Nutrition per serving may change if servings are adjusted.
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.
220 calories;13 g fat(2 g sat); 2 g fiber; 13 g carbohydrates; 14 g protein; 53 mcg folate; 23 mg cholesterol; 6 g sugars; 1 g added sugars; 5,078 IU vitamin A; 29 mg vitamin C; 65 mg calcium; 1 mg iron; 735 mg sodium; 694 mg potassium
Vitamin A (102% daily value), Vitamin C (48% dv)