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Satay Zucchini Noodles

by Livestrong_Recipes  |  Dec 24, 2014

Satay Zucchini Noodles
  1. PREP
  2. 25 m
  • COOK
  • 05 m
  • TOTAL
  • 30 m

Recipe from The With or Without Meat Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org.

INGREDIENTS

SERVES 1

  • 2 zucchini(s)
  • 1 1/2 tbsp Thai Peanut Satay Sauce, Spicy-Hot
  • 1 tbsp Sesame Tahini, Unsalted
  • 1 tbsp Lime Juice
  • 1 tsp Ginger Root
  • 1/3 cup Snow Peas
  • 1/3 cup Orange Bell Pepper
  • 1 tsp Black Sesame Seeds
  • 2 tbsp Cilantro

DIRECTIONS

1 Cut the zucchini lengthwise into thin, spaghetti-like strips.
2 Add the zucchini to a 2-quart microwave-safe dish.
3 Stir together the satay sauce, tahini, lime juice, soy sauce, and ginger in a small bowl until smooth. Pour the sauce over the zucchini and toss to coat.
4 Cover the dish with unbleached parchment paper and microwave on high until the vegetables are done, about 4 minutes (for al dente) to 5 minutes (for softened). Remove from the microwave and let stand covered for 5 minutes to complete the cooking process.
5 Add the snow peas and bell pepper, toss to combine, and adjust seasoning. Sprinkle with the sesame seeds and cilantro, and serve immediately.
6 *Use a julienne peeler or spiralizer for best results.
7 {WITH POULTRY, FISH, OR MEAT} one serving/full recipe: Before preparing the recipe, grill a 2-oz piece of grass-fed beef tenderloin or boneless sirloin until medium rare, about 1 1/2 minutes per side. Let stand for at least 5 minutes. Cut into long extra-thin slices. Sprinkle with a smidgen of sea salt. Toss with the summer squash noodles, snow peas, and bell pepper in step 4.
8 Per serving {with poultry, fish, or meat}: 330 calories.
9 Photo courtesy of the American Diabetes Association