Monday, May 4, 2015

Cold Sesame Zoodles

Have I waxed poetic about my intense love of Zoodles? Not here? Well, I absolutely, positively am a Zoodle convert. They're starting to taste better than regular pasta to me, and can take on any number of different sauces. They're just amazeballs.


I first tried Zoodles a few months back, paired with some crockpot PB chicken. It wasn't the best meal, because I just threw the chicken together, and it wasn't as good as I'd hoped, but after I let it sit for a day, or so, the flavors were there.

A few weeks ago, I decided to try it again, as I'm trying really really hard to eat more veggies. I sauteed them on the stove with some coconut oil and store bought Pesto. Pretty tasty! If it had some protein in it, I would've felt more full, but it didn't, so I was hungry halfway through the Opera I went to with my aunt.

I continued pairing Zoodles with different sauces, like Chicken Cacciatore, always cooking the noodles a bit on the stove top. Earlier this week, after church, I cooked the noodles, and served it with some Sesame sauce, which I've since lightened up with PB 2 (The original recipe called for reduced fat PB, but those always taste too sickly sweet to me). I also included some chicken, because a well rounded meal includes a protein and veggie.

This recipe is taken from the Weight Watchers Points Cookbook, Takeout Tonight, one of the first WW cookbooks my mom and I got back in 2004, when we did the program together. I took that book with me to college, and this recipe was a favorite of my friends, even. I made it all the time.

Adding it to RAW Zoodles was a different direction, but different is definitely a good thing.

First, gather your ingredients.

Also, there's Brown Sugar Blend Splenda 
Then add your PB2 and water into a small saucepan.



I'd originally planned to make up the PB2 separately, but I added too much water, so I omitted the water from the original recipe. Turned out well.

These next two ingredients might sound a bit odd, but they're awesome.

Ketchup.



And BBQ Sauce. The original recipe called for Hoison Sauce, which I didn't have, and is also a bit expensive, so I added BBQ, which works perfectly.



Add Low Soium Soy Sauce, Rice Vinegar, and Spenda Brown Sugar Blend. Stir to combine.

The final ingredient is Sesame Oil. A little goes a long way. A teaspoon is just enough.



And voila! Pour 1/3 cup over one zucchini, which has been shredded into noodles with a Veggetti, Spiralizer, or even just a vegetable peeler. 





Cold Sesame Zoodles

Serves 3

Ingredients

  • 1/3 cup PB2
  • 1/3 cup Water
  • 3 tbsp Ketchup 
  • 2 tbsp Hoison Sauce (OR plain BBQ Sauce works, as well)
  • 2 tbsp Low Sodium Soy sauce
  • 2 tbsp Splenda Brown Sugar Blend Sweetener
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 2 Scallions, Chopped

Directions 

  1. Combine all ingredients, except Scallions, in a small sauce pot over medium heat, stirring occasionally, until melted together.
  2. Let stand 10 minutes.
  3. Toss with Zoodles (Zucchini shredded into ribbons with a Spiralizer, Veggetti, Or even wide ribbons from a vegetable peeler).
  4. Sprinkle with Scallions. Serve with sliced chicken
**Optional: Topping with chopped peanuts is also amazing. 

This makes a great cold salad. The crunch from the Zoodles was absolutely amazing and fresh. I'm a huge fan. I can't say enough good things of this recipe. 


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