Voodles Instead of Noodles

Pad Thai (w/ Chicken or Shrimp)

INGREDIENTSimg_2062-1

Making the Protein:

  • 4 chicken breasts or 1 lb of Shrimp
  • salt and pepper to taste
  • 1/2 cup of peanut sauce (recipe below)

Making the Voodles:

  • Half of a daikon radish, scrubbed, ends trimmed and peeled
  • 1 cup shredded carrots
  • 2 zucchini, ends trimmed leave the skin on
  • 2 yellow squash, ends trimmed leave the skin on
  • 1 cup bean sprouts
  • 4 green onions, finely sliced (white and green parts), 1 tablespoon reserved
  • 2 tablespoons chopped cilantro, 1 tablespoon reserved
  • 2 tablespoons sesame seeds, 1 tablespoon reserved
  • 1 lime, sliced in wedges for garnish

Making the Peanut Sauce:

  • 1 cup peanut butter (you can also use almond or sun butter)
  • 1/2 cup lime juice
  • 4 tablespoons soy sauce
  • 4 tablespoons honey
  • 4 teaspoons grated fresh ginger
  • a pinch red pepper flakes
  • 3-5 tablespoons water, to thin

Note: reserve a 1/2 cup of peanut sauce to use for marinade for the protein

INSTRUCTIONS

Sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy adding water as needed to thin the sauce to a desired consistency.  Taste and adjust seasoning if necessary to your taste.

Protein: Season the protein of choice with salt and pepper to taste. Using a bag with a seal, place protein and 1/2 cup of peanut sauce. Seal the bag, shake to fully cover protein and place in the refrigerator for at least 30 minutes, while you prepare the voodles.

Voodles: Prepare the voodles (radish, zucchini, yellow squash) using your tool of choimg_2055ice (julienne peeler, mandoline, spiralizer, etc.) to create noodles.  Transfer the noodles to a large serving bowl.

Add the carrots, bean sprouts, green onions, chopped cilantro and sesame seeds to the serving bowl.

Remove the marinating protein from the refrigerator and bring it to room temperature.  Heat a saute pan and spray with cooking spray.  remove the protein from the bag, shaking off any excess marinade.  Cook the protein until done – shrimp 3-4 minutes per side and chicken 6-8 minutes per side.  Once done, remove from the pan, leave the shrimp whole but if using chicken dice it to bite size pieces. Keep warm.

Add equal portions of the voodles to 4 plates.  Note: If you like the voodles softer, place in the microwave for 30 seconds.  Separate the protein into 4 equal servings and put over top of the voodles.  Heat the peanut sauce in the microwave for 20 seconds, watch so it doesn’t boil over.  Measure out  1-2 tablespoons of peanut sauce to drizzle over each portion. Use 2 forks to gently toss the mixture ensuring everything is coated evenly with sauce.  Sprinkle with reserved green onion, cilantro and sesame seeds and garnish with a lime wedge. If you like it spicy, feel free to sprinkle some red pepper flakes on the top! Enjoy!

Note: If you will not be serving all 4 portions immediately, portion off the amounts of voodles, protein and sauce you need for now. Store leftover voodles, protein and sauce separately.

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Pesto Zoodles with Grilled Shrimp of Chicken and Tomatoes  

INGREDIENTS

Making the Protein:

  • 4 chicken breasts or 1 lb of Shrimp
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

2 cups of Gourmet Medley Tomatoes

  • Grape Tomatoes, halved
  • Cherry Tomatoes, halved
  • Cocktail Tomatoes, halved
  • Mini Plum Tomatoes, halved
  • Exotic Tomatoes, halved

Making the Voodles:

  • 2 zucchini, ends trimmed leave the skin on
  • 2 yellow squash, ends trimmed leave the skin on

Making the Pesto Sauce:

  • 1 cup basil
  • 1 clove garlic
  • 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 1/2 tbsp olive oil

1 lemon, sliced in wedges for garnish

Directions:

Season the protein of choice with garlic powder, salt and pepper to taste. Heat a saute pan and spray with cooking spray.  Cook the protein until done. Shrimp 3-4 minutes per side and chicken 6-8 minutes per side, timing may vary.  Once done, remove from the pan, leave the shrimp whole but if using chicken, slice the breast into long strips horizontally. Keep warm.

Using the same pan, saute tomatoes just until soft.  When done, remove from heat.

In a food processor to make the pesto – pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Transfer to a microwaveable bowl.

Use the same directions in the above recipe to prepare the voodles, this time using zucchini and yellow squash. Transfer to a serving bowl.

Warm the pesto in the microwave for 20 seconds. Pour heated pesto over the voodles. Use 2 forks to gently toss the mixture ensuring everything is coated.  Top with protein and tomatoes and garnish with a lemon wedge.  Sprinkle with a little Parmesan cheese if desired. Enjoy!

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Voodles and Turkey Meatballs

The next time you’re craving one of the all time favorite comfort foods – Spaghetti and Meatballs, try this healthier twist buy subbing out the spaghetti with voodles and using turkey meatballs.

meatballs

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