March 9, 2017
When you choose to eat clean and healthy, it’s hard to give up certain items that have always stayed at the top of your list! One of my all time favorite dishes is asian noodles. I love Pad Thai, hibachi, teriyaki chicken… basically anything with veggies, protein and some form of noodle, and I’m there.
After adopting a gluten free lifestyle, I immediately realized I needed a healthy solution for my pasta addiction. Zoodles became my new obsession! What is a zoodle, you might ask? Well, it’s a noodle made out of zucchini. All you need is a hand held spiralizer, found at any grocery store or supermarket, and you can make zucchini noodles in no time. Your spiralizer will become your new best friend, and they’re extremely affordable. You can use them with potatoes, squash, and even carrots. Zoodles are extremely delicious, nutritious, and they will help any clean-eating pasta lover get their fix.
Here’s my go-to recipe for Asian Zoodles…
serves approximately 4 people (if you like large portions like me.)
Roasted organic chicken, shredded (2 cups)
Red, green and yellow bell peppers, chopped
1 container of organic, sliced baby portobello mushrooms
1/2 organic yellow onion, finely chopped
2 tablespoons liquid aminos
1/2 teaspoon Sesame oil
1 teaspoon garlic powder
1 teaspoon ground ginger
1 tablespoon of all-natural dried peanut butter (PB2)
Red pepper flakes, to taste
3 Tablespoons of Olive Oil
Sesame seeds / chopped peanuts
Heat up a large skillet or wok.
In a small bowl combine aminos, ground ginger, sesame oil and 1 tablespoon of olive oil. Set aside.
Start by adding 2 tablespoons of olive oil into your skillet or wok until it comes to a simmer. Pour in chopped yellow onion and cook until translucent. After the onion is cooked, add 1 teaspoon of garlic powder and continue cooking for about 2 minutes. You want the bottom of the skillet to turn slightly brown from the oil and onion, it adds a ton of flavor!
Dump cooked chopped chicken, peppers and mushrooms into the skillet. Stir to mix with onion and garlic. Top the chicken and veggies with half of the sauce, a dash of red pepper flakes and salt and pepper to taste. Simmer and cook chicken and veggies on medium-high until the veggies are slightly soft and have absorbed the sauce. This will take at least 5 minutes!
Pour your spiralized zucchini straight into the skillet on top of the chicken and veggies. Top the uncooked zoodles with the rest of your sauce, salt, pepper and dried peanut butter. Stir together until the zoodles, chicken and veggies are completely coated in the sauce.
Zoodles cook very fast, so you will only need to sauté them for about 2-3 minutes. Watch the zoodles carefully to make sure that they do not get too soft. You want them “al-dente” like you would a true noodle.
Remove your asian zoodles from heat and top with sesame seeds or chopped peanuts. Enjoy!
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