Open Sesame!
Serving Size: 1 bowl (entire recipe)
Calories: 137
Fat: 7.5g
Sat Fat: 1g
Sodium: 576mg
Carbs: 15g
Fiber: 4g
Sugars: 8.5g
Protein: 7g
Freestyle™ SmartPoints® value 2*
SmartPoints® value 3*
Forget crop tops and rompers -- zucchini noodles are THE summer trend to adopt. And they work perfectly in this peanut-sauced, no-cook dish... Watch how it’s made!
Prep: 10 minutes
Chill: 15 minutes
Ingredients:
1 tbsp. reduced-sodium/lite soy sauce
1 1/2 tsp. plain rice vinegar
1 1/2 tsp. powdered peanut butter (or defatted peanut flour)
1 tsp. sesame oil
Half a packet no-calorie sweetener (like the kind by Truvia)
1/4 tsp. crushed garlic
1/8 tsp. ground ginger
10 oz. (about 1 large) zucchini
2 tbsp. chopped scallions
1 tsp. sesame seeds
Optional topping: crushed red pepper
Directions:
To make the sauce, in a small bowl, combine soy sauce, vinegar, powdered peanut butter (or peanut flour), sesame oil, sweetener, garlic, and ginger. Using a fork, whisk until uniform.
Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini as you slice it.) Roughly chop for shorter noodles.
Place zucchini noodles in a medium bowl. Add sauce, and toss to coat. Cover and refrigerate until chilled, at least 15 minutes.
Give mixture a stir, and top with scallions and sesame seeds.
MAKES 1 SERVING