Avocados and zucchini noodles (“zoodles”) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
Ingredients
3
Tbsp.
light soy sauce
2
cloves garlic, minced
green onion, finely chopped
¼
tsp.
red pepper flakes
1
Tbsp.
sesame oil
8
oz.
extra-firm tofu, cut into ¼- inch slices
12
oz.
prepared zucchini noodles
3 cups
shredded lettuce
1
cup
mung bean sprouts
¾
cup
julienne-cut carrots
1
avocado, halved, peeled, seeded, sliced
1
tsp.
fresh lime juice
Cilantro leaves, optional
Instructions
- 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.
- 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; set aside.
- 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.
- Top bowl with tofu and avocado. Add lime juice to soy mixture; drizzle over noodle bowl. Toss before serving.
I love your healthy new take on a traditional Vietnamese noodle salad bowl.I am so glad you shared your delicious Avocado and zucchini noodles recipe with us at the Plant-Based Potluck Party. I'm pinning and sharing.
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