Zoodles or zucchini noodles... zoodles!
Zoodles can easily be made with a veggie spiralizer. But also a grater, veggie peeler, or an extra sharp knife can be used. The key is, thin and uniformed cuts for the veggies.
Shredded chicken is great, or cooked ground turkey, but try it with tofu! It’s a refreshing meatless option..
Trust me, this recipe is a flavor explosion and a crowd pleaser!!
Prep Time10 minsCook Time10 minsTotal Time20 mins
INGREDIENTS
2 Zucchini, cut into thin noodles, either by veggie spiralizer or other means
2 Large carrots, cut into thin noodles, like long matchsticks
1 Red bell pepper, cut into thin noodles, like long matchsticks
2 Limes juiced1/4 cup of juice
3 tbsp Soy sauce
2 tbsp Sriracha, less if you don’t want it spicyYou favorite chili sauce can be substituted
1 tbsp Ketchup
3 tbsp Creamy peanut butter
2 tsp Brown sugar
1 tsp Ginger, zested/finely grated
½ tbsp Crushed red pepper flakes
¼ cup Chopped cilantro
6 oz Tofu, drained, extra moisture removedOnce extra moisture is removed, you can “marinate” the tofu with a drizzle of soy sauce, vinegar and red pepper flakes) as an option
2 tbsp Cornstarch
Oil, salt and pepper
DIRECTIONS
1If preparing tofu, drain, remove excess moisture, dice into 1 inch cubes, marinate for at least an hour. See step 3 to cook.
2Meanwhile; in a large bowl add; zoodles, carrots and bell peppers.
Mix in a small bowl, lime juice thru red pepper flakes. Stir well.
Drizzle over vegetable mixture and stir together. Mix in cilantro.
3To cook tofu;
Heat a couple tbsp of oil in a skillet, over med high heat. Dredge tofu pieces in the cornstarch (either in a bowl, or large ziploc bag). Fry pieces a couple minutes per side.
Salt when done.
4Serve veggies dressed and tofu (or other protein topping) on top. Enjoy!!
Ingredients
2 Zucchini, cut into thin noodles, either by veggie spiralizer or other means
2 Large carrots, cut into thin noodles, like long matchsticks
1 Red bell pepper, cut into thin noodles, like long matchsticks
2 Limes juiced1/4 cup of juice
3 tbsp Soy sauce
2 tbsp Sriracha, less if you don’t want it spicyYou favorite chili sauce can be substituted
1 tbsp Ketchup
3 tbsp Creamy peanut butter
2 tsp Brown sugar
1 tsp Ginger, zested/finely grated
½ tbsp Crushed red pepper flakes
¼ cup Chopped cilantro
6 oz Tofu, drained, extra moisture removedOnce extra moisture is removed, you can “marinate” the tofu with a drizzle of soy sauce, vinegar and red pepper flakes) as an option
2 tbsp Cornstarch
Oil, salt and pepper
Directions
1If preparing tofu, drain, remove excess moisture, dice into 1 inch cubes, marinate for at least an hour. See step 3 to cook.
2Meanwhile; in a large bowl add; zoodles, carrots and bell peppers.
Mix in a small bowl, lime juice thru red pepper flakes. Stir well.
Drizzle over vegetable mixture and stir together. Mix in cilantro.
3To cook tofu;
Heat a couple tbsp of oil in a skillet, over med high heat. Dredge tofu pieces in the cornstarch (either in a bowl, or large ziploc bag). Fry pieces a couple minutes per side.
Salt when done.
4Serve veggies dressed and tofu (or other protein topping) on top. Enjoy!!
Zoodles + Spicy Peanut Sauce
Fish Food