Sesame Zucchini Noodles
Sooooo many of us love pasta, but would prefer to avoid the carbs! If you are one of “us,” this recipe is for you! You can buy zucchini squash “noodles” in most any grocery store. You can also use a spiralizer to make your own. The real trick with these noodles is to cook them very briefly – just until they heat through. If you are not watching your carbs, any egg-free linguini, angel’s hair, or spaghetti pasta can be substituted.
- Sauté the onions for one minute and 30 seconds until translucent, then add the minced ginger and sauté 30 more seconds.
- Add the snap peas and cashews. Sauté about a minute and 30 seconds, or until the peas turn bright green. Drizzle-in the sesame oil.
- Toss-in the squash and cilantro and cook, tossing gently but constantly, until the noodles are hot – about 30-seconds to one minute.
- Divide the soup evenly into four warmed bowls. Scoop the zucchini into the center of each bowl. Distribute left-over cashews and peas over each bowl of “pasta”
- 1 Tablespoon canola or grapeseed oil
- 1 cup red onion, thinly sliced
- 1 teaspoon freshly minced ginger
- 1-1/2 cups sliced snap or snow peas
- 1-1/2 cups roasted cashews, mildly chopped
- 1/2 tsp sesame oil
- 1 tablespoon canola or grapeseed oil
- 4 cups summer squash noodles
- 1/2 cup mildly-chopped cilantro
- 1 quart plus 2 cups Spiced Carrot Soup