Easy Dandan Noodles Cups
Ingredients
The sauce
-
⅓
cup
Tahini or creamy almond butter (no sugar added)
-
3
cloves
garlic, minced
-
2
tablespoons
gluten-free soy sauce
-
2
tablespoons
freshly grated ginger
-
2
tablespoons
prepared chili oil or Asian chili paste
-
1
tablespoon
honey or sugar
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
Chinese black vinegar
-
3
tablespoons
water or low sodium broth
For serving
-
1
lb
veggie noodles (zoodles)
-
¼
cup
loosely packed cilantro leaves
-
1
piece
lightly steamed baby Bok Choy, sliced into 4 pieces
-
¼
cup
chopped nuts (optional)
-
1
piece
green onion, thinly sliced
Instructions
- Prepare the sauce by whisking the sauce ingredients in a saucepan over medium-low heat until creamy.
- For the veggie noodles, salt the raw zucchini noodles and let them drain excess water.
- Steam the bok choy until tender, either in a vegetable steamer or microwave.
- Combine the sauce ingredients in an airtight jar and shake to blend well.
- To serve, mix the zoodles with the sauce in a bowl, then divide into cups or jars.
- Top each cup with cilantro, bok choy, nuts, and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
221
Total fat
18.7g
Total carbohydrates
11.7g
Total protein
4.9g
Sodium
348mg
Cholesterol
0mg
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