Recipe Image

Vietnamese Spiralized Sesame Noodles with Scallops

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/21/2019