Last week, I made my first vegetable noodle dish for a charity street hockey tournament: zucchini noodles with an avocado sauce. It went over pretty well and it was super easy to make; I might just go vegan because of it. This got me thinking about what else I could do with veggie noodles- do I smell a series? Tonight, I decided to utilize my budding fresh herb garden and create a perfectly light and fresh summer meal for myself. It’s a great option when you’re eating for one, but it can easily feed a larger group, too. For some extra umph and protein, throw in some grilled tofu cubes, as well. Enjoy!
Prep time: 18 minutes (3 minutes for chopping, 15 minutes for noodles to cool)
Cook time: 5-7 minutes for water to boil, 3 minutes for veggies to cook
- 1/4 zucchini, grated into long thin noodles
- 1/4 small onion, sliced
- 2 garlic cloves- I like my dishes to have a strong garlic taste, so use 1 for a more subtle aromatic flavor
- 1 green chili, finely chopped
- small handful of fresh basil
- 1 tbsp olive oil
- 1/2 freshly squeezed lemon/lime
- 1 tsp chia seeds
- dash of salt
- 1 1/2 c water
Bring water and a dash of salt to a boil in a small pot. Heat 1/2 tbsp olive oil in a separate pan over medium-low heat. Once the water has reached boiling point, add the zucchini noodles. Allow them to cook for 2 minutes, then remove immediately. Drain the noodles and place in the refrigerator to cool. Meanwhile, add chopped garlic, onion, and chilies to the heated oil. Lightly cook them for 3 minutes, stirring occasionally.
Allow the noodles to cool for 15 minutes, then drain again. Zucchini retains water, and you don’t want the noodles to be overly moist. Add the noodles, onion, garlic, and chili to your serving dish and gently mix together. Pour 1/2 tbsp olive oil and citrus juice into a container and stir together before pouring over the noodles. Lightly toss the noodles so that all components are covered. Top with basil and chia seeds.
You can then serve it or save it in the refrigerator for later.
Yields 1 serving