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Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional noodle salad bowl. Every member of your family will be asking for more when this is served up.

Ingredients:

3 Tbsp low sodium soy sauce
2 whole garlic cloves minced
1 each green onion finely chopped, about 2 Tbsp.
1/4 tsp red pepper flakes
1 Tbsp sesame oil
8 oz extra-firm tofu cut into 1/4-inch slices
12 oz prepared zucchini noodles
3 cups lettuce shredded
1 cup mung bean sprouts
3/4 cup carrots julienned
1 large ripe avocado halved, pitted, peeled and diced
1 tsp fresh lime juice  
cilantro leaves optional

Instructions

  1. In a small bowl combine soy sauce, garlic, green onion, red pepper flakes and 2 teaspoons of the sesame oil. In a shallow bowl combine tofu and 2 teaspoons of the soy mixture. Let stand 10 minutes.
  2. In a large non-stick skillet heat 1 teaspoon of the sesame oil over medium heat. Pat the tofu dry and cook until golden brown on each side. Remove from heat to a plate and set aside.
  3. Add zucchini noodles to the same skillet. Cook, over medium heat, stirring frequently about 5 minutes until hot and softened. Let cool. Turn into a large shallow serving bowl. Add lettuce, sprouts, and carrots to bowl.
  4. Top bowl with tofu and avocado. Add lime juice to soy mixture and drizzle over noodle bowl. Toss before serving.

Calories
230
Total Fat 15 g
Saturated Fat 2g
Sodium 470mg
Total Carb 15g
Dietary Fiber 7g
Sugars 5g
Protein10g