Vietnamese Spiralized Sesame Noodles with Scallops

Vietnamese Spiralized Sesame Noodles with Scallops

1 Review
From: EatingWell Magazine, July/August 2016

Spiralized zucchini noodles are the base for this healthy sesame noodle recipe. Shrimp or baked tofu can be swapped for the scallops if you prefer.

Ingredients 4 servings

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  • 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

Preparation

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  1. 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.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (102% daily value), Vitamin C (48% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 1½ lean meat, 2 fat

Reviews 1

September 09, 2017
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By: K Hernandez
Really good flavor. Loved the subtle ginger flavor. I would have given it a 5 star rating but your recipe directions are not very clear. It states cook time is 20 m (I assume that means minutes) but in the written directions it says to heat until starting to sizzle; cook for 15 seconds and then remove from heat. Where's the 20 minutes of cooking? I used shrimp instead of scallops and, after tossing the final ingrediants, I put it all back on the heat for about 10 minutes. Really good!!
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