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Vietnamese Spiralized Sesame Noodles with Scallops
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
1Combine 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.