It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I'm so proud! I grew the zucchini and the snap peas from this recipe in my garden on my porch! It was only a little zucchini, so I got a personal sized bowl of zoodles, but they're near the end of their growing season and I've seen friends come home from the farmer's markets with a huge ones!
Make Your Meal Even Healthier Tip:
Zoodles are the healthier way to have a pasta-like noodle for this salad, but if you don't have one on hand, whole wheat pasta or a lentil or chickpea pasta would also do the trick.
If you're veg, sub out the prawns for some tofu, or just stock it up with vegetables, like broccoli!
Click through for recipe!...
Make 2 Servings (double as needed)
INGREDIENTS:
- 1 medium zucchini
- 1/2 lb of prawns (Ocean Wise, approx 8-10 per person)
- 1 tbsp ginger, minced
- 1 cup snap peas
- 2 green onions, thinly sliced
- 1/4 cup of vegetable stock
- 1 tbsp of Bragg's Liquid Aminos (or low sodium soy sauce)
- 1/2 tsp corn starch
- 1/2 tsp sambal oelek (more for more heat)
- 1 tbsp olive oil (or sesame oil)
INSTRUCTIONS:
Wash and cut the ends of the zucchini, then, using a spiralizer (or julienne peeler), make the zucchini noodles and set aside.
Add the oil to a medium pan over medium heat, and the ginger and sautee for a minute, then add the prawns, cooking until pink and no longer opaque. Scoop out and set aside, leaving the rest of the oil from the bottom of the pan.
While the prawns are cooking, whisk briskly, in a small bowl, the stock, Braggs, corn starch and sambal and set to the side.
Add the snap peas to the pan and cook for a few minutes, then toss in the zucchini and cook for 1-2 mins max so the noodles don't get soggy. Remove and place back in the bowl the noodles were originally in.
Add the sauce to the frying pan and cook until it starts to bubble and thicken up. Once thick, toss in the prawns and heat through, then plate the zucchini and snap peas, scoops some sauce and some of the prawns and place overtop. (You can also toss everything together if you really want the noodles coated!) Top with green onions.
Repeat for the rest of the plates and ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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