I took my go to Sesame Noodle recipe and swapped out the noodles with zoodles for a grain-free, veggie-filled side dish that is perfect for a Summer dinner. You can find bags of fresh spiralized or shredded zucchini at many stores these days and use that for the zoodles or make your own zoodles with a spiralizer or food processor.
This Summer I have enacted a new strategy to spend as little hands-on time cooking in order to spend more time making memories with my people. You can read about this strategy in more detail on my Summer Time Dinner Strategy post on the New Orleans Moms Blog.
To make this #dinnerdoneby9am I fully assemble the dish in the morning, refrigerate all day, then pull out of the fridge when it’s time to serve.
-1/4 cup soy sauce
-1 Tbsp sugar or honet
-1 clove garlic, minced
-1 Tbsp rice vinegar
-2 Tbsp sesame oil
-1/2 tsp sriracha sauce
-1 lb zoodles/ shredded or spiraled zucchini
-4 green onions, sliced
-2 carrots, shredded
-2 tsp sesame seeds
In a bowl, whisk together soy sauce through sriracha sauce. Stir in remaining ingredients. Let sit at least 15 minutes prior to serving.
