Zucchini lends itself perfectly to transforming into a noodle stand-in for a healthier take on noodle and pasta dishes. Use it here in this zingy, lime-laced coconut broth in place of heavy, starchy noodles, and you’ve got a light and satisfying bowl of goodness. You can use whatever nuts you like here- I used cashews, but peanuts, almonds, even pistachios would taste delicious. As it stands, this recipe is vegan and gluten-free, but you can feel free to add some grilled shrimp, seared salmon, or seared and crumpled tempeh for added protein.
Total Time: 25 minutes
For the Broth:
- 2 tablespoons coconut oil
- 6 scallions, white and green parts, chopped
- 1 tablespoon fresh ginger, peeled and minced
- 5 cloves fresh garlic, minced
- 2 cups low-fat coconut milk
- 1 stalk fresh lemongrass, crushed
- 1 teaspoon tamari, to taste (or soy sauce)
- Juice and zest of 2 limes
- 1 teaspoon sesame oil
- 1 teaspoon Mirin (optional)
- Salt, black pepper, and red chili flakes, to taste
For the Noodles:
- 4 handfuls of your favorite green (try kale, spinach, whatever you like), thinly chopped
- 1 cup tomatoes, diced
- 6 zucchini, spiralized or julienned (do this on a mandolin if you’ve got one)
- Crushed nuts, minced cilantro and basil, sriracha, and lime wedges to serve
- Heat the coconut oil over medium heat, and sauté the scallions, ginger, garlic, and lemongrass stalk until tender (4-5 minutes).
- Add the coconut milk and tamari and heat over medium-low for 10 minutes.
- Turn off the heat, and add the greens and the tomatoes. Next add the lime juice and zest, sesame oil, Mirin, and salt and pepper to taste.
- Allow the broth to cool, then toss in the zucchini noodles to combine.
- Serve with crushed nuts, minced cilantro and basil, sriracha, and lime wedges.