Vietnamese Spiralized Sesame Noodles with Scallops
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.Advertisement
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.
1 1/2 vegetable, 1 1/2 lean meat, 2 fat