OMG. I’ve tried zoodles recipes before and been sorely disappointed. But, as you all know, I’ve been trying to create/make low-calorie, “clean” meals. Asian foods fit into this food plan very well.
Today I combined three recipes to make this. It took about 20 minutes to prep and 6 minutes to cook, it serves 4 to 6 and is approx. 474 calories/serving based on MyFitness Pal’s recipe software.
INGREDIENTS FOR THE STIRFRY:
- 2 tbsp. sesame oil
- 2 cloves garlic, minced
- 4 zucchini, processed thru the spiralizer
- 1 red pepper, cut into strips
- 2 carrots, peeled and shredded
- 4 C shredded cabbage (I bought a bag of slaw)
- 4 C shredded chicken (I bought a roaster, took off the skin, and shredded it)
INGREDIENTS FOR THE PEANUT SAUCE:
- 1/2 C smooth peanut butter (Spray the cup with PAM before filling with the peanut butter and it will come right out of the measuring cup)
- 1/3 C raw honey
- 2 tbsp. sesame oil
- 2 tbsp. rice vinegar
- 1/3 C low-sodium soy sauce
- 2 tsp. finely minced fresh ginger
- 1 to 2 tbsp. sriracha (you can use additional sriracha if you like it spicer)
And finally, TOPPINGS:
- 1 handful fresh cilantro, rough chopped
- 4 to 5 scallions, cleaned and diced
- 1 to 2 C fresh bean sprouts
- 1 to 2 tbsp. sesame seeds
- 1 to 2 tbsp. rough chopped low-salt, dry roasted peanuts
- 1 lime, cut into quarters – optional
I would start with the peanut sauce. It’s easy. Take a small sauce pan, mix all the ingredients, and stir well over low heat. I used a whisk to make sure the peanut butter blended well. It will start out looking almost curdled; like milk looks when you add lemon by accident. Continue to whisk it and it will thicken up and turn a rich dark brown. At that point, turn it onto the lowest temp you can and stir occasionally, or truthfully, you can turn it off. It takes so little time to make the zoodles and chicken, that it will stay warm enough.
To cook the veggies, use a large skillet. I actually have a professional, copper bottomed skillet that I picked up when Tiffany’s Bar and Restaurant in Blue Bell, went out of business. It is missing it’s handle, but was otherwise in great condition. I paid $3 for it at auction. It is approx. 16″ in diameter and is wonderful for something like this. If you do not have a large enough skillet, make the veggies in two batches and combine it all in a serving bowl.
Add 2 tbsp. sesame oil and the garlic to the pan. Start it cooking, but don’t let the garlic brown. Add the red pepper, carrot and 1/2 of the shredded cabbage and cook for about 5 minutes. Then add the remainder of the cabbage. This way some will still be crispy and crunchy adding a great level of texture to the dish. Add the zoodles and chicken, toss and heat through. Total cooking time when the zucchini and chicken is added, is an additional 2 to 3 minutes only.
Take the skillet off the stove and pour the peanut sauce over it. Toss it all together with 2 forks, tongs, or a spatula, but make sure the veggies are fully covered with the sauce.
The final step is to top with the cilantro, bean sprouts, scallions, sesame seeds and peanuts. Then dive in and enjoy. Serve with a piece of lime if you’d like.
Although this was made with chicken, I’d gamble that grilled shrimp, pork or thin sliced steak would also be excellent as protein options. I’d hesitate with fish other than shrimp as I think the peanut sauce would be overpowering, but hey, some of the best creations in the world were experiments and accidents, so if you prefer salmon to shrimp, I’d go ahead and try it.