We always try to start the New Year on a healthy note so we have been eating more vegetable-based dishes. The Hubs is a good sport about it but he sometimes misses the main dish being meat-based. Here’s a new recipe I whipped up that is good as a stir fry for dinner and then as a cold salad for lunch the next day.
Butternut & Zucchini Sesame Noodles
Ingredients
For dressing
- 6 cloves garlic, peeled and smashed
- 3 T. agave nectar
- 6 T. white wine vinegar
- 4 T. soy sauce
- 2 T. sesame oil
- 2 t. dried shallots
Prepare noodles
- 2 T. sesame oil
- 10.7 oz. Butternut Spirals
- 10.7 oz. Zucchini Sprials
- 2 T. sesame seeds
Instructions
- Place garlic, agave nectar, vinegar, soy sauce and sesame oil in a blender and pulse until garlic is chopped and oil is emulsified.
- Stir in dried shallots. Set aside.
- Heat 2 T. of sesame oil in a wok or large skillet. Saute butternut and zucchini spirals for 3-4 minutes. (You could absolutely serve them raw as well.)
- While spirals cook, heat a small skillet and toast sesame seeds 1-2 minutes or until fragrant. Set aside.
- Turn off wok and toss the spirals with the dressing. Place in serving dishes and sprinkle with sesame seeds. Serve.
I used spirals from the Veggie Noodle Co. (Austin, TX).
I love their mission statement, that they are USDA organic and that each box came with some pretty cool sounding recipes using fresh herbs and other fresh and raw ingredients: Garlicky Basil Butternut Spirals, Spiralized Butternut with Sage & Veggies, Arugula Salad with Goat Cheese (and butternut spirals), Zucchini Spirals with Basil & Mushrooms, Spicy Garlic-Parm Zucchini with Kale, and even a Sesame Zucchini Noodle Salad. This latter dish I didn’t see until I had whipped up my dressing but I am keeping it close. It’s vinaigrette calls for Tamari, ginger and garlic. Yum!
Notes:
I based this recipe on Sesame Noodle with Broccoli from the archives.