Szechuan Zoodles

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 8

Serving Size: 1 cup

Ingredients

1 tablespoon Sesame Oil
1 tablespoon Rice Wine Vinegar
4 Cloves Garlic, Fresh, minced
1 teaspoon Ginger, Fresh, grated
½ teaspoon Red Pepper Flakes
2 teaspoons Cornstarch
¼ cup Soy Sauce or Tamari
2 teaspoons Brown Sugar
4 cups Zucchini, cut into long noodles
2 Cups Carrots, cut into thin strips
1 tablespoon Canola Oil
1 ¼ cups Red Bell Pepper, thinly sliced
1 ¼ cups Green Bell Pepper, thinly sliced
2 tablespoons Onions, Green, thinly sliced

Preparation

1. In a medium bowl, combine sesame oil, rice wine vinegar, garlic, ginger, red pepper flakes, cornstarch
and 1 tablespoon of tamari/soy sauce. Set aside.
2. In a small bowl, mix sugar and rest of the tamari/soy sauce. Set aside.
3. Use a mandolin or spiral cutter to ribbon zucchini and carrots. Set aside.
4. In a large hot skillet, add canola oil and stir fry carrots for 2-3 minutes. Add green and red peppers and
cook for 2-3 minutes.
5. Add sesame oil mixture to cooked carrots and peppers.
6. Add sugar and tamari mixture to zucchini noodles and sauté for 2-3 minutes on medium heat.
7. Combine all ingredients.
8. Garnish with thinly sliced scallions.

Nutrition information

Calories: 71 Total Fat: 4g Saturated Fat: 0g Monounsaturated Fat: 2g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 8g Fiber: 2g Total Sugar: 4g Protein: 2g Sodium: 305mg Vitamin A: 165μg
Vitamin C: 46mg Calcium: 26mg Iron: 1mg Folate: 35μg