There is a dish I’ve been making for years consisting of an Asian-inspired marinade tossed through buckwheat noodles and served with Salmon.  Absolutely DELICIOUS!  The other night I was craving the flavours but really wanted a super light meal.  I can’t believe it had never occurred to me before to replace the noodles with ‘zoodles’ (zucchini noodles)!  Needless to say it was delicious and definitely hit the spot!

I posted this photo on Facebook and Instagram and it received such a positive response so I thought I had better share it with you all!  I hope you enjoy it as much as we did :-)

PS – if this recipe tickles your fancy you might be interested in checking out my cookbook The Shrinking Hubby’s Healthy Food We Love To Eat.  Full of over 50 healthy ideas for breakfast, lunch, dinner and dessert – all easy to create and family friendly.  All my recipes are Gluten Free, Refined-Sugar Free and most are Dairy Free and Thermomix Friendly. All my products are currently on sale (no code required!) which you can check out here:  www.theshrinkinghubby.com/buy-book.  Enjoy XX

Asian-inspired Zoodle Salad by The Shrinking Hubby

Serves 2

Ingredients:

For the Zoodles:

  • 2-3 zucchinis/courgettes per person
  • Sea salt
  • Olive oil
  • Fresh Lemon Juice (or lime juice)
  • A vegetable spiraliser (or you can use a vegetable peeler for a ‘fettucine effect’ if you don’t have a spiraliser)

For the Marinade:

  • 1 ½ Tablespoons Macadamia Oil
  • 2 Tablespoons Mirin
  • 2 1/2 Tablespoons Tamari
  • Juice of ½ Lime

For the Salad:

  • 2 Green Shallots (sliced)
  • ¼ Cup Toasted Sunflower/Pepita seeds
  • 1 Finely Diced Red Chilli (seeds removed).  If you like your food spicy – keep the seeds in!
  • 1/2 Bunch Coriander Leaves
  • 1/2 Bunch Parsley Leaves

Method:

Make your Zoodles according to the instructions below.

While your Zoodles are resting, shake the marinade ingredients together in a jar.

When the Zoodles have drained (or after about 15 minutes) add them to your salad bowl and toss through the shallots, chilli and half of the coriander and parsley.

Drizzle with the marinade and top with the reserved ingredients and seeds.

Serve with some grilled salmon or chicken or on its own for a tasty and very light meal. PS – if you have some sesame seeds (which I didn’t this time) – these would be delicious toasted and sprinkled over the top to serve!

Making your Zoodles:

Create the zucchini noodles using a vegetable spiraliser (see note below).  Place noodles in a colander, sprinkle liberally with good quality sea salt, a squeeze of fresh lemon juice and drizzle with a splash of olive oil.  Toss and let sit for about 15-30 minutes (if you have time).  You will find a lot of liquid leaves the noodles which means that they will shrink down quite a bit.

NOTE:

  1. I have tried many spiralisers to make these vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.
  2. Zoodles are great – and so versatile.  You can heat them up before serving, or have them raw – they are delicious both ways!
  3. PS:  If you like the idea of Zucchini noodles and want more inspiration I have used Zucchini noodles previously with the delicious Dina’s Tomato Sauce here, my Salmon with Pesto Zucchini Noodles here and we absolutely love our zucchini noodle ‘spaghetti bolognese’ here!
My Asian-Inspired Zoodles are delicious served with BBQ salmon.

My Asian-Inspired Zoodles are delicious served with BBQ salmon.

 

 

 

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