Lisa Lillien is the popular Hungry Girl website and email newsletter featuring clever, humorous advice on guilt-loose eating. Likewise, she is the author of 13 books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.Com weblog every Monday for slimmed-down superstar recipes and extra.
This recipe changed into made-for-lazy days! Just spiralize a few zucchini, mix up a simple peanut sauce, and allow it to chill. Bonus: Eat the full bowl for under 150 energy.
Cold Sesame Zucchini Noodles
Serves 1
1 Tbsp. Decreased-sodium/lite soy sauce
1 ½ tsp. Undeniable rice vinegar
1 ½ tsp. Powdered peanut butter
1 tsp. Sesame oil
Half a packet of herbal, no-calorie sweetener
¼ Tsp. Overwhelmed garlic
⅛ tsp. Floor ginger
10 oz.. (approximately one huge) zucchini
2 Tbsp. Chopped scallions
1 tsp. Sesame seeds
Optional topping: beaten red pepper
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1. add soy sauce, vinegar, powdered peanut butter, sesame oil, sweetener, garlic, and ginger in a small bowl. Whisk with a fork till uniform.
2. Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (Or, honestly, peel zucchini into amazing-skinny strips, rotating the zucchini as you slice it.) Roughly chop for shorter noodles.
Three. Place zucchini noodles in a medium bowl. Add sauce and toss to coat. Cover and refrigerate till chilled, at least 15 mins.
4. Stir properly and pinnacle with scallions and sesame seeds.
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