realized quickly that I had most of the ingredients for lo mein already on hand. It was a great night, and much cheaper than running to my local restaurant. Enjoy!

Lo Mein (Serves 4)

Lo Mein

½ package whole wheat thin spaghetti
1 chicken breast, chopped
2 cloves garlic
1 inch ginger root, peeled and grated or minced small
½ large onion, sliced
1 rib celery, sliced
¾ cup julienne carrot
½ cabbage, shredded
1 zucchini, sliced
⅓ cup low sodium soy sauce
1 teaspoon brown sugar
dash sriracha

1. Cook pasta according to package directions, minus salt or oil. Drain and set aside.

2. Heat a large nonstick skillet or wok over medium high heat. Add chicken. Cook until done about 5-7 minutes. Remove to a plate.

3. Add garlic, ginger, onion, celery, and carrot to pan. Saute for 5-7 minutes, until vegetables are mostly softened. Stir frequently to prevent any burning. Add cabbage and zucchini. Cook 3-5 minutes more.

4. In a small bowl, combine soy sauce, brown sugar, and sriracha.

5. Add chicken and noodles to vegetables in skillet. Add soy sauce mixture. Stir and cook over heat until well combined, about 2 minutes. Serve hot.

Nutritional Information (Amount per serving):

Calories: 318
Protein: 27 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 50 mg
Carbohydrates: 50 g
Fiber: 9 g
Sodium: 853 mg

Source: adapted from several sources online

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