Healthy Veggie Noodle Recipes: Spiralized Shrimp Sunomono Salad, Turnip Noodles & Chicken Sausage

May 11 2017
Zucchini noodles rock, but summer squash isn't the only veggie worth spiralizing! Make room for cucumber noodles (DELISH) and turnip noodles (AMAZING)!

Hungry Girl's Healthy Spiralized Shrimp Sunomono Salad Recipe

Print Spiralized Sunomono Salad 'n Shrimp Print

1/4th of recipe (about 1 1/4 cups): 109 calories, 1.5g total fat (<0.5g sat. fat), 467mg sodium, 9.5g carbs, 1g fiber, 6g sugars, 14.5g protein

Click for WW Points® value*

Sunomono salad is a staple at sushi restaurants. Here, we give it a modern twist with a punch of protein. It's basically perfect!

Prep: 10 minutes

Chill: 15 minutes


1 1/4 lbs. seedless cucumber (about 2 large or 5 small cucumbers)

3 tbsp. seasoned rice vinegar

1 tsp. reduced-sodium/lite soy sauce

Half a packet no-calorie sweetener (like Truvia)

8 oz. ready-to-eat bay shrimp

2 tsp. sesame seeds


Using a spiral vegetable slicer like the Veggetti, cut cucumber into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel cucumber into thin strips, rotating the cucumber after each strip.) Roughly chop for shorter noodles.

Transfer noodles to a strainer, and pat dry.

In a large bowl, combine rice vinegar, soy sauce, and sweetener. Mix well.

Add cucumber noodles and shrimp. Gently toss to mix. Cover and refrigerate for at least 15 minutes.

Sprinkle with sesame seeds.


Hungry Girl's Healthy Turnip Noodles & Chicken Sausage Recipe

Print Turnip Noodles & Chicken Sausage Print

1/2 of recipe (about 1 1/2 cups): 270 calories, 10.5g total fat (4g sat. fat), 831mg sodium, 24g carbs, 5.5g fiber, 12g sugars, 19g protein

Click for WW Points® value*

How has it taken us this long to spiralize turnips?! The results are AWESOME, especially in this completely delicious sausage-studded stir-fry!

Click here for a video demo!

Prep: 10 minutes
Cook: 20 minutes


1 lb. (about 1 large) turnip

1 cup sliced onion

6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), sliced into coins

2 tbsp. light/reduced-fat cream cheese

2 tsp. Dijon mustard

1 1/2 tsp. chopped garlic

1/8 tsp. ground thyme

1/8 tsp. black pepper

Optional seasoning: salt


Peel turnip, and cut in half. Using a thin-style blade on a tabletop spiral vegetable slicer (like the Veggetti Pro), cut it into spaghetti-like noodles. (If you don't have a tabletop spiral veggie slicer, cut it into matchstick-sized strips.)

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add turnip noodles and 1/4 cup water. Cover and cook for about 7 minutes, uncovering occasionally to stir, until noodles have mostly softened and water has evaporated.

Transfer noodles to a bowl. Remove skillet from heat; re-spray, and return to medium-high heat. Add onion, and cook and stir until slightly softened and lightly browned, about 4 minutes.

Add sausage coins to the skillet. Cook and stir until onion has mostly softened and sausage has browned, about 3 minutes.

Reduce heat to medium low. Return noodles to the skillet, and add all remaining ingredients. Cook and stir until cream cheese has melted and coated the noodles, and entire dish is hot, about 2 minutes.


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Chew on this:

Today, May 11th, is Eat What You Want Day. We've got healthier recipes for whatever you crave... Grilled cheese? Burgers? Pizza? YUP.

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