Selfadvocatenet.com Recipe for month of June 2022
Shrimp or baked tofu can be swapped for the scallops if you prefer.
EatingWell Test Kitchen
total: 20 mins
Vietnamese Spiralized Sesame Noodles with Scallops
3 tablespoons toasted (dark) sesame oil
2 scallions, chopped
1 tablespoon minced garlic
2 teaspoons minced ginger
1 teaspoon brown sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
5 cups spiralized zucchini noodles, from about 2 medium zucchini
8 ounces bay scallops, cooked
1 cup spiralized or shredded carrots
1 cup slivered radishes
3 tablespoons chopped fresh basil
Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce, fish sauce and lime juice. Transfer to a large bowl and add zucchini noodles, scallops, carrots, radishes and basil; gently stir to combine.
Make Ahead Tip: Refrigerate sauce and noodle mixture separately for up to 1 day; toss together before serving.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Serving Size: 1 3/4 cups
Per Serving: 221 calories; protein 14.5g; carbohydrates 12.8g; dietary fiber 2.5g; sugars 5.6g; fat 12.9g; saturated fat 2g; cholesterol 22.7mg; vitamin a iu 5078.3IU; vitamin c 29mg; folate 53.1mcg; calcium 65.1mg; iron 1.1mg; magnesium 69.4mg; potassium 694.3mg; sodium 735.3mg; thiamin 0.1mg; added sugar 1g.
Exchanges: 1 1/2 vegetable, 1 1/2 lean meat, 2 fat
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